Shakshuka or Shakshouka is a one-pan wonder. It’s nutritious, bursting with flavour, and super easy to make. If you’ve never heard of it before, you’re in for a treat! We’re going to take you on a Shakshuka journey. We’ll introduce you to the history of the dish, and show you a wonderful recipe that you can whip up in minutes!
Breakfast will never be the same again once you add this dish to your recipe arsenal. Its closest relative is probably an egg curry, but the Shakshuka is far more exotic. Get ready because your taste buds will soon be tingling with joy!
What is Shakshuka?
Perhaps the most important question of today. Shakshuka is a dish of eggs poached in tomato sauce and enriched with olive oil, harissa, garlic, capsicum or peppers, onions, and spices such as cumin and paprika.
Some people even choose to add meat or leafy greens like spinach to this delightful dish. For our recipe today, we are going to use meat, specifically, our Classic Chicken Nuremberger. Our sausages are made with fresh meats & spices and come in a variety of different flavours. Be sure to check out our full range.
The origins of Shakshuka
The mention of harissa probably gave away the origins of this dish. It is a common evening meal for Arabs all over the world but tastes just as delicious for breakfast. The dish is said to have originated in Tunisia, a country in Northern Africa. However, this is a very debated subject and the exact origin is not irrefutable. Other countries in line for the Shakshuka title include – Morocco, Yemen, Turkey, and Libya. We may never know who invented this dish, but we’re forever grateful.
The word Shakshuka is very fitting because it means “a mixture”. Apart from the spices and ingredients we mentioned earlier, the possibilities are endless. People have been known to add goat’s cheese, fresh herbs, lamb mince, olives, yogurt, beans, potatoes, and more to this dish, making it truly customisable!
Watch How to Make This Recipe
Shakshuka: A Middle Eastern Twist to the Humble Egg
Ingredients
Let’s cook
Take a large non-stick pan. Heat 3 tablespoons of olive oil in it. Then add the chopped onions, green bell peppers, garlic, cumin powder, ground coriander, sweet paprika and red pepper flakes. Sauté well. Then add salt and pepper. Let the ingredients cook until the vegetables turn soft.
Add the chopped tomatoes and tomato sauce. Cover the pan with a lid and let it simmer for 15 minutes. Then, uncover the pan and let it cook for a bit longer to thicken the gravy. You can mash the tomatoes lightly.
Once the tomatoes are cooked, make 6 indentations into the pan. Make sure they are equal. Into this open space in the pan, crack the 6 eggs. Then reduce the heat, cover the pan and cook on low flame until the egg whites are set.
Uncover the pan, add freshly chopped parsley and mint leaves. You can also add more salt and red pepper on the eggs. Serve warm.
