Egg shakshuka is an easy breakfast recipe in the English speaking countries but is a popular evening meal in the Arab world and Israel. This poached eggs recipe is keto, gluten free and can be made in one pan. Shakshouka is made in a sauce of onion, bell peppers, tomato, garlic and spice powders like cumin powder, paprika and red chili powder. The Moroccan shakshuka recipe gets ready within 30 minutes.
Shakshuka or shakshouka recipe can be served for breakfast or lunch with pita bread or any flatbread. Some people have shakshuka for dinner. This egg recipe is spicy bursting with flavors.
Egg shakshuka origin:
Shakshouka is a Maghrebi dish of poached eggs cooked in sauce made of onions, tomatoes, bell peppers, garlic and spices like cumin powder, red chili powder and pepper powder. As per Wiki, shakshouka originated in Ottoman North Africa in the mid-16th century after tomatoes were introduced to the region by Hernán Cortés as part of the Columbian exchange.
Shakshouka in Maghrebi Arabic means mixture.
Variations to make shakshuka:
The dish can also made with eggs which are scrambled like Turkish menemen.
People in India have their own variation of shakshuka in which they add coconut milk or malai (cream) to make shakshuka recipe Indian.
What are the Shakshuka ingredients?
- Eggs: Eggs are the main ingredient in this Mediterranean recipe.
- Vegetables: Vegetables like onion, red bell pepper and tomatoes are added while making this egg shakshuka with fresh tomatoes.
- Spices: Various spices like garlic, red chili powder, cumin powder, black pepper powder and paprika are added while making this poached egg recipe to enhance the flavours. Black pepper powder is optional and can be added only while seasoning the eggs.
- Oil: Olive oil is used in this shakshuka recipe. You may use any other cooking oil if olive oil is unavailable.
- Garnish: Use herbs like cilantro or parsley to garnish. You may also garnish with goat cheese or feta or even with avocado.
Other egg recipes:
- Egg dum biryani
- Egg dosa with cheesy garlic mayo
- Egg butter masala
- Egg schezwan noodles
- Easy egg curry
How to make egg shakshuka with fresh tomatoes?
- Heat a stainless-steel pan and add olive oil.
- Add chopped onion and sauté till onion turns pinkish.
- Add chopped red bell pepper and sauté till bell pepper turns tender.
- Then add chopped tomatoes and cook till tomatoes turn mushy.
- Add the spice powders namely red chili powder, cumin powder and black pepper powder and stir.
- Add ¼ cup water and bring the sauce to simmer.
- Using a spoon make 4 wells or indents in the sauce.
- Crack eggs one by one and add each in a well.
- Cover the pan and cook for 5-8 minutes or till the eggs are cooked.
- Garnish with chopped coriander leaves(cilantro) or parsley.
Scroll down to get step by step photos to make shakshuka recipe.
How to make shakshuka in oven?
- First pre-heat the oven to 375F.
- Follow the recipe mentioned above till eggs are cracked.
- Crack the eggs in the indents and place the oven safe pan in the oven for 10 minutes.
- Garnish and serve.
Egg Shakshuka
Ingredients
- 4 eggs
- 1 medium sized onion chopped
- 1 red bell pepper chopped
- 2 tomatoes chopped
- 1 teaspoon garlic crushed
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon black pepper powder
- 1 teaspoon paprika
- 2 tablespoon olive oil
- To taste salt
- Few coriander leaves for garnish
Instructions
- Heat a stainless-steel pan and add olive oil.
- Add chopped onion and sauté till onion turns pinkish.
- Add chopped red bell pepper and sauté till bell pepper turns tender.
- Then add chopped tomatoes and cook till tomatoes turn mushy.
- Add the spice powders namely red chili powder, cumin powder and black pepper powder and stir.
- Add ¼ cup water and bring the sauce to simmer.
- Using a spoon make 4 wells or indents in the sauce.
- Crack eggs one by one and add each in a well.
- Cover the pan and cook for 5-8 minutes or till the eggs are cooked.
- Garnish with chopped coriander leaves(cilantro) or parsley.
Video
Step by step pictures to make egg shakshuka recipe:
Heat a stainless-steel pan and add olive oil.
Add chopped onion and sauté till onion turns pinkish.
Add chopped red bell pepper and sauté till bell pepper turns tender.
Add minced garlic and saute till garlic turns aromatic.
Then add chopped tomatoes and cook till tomatoes turn mushy.
Add the spice powders namely red chili powder, cumin powder and black pepper powder and stir.
Add ¼ cup water and bring the sauce to simmer.
Using a spoon make 4 wells or indents in the sauce.
Crack eggs one by one and add each in a well.
Cover the pan and cook for 5-8 minutes or till the eggs are cooked.
Garnish with chopped coriander leaves(cilantro) or parsley.
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