Easy Shakshuka Recipe | Poached Egg in Tomato Sauce | Kitchenstagram
Let’s dive into the art of making the breakfast classic, Shakshuka, a beloved dish in North African households. Imagine a luscious blend of eggs cocooned in a decadent tomato sauce, adorned with fresh herbs, and served with bread as the perfect edible utensil. This culinary gem is not only a brunch delight but also a quick and healthy meal embraced in Israel and across the Middle East and North Africa, bringing families together on lazy weekend days or on busy week nights.
Said to have Originated in Tunisia, Shakshuka is a simple yet flavourful concoction of tomatoes, onions, garlic and an array of spices, harmoniously paired with gently poached eggs. Within mere 30 minutes, you can whip up this nourishing and filling dish that promises to become a recurrent feature in your kitchen.
Picture the satisfaction of indulging in poached eggs nestled in a chunky tomato and bell pepper sauce, a symphony of flavours that transcends breakfast and seamlessly transitions to lunch or dinner. Top it off with tangy feta cheese and a sprinkle of fresh cilantro or parsley for an extra burst of freshness.
This one-pan wonder not only captivates your taste buds but also makes a visual statement with its vibrant colours and aromatic spices. Whether you’re a breakfast enthusiast, a lunch aficionado or a dinner connoisseur, Shakshuka is a versatile recipe that deserves a permanent spot in your culinary repertoire.
Why you’ll love this recipe?
Shakshuka is a versatile recipe. Whether you’re craving a hearty breakfast, a leisurely brunch, a satisfying lunch a comforting dinner, or even a late-night snack, shakshuka has you covered.
Its simplicity and quick preparation make it a go-to option when you are short on time or energy.
With just one pan needed for the entire process, clean up is a breeze, which is always a bonus.
This recipe is incredibly easy to scale up or down, whether you are cooking for one or feeding a crowd.
Shakshuka’s appeal extends beyond its convenience. The dish’s primal nature allows for endless variations and improvisations, making it a culinary adventure every time you make it.
Let’s not forget its downright delicious flavour profile. The savory tomato sauce, cooked down to a thick, velvety consistency and seasoned with aromatic Middle Eastern spices, is a true delight for the taste buds.
What is Shakshuka?
Shakshuka, originating from north Africa and commonly associated with Tunisia, is a flavourful dish that has gained popularity in various parts of Middle East, including Israel, where it is often considered a breakfast staple. The name “ Shakshuka” is derived from Arabic, meaning “all mixed up”. True to its name, the dish features eggs gently poached or braised in a luscious tomato and bell pepper sauce.
The preparation of Shakshuka involves sauteing a combination of chopped onions, green bell pepper and garlic, creating a savory base. The distinctive North African flavours are introduced through spices like cumin, paprika etc. Fresh ripe tomatoes, preferably soft ones, are preferred for the sauce, adding a vibrant and natural sweetness to the dish.
Once the aromatic sauce is prepared, eggs are nestled into it and the dish is allowed to simmer until the egg whites set. The desired outcome is runny yolks, although cooking times can be adjusted according to personal preferences. Shakshuka is a versatile dish enjoyed throughout the day and showcases the rich culinary influences of North Africa and Middle East.
History of Shakshuka:
Shakshuka, a beloved dish in Middle Eastern and North African cuisine, has a rich history that traces back to the mid-16th century in Ottoman North Africa. The dish is made by poaching eggs in a flavourful sauce composed of tomatoes, olive oil, bell peppers, onion and garlic, seasoned with cumin, paprika and cayenne pepper.
The introduction of tomatoes to the region by Hernan Cortes as part of the Columbian exchange played a pivotal role in the emergence of Shakshuka. According to culinary historian Joan Nathan, Shakshuka likely originated in this context, reflecting the fusion of old world and new world ingredients.
The term “ Shakshuka”, derived from Maghrebi Arabic, translates to “a Mixture”. While some believes it has Berber origins, most sources agree on its Arabic roots. In Morocco, the dish is known as “bid-w-matisa” meaning “egg and tomato”. The word may have originated from “Shak” an Arabic term meaning “to combine things together”, emphasizing the dish’s amalgamation of tomatoes, chilies and eggs.
The dish’s origin remains a subject of debate, with claims pointing to Algeria, Libya, Morocco Tunisia, Egypt, Turkey and Yemen. Notably, tomatoes and peppers, key ingredients in Shakshuka, were introduced to the region after Columbian exchange.
Shakshuka’s journey continued when North African Jewish immigrants brought the dish to Israel in the 1950s and 1960s. Despite its introduction, it only gained popularity on Israeli menus in the 1990s, becoming a widely enjoyed and iconic dish in the Middle East.
Ingredients for Shakshuka:
Tomatoes: The heart of shakshuka is its robust tomato base. Fresh almost overripe tomatoes, preferably soft ones, are preferred for the sauce, adding a vibrant and natural sweetness to the dish. I have used both fresh tomatoes and tomato sauce. Cook down them to get the best texture and rich, velvety sauce.
Vegetables: I like to use red onions for flavour and bell pepper, both sautéed with garlic until soft.
Eggs: The star of Shakshuka undoubtedly the eggs, gently poached within the savory tomato mixture until they reach desired level of doneness. Whether you prefer your yolks runny or firm, the eggs lends a creamy richness to the dish that perfectly balances the robust flavour of the vegetables and spices.
Spices: Speaking of spices, the combination of paprika, cumin and chili powder or red chili paste infuses the dish with an irresistible aroma and complexity that transports you bustling spice market. These spices not only enhances the overall flavour profile but also add a subtle kick that tantalizes the taste buds.
Garnish: To finish, a garnish of freshly chopped parsley and cilantro adds a burst of freshness and colour, elevating the dish to new heights. For those who enjoy touch of creaminess a sprinkle of creamy feta cheese adds a delightful contrast just before serving, completing the sensory experience of enjoying this beloved culinary masterpiece.
How to prevent runny egg whites?
To prevent runny egg whites, ensure proper simmering for 5-8 minutes. To expedite cooking, use a lid, reducing the time by half. This method ensures fully cooked eggs while maintaining efficiency.
How to know if the egg is done?
Achieving the perfect doneness for eggs in Shakshuka requires keen eye and timing. Once the whites are mostly opaque, indicating their initial setting, and the yolks have slightly risen, it’s time to gauge the jiggle. Gently shake the pan, observing a subtle wobble in the eggs. The residual heat will continue the cooking process, so be cautious not to overcook. For those favouring a runnier consistency, aim for a shorter cooking time, while enthusiast s of well cooked yolks should extend it slightly. It’s crucial to strike a balance, as under-cooked yolks may pose a risk of salmonella.
Storage Tips:
Refrigeration: Shakshuka is best served immediately. Its not great candidate for leftovers. Without eggs, the tomato sauce can be stored for up to 3-4 days. If it has leftover eggs, its best to eat them within 1-2 days. If you just have sauce left, reheat it on the stove and crack fresh eggs in and cook them to your liking.
- Freezing: You can freeze the shakshuka sauce after cooking but before adding eggs. Bring it to room temperature before transferring a in a airtight freezer-safe bag or container.
Ingredients
2 tbsp Olive oil
1 no. Onion, finely chopped
1 tbsp Garlic, chopped
1 no. Green Bell pepper, chopped
4 nos. Tomatoes, chopped
1/2 cup Tomato sauce
1 tsp Cumin powder
1 tbsp Red chili paste
1 tsp Paprika powder
1 tsp Grounded Black pepper
Salt to taste
3 nos. Egg
1 tbsp fresh Parsley, chopped
2-4 tbsp Extra Virgin Olive oil
Preparation
- Step 1: Heat oil in a pan over medium heat. Then add onions and saute until translucent.
- Step 2: Then add garlic and saute for 2-3 minutes. Then add bell peppers and saute until soft, 6-8 minutes.
- Step 3: Add tomatoes, cumin powder, red chili paste, paprika powder, grounded black pepper and saute for 5-6 minutes on medium heat.
- Step 4: Then add tomato sauce and salt and simmer for 15 minutes until the sauce is thickened.
- Step 5: Using the spatula or back of a spoon create 3 wells in the sauce. Crack in the eggs. Sprinkle with some salt.
- Step 6: Then cover and cook until the eggs are set, 5-7 minutes. The timing will depend on how runny you like your egg yolks.
- Step 7: Sprinkle with fresh parsley and drizzle some extra virgin olive oil.
- Step 8: Serve immediately with Warm Pita or crusty bread of your choice.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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