Shakshuka recipe is a delicious blend of peppers, onions and tomatoes that are stewed down and served with poached eggs and fresh bread.
Shakshuka, say it with me!!
If you have no clue how to say shakshuka, here you go – shock-shoe-ka. That help?
I absolutely love this shakshuka recipe.
Shakshuka is easy to make, it’s delicious, it’s awesome to say, and it’s super cool and unique dish to bring to your next brunch get together.
Yup you’ll have your friends saying shakshuka a million times before you introduce it to them.
What is Shakshuka
Shakshuka is a recipe of poached eggs in a simple blend of roasted onions, peppers, garlic and tomatoes that are stewed down with some seasonings.
Shakshuka can literally be served for whatever course you want and at any time of the day.
For me when I see poached eggs, I immediately thing breakfast so I always serve shakshuka for breakfast or brunch.
Please don’t let that stop you because you can serve it whenever you want, seriously.
You know I am all about the preservation of classic recipes so after doing some research about this shakshuka recipe I discovered that it was actually founded in Tunisia.
For the longest time I swore shakshuka was an Israeli dish. I’m not completely wrong but it wasn’t founded there.
Shakshuka translates to a “mixture,” as well as “shaken.” I’m not sure how either of these apply to the dish but whatever.
So supposedly shakshuka was created by some Jewish people in Tunisia and was later brought to the Mediterranean area and Israel.
Shakshuka is still currently an incredibly popular recipe in that region.
How to Make Shakshuka
Shakshuka is super easy to make and comes together in about 30 minutes.
Here are the steps to make shakshuka.
- STEP 1: Add some olive oil to a cast iron skillet or rondeaux.
- STEP 2: Lightly brown the onions, peppers and garlic over low heat.
- STEP 3: Add in the tomatoes and seasonings and simmer over low heat for 10 minutes.
- STEP 4: Drop the eggs into the mixture and cook covered over low heat for 8-12 minutes.
- STEP 5: Garnish with chopped parsley and serve with fresh sliced bread.
See, told ya it was easy to make.
I’ve really been on this journey the last year or so to learn about and do my due diligence about classic recipes.
It’s so important to keep the preservation of these classical recipes, like this shakshuka, so they don’t get lost.
Sure, there are different variations out there, but it doesn’t mean that they are the correct ways to make them with the correct ingredients.
Always do a double take if a recipe says, “Authentic.”
How to Serve Shakshuka
I’ve seen shakshuka served up a couple different ways.
There are shakshuka recipes out there that have different herbs over the top or even cheeses.
I’m all about doing things classically and the way they were intended to be created, served and eaten.
All of my research says that shakshuka is served up with fresh bread.
Let me tell you something, anytime I can make fresh bread I do it and I’ll drop a link below to an amazing fresh bread recipe, the way it’s supposed to be made.
Anyways, I hope you enjoy this shakshuka it’s awesome!
This shakshuka recipe is awesome so be sure to check out these other breakfast recipes!
- Paleo Granola Recipe
- Avocado Toast Recipe and Different Gourmet Toast Recipes
- Chia Seed Pudding Recipe
- Homemade Gravlax Recipe
- Huevos Rancheros Recipe
- How to Make Chilaquiles with Eggs and Chicken for Breakfast
- Homemade Artisan Bread Recipe – for dipping into the shakshuka
- 2 tablespoons olive oil
- 1 peeled and small diced yellow onion
- 1 seeded and small diced red bell pepper
- 4 finely minced cloves garlic
- 2 28- ounce cans of whole peeled tomatoes crushed with hands
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon sugar
- 6 to 8 large eggs
- sea salt and fresh cracked pepper to taste
- Add the olive to a large cast iron skillet or rondeaux over medium heat.
- Pour in the onions, peppers and garlic and sauté until lightly browned, about 5 minutes.
- Add in the tomatoes, cumin, paprika, sugar and salt and pepper and mix until combined.
- Simmer over low heat for 10 minutes.
- Add and egg 1 at a time to the tomato sauce evenly spreading out the eggs not to completely cover the tomato mixture.
- Cover and simmer over low heat for 8 to 12 minutes or until the desired internal temperature is achieved.
- Served with fresh sliced bread.