Originating from the Middle East, this one-pan wonder Shakshuka features poached eggs cooked in a luscious tomato and bell pepper sauce, infused with aromatic spices like cumin and paprika. A hearty and flavourful dish, perfect for breakfast, brunch, or a satisfying dinner.
My introduction to Shakshuka
I learned this quick and easy breakfast shakshuka recipe when I was living in a shared house in Cape Town. We often hosted breakfasts and brunches with up to 12 people and needed to make large amounts of delicious breakfasts, fast. This recipe is perfect to cook for larger groups. It’s all cooked in one large pan and can is healthy and nutritious. The recipe can easily be adapted depending on how many people you are cooking for and which ingredients you have on hand.
Origins of the dish
The dish known as shakshuka, which translates to ‘all mixed up,’ is a delightful combination of eggs cooked in a tomato sauce with peppers, and sometimes enriched with onions, herbs, or cheese. It is traditionally prepared in an iron pan and accompanied by bread, ideal for dipping into the flavorful sauce and soft-cooked eggs.
Shakshuka’s origin remains a hot topic of debate, fueling passionate discussions everywhere! While the jury is still out, the prevailing belief is that it sprang to life in vibrant North Africa, and the accolades go to none other than Tunisia, the birthplace of this culinary gem! But hold on, the adventure doesn’t end there! Shakshuka’s flavorful influence extends its reach across the Middle East, leaving delectable traces in lands like Libya, Egypt, Morocco, Turkey, and beyond! This savory sensation has truly embarked on a flavorful journey across borders and cultures, captivating taste buds along the way!
During the peak of immigration to the Middle East from North African countries, migrants faced financial challenges. As a result, this wholesome and economical dish, consisting of eggs, vegetables, and bread, gained popularity in households. Shakshuka’s approachable nature and simplicity of preparation using just one pan contributed to its widespread appeal, making it a favorite choice for picnic brunches or light dinners during that time of immigration to the middle east from North African countries.
Shakshuka today
Presently, a culinary delight that has gained widespread popularity both in Israel and across the globe is none other than shakshuka. Its comforting and wholesome appeal, along with the use of nourishing ingredients, has contributed to its rise to stardom. This dish comes in various delightful renditions, incorporating diverse spice levels, vegetables, herbs, cheeses, and sausages, making it a versatile and flavorful treat.
Chances are you’ve already come across this scrumptious creation as it has become a ubiquitous culinary delight. In the middle east, the term “shakshuka” is now broadly used to refer to any dish featuring eggs cooked in a sauce, paving the way for inventive variations like the enticing green shakshuka.
Basic ingredients
The absolute basics here are just the tomatoes and eggs, the spices, additional peppers, and anchovies are optional but recommended. Some recipes include preserved lemons or a difference in herbs and spices. However you decide to prepare yours, this easy breakfast shakshuka is always a hit and best served with chunky toasted bread.
Some people like it spicy, while others prefer it on the milder side. Some people add feta cheese, while others stick to the classic ingredients. And then there are those who like to get extra creative with their Shakshuka, adding mushrooms, spinach, or even sweet potatoes. Some cooks include preserved lemon, salty sheep milk cheeses, olives, harissa, or a spicy sausage such as chorizo or merguez.
Green Shakshuka and modern innovations
In the Middle East these days, many dishes that includes poached eggs in a sauce is referred to as shakshuka, which is how versions like green shakshuka, coconut lentil shakshuka, and beef ragut shakshuka came about.
In the past few years, Shakshuka has taken the world by storm! Bursting onto brunch menus and gracing food magazines worldwide, it has become an international sensation. Exciting as this may be, let’s not forget its roots and the cultural importance it holds. But why is it so wildly popular? Because it’s a dish that’s not only easily whipped up at home but can also be tailored to your exact taste, leaving you utterly content with every mouthful. Bursting with veggies and nutrients, it’s a wholesome and sensible choice for any meal of the day. Shakshuka has truly ignited a global frenzy!
But Shakshuka isn’t just about the ingredients. It’s about the experience of making and sharing a meal with loved ones. In the Middle East, Shakshuka is served family-style, with everyone gathered around the table, savoring each bite and enjoying each other’s company. It’s a dish that brings people together, and that’s what makes it so special.
Whether you like your Shakshuka spicy or mild, with feta cheese or without, there’s no denying that this dish has a special place in our hearts and on our plates. So next time you’re looking for a tasty breakfast option, why not give Shakshuka a try? You won’t be disappointed.
Breakfast Shakshuka
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 small anchovies minced
- 1 tbsp tomato paste
- 1 red pepper diced
- 2x 400g tins whole peeled tomatoes crushed
- ¼ tsp /5-6 sprigs fresh thyme
- ½ tsp paprika
- 8 fresh large eggs (2 eggs per person, but add more as needed)
- 1 tbsp flat-leaf parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the onions, garlic, and anchovies in a large saucepan with olive oil. Cook until soft and slightly brown.
- Add the tomato paste and pepper and cook until soft.
- Add the tinned tomatoes, thyme, paprika, salt, and pepper and cook for 8-10 minutes.
- Spread the mixture evenly throughout the pan and make 8 wells in the sauce with a wooden spoon. Crack the eggs into the well in the sauce. Top the eggs with salt and pepper and allow to cook on medium heat until cooked to desired firmness.
- Sprinkle with chopped parsley and serve with freshly toasted bread.
Notes
This is perfect to make for large groups of people as it can be scaled according to the amount of people by adding eggs and increasing the recipe by using a larger pan.
