Shakshouka. This classic, traditional shakshuka recipe is perfect for breakfast or any meal of the day. A combination of tomatoes, onions, spices and poached eggs. "Chakchouka (also called shakshouka) is a Tunisian and Israeli dish of tomatoes, onions, pepper, spices, and eggs. It's usually eaten for breakfast or lunch, but I think it's tasty anytime.
Shakshuka is an easy, healthy breakfast recipe (or any time of day recipe) in Israel and other parts of the Middle East and North Africa.
Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce.
It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North.
You can cook Shakshouka using 15 ingredients and 9 steps. Here is how you cook it.
Ingredients of Shakshouka
- You need 1.5 tbs of olive Oil.
- You need 2 of onions chopped.
- It's 1 of green peppers.
- Prepare 2 of chopped garlic cloves.
- Prepare 1 tsp of ground coriander.
- Prepare 1 tsp of sweet paprika.
- Prepare 1/2 tsp of ground cumin.
- You need A pinch of red pepper flakes (optional).
- It's as needed of Salt and pepper.
- You need 2 of tomatoes, chopped.
- Prepare 1/2 cup of tomato sauce.
- It's 1 tsp of sugar.
- You need 3 of eggs.
- It's as needed of Coriander leaves for garnish.
- It's 1/4 cup of basil leaves.
Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side (It also makes excellent brunch or. Shakshouka (or shakshuka) loosely translates to "all mixed up" in Arabic, and hints at the potent spice and exotic flavors. This one-pot-wonder of a dish also goes by the name "eggs in purgatory". The Hairy Bikers' shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner.
Shakshouka step by step
- Heat 3 tbsp olive oil in a large cast iron skillet..
- Add the onions, green peppers, garlic, spices, pinch salt and pepper..
- Cook, stirring frequently, until the vegetables have softened, about 10 minutes.
- Add the tomatoes, tomato sauce, and sugar. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. Taste and adjust the seasoning to your liking..
- Using a wooden spoon, make 3 indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention..
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set..
- Uncover and add the fresh basil leaves. You can add more black pepper or crushed red pepper, if you like..
- Serve with warm pita, challah bread, or your choice of crusty bread. I served with garlic bread and salad.
- In this pic only one portion with one egg is shown.
Luckily, this shakshuka is a breeze to make! It only requires a handful of pantry ingredients, and you could even skip the spinach if you don't. I just want to clarify the origin of this dish, the Walima Challenge for March was representing the Tunisian Cuisine and Shakshouka was our savoury dish …. If you always order shakshuka at your favorite brunch spot but you've never tried to make the dish at home, this recipe is the very best place to start. It's basically eggs that are baked or poached in a fragrant tomato sauce, usually Though I call Shakshuka a type of baked eggs, ironically my favourite.