Shakshuka literally meaning "All Mixed Up" is a famous Middle Eastern and Mediterranean recipe that you can make in simply no time. Arguably the national dish of Israel you can enjoy so many varieties of Shakshuka today. Starting of Green Shakshuka (made with Spinach) to shakshuka with meat and so many more.
If you are thinking that Shakshuka is a breakfast recipe, then you are slightly mistaken. Shakshuka is so popular and so loved, that people enjoy it for lunch as well as dinners. The prime idea behind its popularity is its ease of making.
Yes! This is certainly the easiest recipe one can ever imagine. It's just poaching eggs in a tomato sauce with some onions and peppers. You can garnish this with goat cheese or feta cheese. Also, sprinkle some herbs for that fresh taste! And, that's how you make Shakshuka!
Easy right? Well, I guess, it's super easy.
Typically this is made in an Iron Pan and is served along with bread. You are supposed to dip the bread in the sauce and then enjoy it.
If you've ever been to Tel-Aviv the most fun-loving city in this world, then you must be well versed with "Shakshuka". Besides falafel and Hummus, Shakshuka has also been considered the "Best Israeli Dish".
Origin of Shakshuka
Well, just like everything famous, people are still arguing over the origin of this recipe. Many believe that this Originated in Yemen. On the other hand, some believe that it Originated in Tunisia. Some say that the Ottoman Empire brought this recipe along with them. Whereas there are few people who believe that this dish came from North Africa.
There was a time with North Africans were immigrating to Israel in search of jobs. It is during that time that they made this comforting dish called Shakshuka. The best part about this is that you need just one pan to make it. This is super easy and so adaptable that people could make it in an instant.
And, that is how it has become such a popular International recipe. Today, you can find Shakshuka all around the world. You can make it just the way you want. You can add meat, sausages, cheese, herbs, veggies and etc.
How to Make Shakshuka?
Making Shakshuka is like the easiest thing on earth. All you have to do is simply mix things up! Yes - Mixing everything up is basically what shakshuka actually is.
All you have to do is just cook onions along with bell peppers over low heat until the onions turn slightly brown around the edges.
Once that is done, add minced garlic and minced ginger. Sautee them until they turn fragrant. Finally, add the spices.
In this recipe, I've added red chili powder (smoked paprika) and ground cumin. But, many people add ground coriander as well. To spice it up a little bit more, I have added some crushed red chili flakes. Along with the spices, we'll be adding the tomato puree. I make tomato puree at home. You can always use store-bought tomato puree.
Now, we'll be cooking this tomato puree and the spices until they turn fragrant. Lastly, the most amazing part of this recipe is to make space in the pan using a spoon. And, in that space, goes in the eggs. This step is so amazing. And, literally the best part about this recipe.
So, go very slow and add one egg at a time. In case you want it a little cheesy you can also add some cheese in the space and then add your eggs.
Finally, just cover cook this until the eggs get done completely. Lastly, garnish this with chopped spring onions, freshly chopped cilantro, some red chili flakes, and freshly cracked black pepper.
How to Store Leftover Shakshuka?
You can store leftover shakshuka in the fridge for up to 1 week. But, since dairy doesn't freeze well, so avoid using cheese while storing this recipe. If you follow my recipe completely, then you won't need cheese.
Also, the fresh herbs won't stay fresh in the refrigerator. So, make sure you take them off your shakshuka. You can even freeze this but it would not taste that good when you serve it again.
Finally, when you want to serve Shakshuka, warm it in a pan with some oil. Heat some oil in a pan and then heat your shakshuka.
What goes with Shakshuka?
Traditionally Shakshuka is served with warm pita bread. In fact, pita bread is the most common thing that you can find alongside shakshuka. But, these days people innovate it with either naan bread or challah bread.
Can I Make my Shakshuka in the Oven?
Yes, you can easily make shakshuka in the oven. But your cast iron skillet should be oven-safe.
To do this, all you have to do is simply follow the recipe up to adding eggs in the skillet. Once you've added the egg yolks, place this cast iron skillet in a preheated oven at 375F for 8-10 minutes or until the egg whites look completely set.
If you are making Shakshuka then make sure you leave a rating for this recipe below. Also, take a snap and share it on Instagram with #twinskirasoi and tag me @twinskirasoi.
Shakshuka Recipe (Easy)
Equipment
- skillet
Ingredients
- 1 Tablespoon Olive Oil
- 1 Medium Red Onion diced
- 1 Medium Red Bell Pepper seeded and thinly sliced
- 1 Medium Green Bell Pepper seeded and thinly sliced
- 1 Medium Yellow Bell Pepper seeded and thinly sliced
- 5-6 Cloves Garlic minced
- ½ Inch Ginger finely chopped
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Ground Cumin
- Salt as per taste
- ½ Teaspoon Freshly Cracked Black Pepper more for garnish
- 1 Teaspoon Crushed Red Chili Flakes
- ¼ Cup Tomato Puree 3-medium tomatoes
- 4 Large Eggs
- Chopped Spring Onions and freshly chopped cilantro for Garnish
Instructions
- Heat Olive Oil in a large saucepan on medium-high heat. As the oil shimmers, add chopped Onions and Bell Peppers. Cook on low heat until the onions turn slightly golden brown on the edges. This takes about 2-3 minutes
- As soon the onions are translucent and slightly brown around the edges add minced garlic and minced ginger. Sautee them over low heat until fragrant. This takes about 1-2 minutes.
- Now add the spices. Start with Red chili powder, then add in ground cumin, and lastly season this with Salt and Freshly Cracked Black Pepper as per taste. Also, add crushed red pepper flakes to spice it up. Now, add in the tomato puree and sautee well over medium-low heat for 1-2 minutes.
- Now make small pockets using a spoon and break in eggs one at a time. Now do not stir. Cover cook for 2-3 minutes on low heat until the eggs get completely cooked.Once done, take it off the heat. Garnish with freshly chopped cilantro, freshly cracked black pepper, chopped spring onion, and crushed red chili flakes.