Shakshuka is a staple dish for breakfast at any Israeli restaurant or at home but it is said that the dish origin is actually from North Africa. “Shakshuka” is eggs poached in tomato sauce. The sauce is what makes this dish stand out and is so flavorful for an egg dish.
The tomato sauce should have a smoky flavor which makes this recipe delicious. The traditional shakshuka recipe uses fire-roasted diced tomato for the smoky flavor but I prefer using fresh tomatoes and then after adding eggs I put the pan in the oven which gives this dish the smoky flavor.
Shakshuka is best when eaten right away rather than saved as leftovers. This dish is traditionally a breakfast dish but I love to serve it for brunch, lunch or dinner. Shakshuka can be served with crusty bread, pita, naan, potatoes or rice.
What you’ll need to make Shakshuka
- Eggs
- Olive oil
- Tomatoes
- Yellow Onion
- Green Bell Peppers
- Green Chili
- Garlic Cloves
- Ground Coriander
- Paprika
- Turmeric Powder
- Salt and pepper
- Cilantro
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How to make Shakshuka with step by step photos & instructions
1. Preheat the oven to 350 degrees F.
2. Heat 2 tablespoons oil in a skillet. Add chopped garlic, onion and green chili. Saute until onions turn translucent.
3. Add chopped green bell peppers and cook until they have softened.
4. Add the spice powders – ground coriander, Turmeric powder, Paprika. Mix well.
5. Now add the chopped tomatoes and salt. Cook until tomatoes turn slightly mushy.
6. Transfer the tomato mixture into an oven safe dish. Take a spatula and make 2 indentations or wells in the tomato mixture.
7. Gently crack the egg into each indentation. Place the dish in the oven and bake until the egg is done.
8. Garnish with paprika and cilantro. Serve with crusty bread, naan, pita, potatoes or rice.
Notes
- In the traditional recipe, the yolk should be runny but I like hard boiled yolk so I let it bake for 20 minutes. If you want it runny bake for just 10 minutes.
- Use canned fire-roasted diced tomatoes to make the recipe easy and quick.
- You can let the eggs cook on medium flame on stove instead of using oven.
Did you make this recipe?
Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.
Shakshuka
- April 3, 2021
- 2
- 30 min
- Print this
Ingredients
- 2 Eggs
- 2 tbsp Olive oil
- 2 cups Tomato, chopped
- 1 cup Yellow Onion, chopped1 cup Green Bell Peppers, chopped
- 2 Garlic Cloves, peeled & chopped
- 1 Green Chili
- ¼ tsp Turmeric Powder
- 1 tsp Ground Coriander
- 1 tsp Paprika
- Salt and pepper
- Cilantro
Directions
- Step 1
- Preheat the oven to 350 degrees F.
- Step 2
- Heat 2 tablespoons oil in a skillet. Add chopped garlic, onion and green chili. Saute until onions turn translucent.
- Step 3
- Add chopped green bell peppers and cook until they have softened.
- Step 4
- Add the spice powders – ground coriander, Turmeric powder, Paprika. Mix well.
- Step 5
- Now add the chopped tomatoes and salt. Cook until tomatoes turn slightly mushy.
- Step 6
- Transfer the tomato mixture into an oven safe dish. Take a spatula and make 2 indentations or wells in the tomato mixture.
- Step 7
- Gently crack the egg into each indentation. Place the dish in the oven and bake until the egg is done.
- Step 8
- Garnish with paprika and cilantro. Serve with crusty bread, naan, pita, potatoes or rice.
