Shakshuka

Shakshuka
Next up in the Taste of Israel tour of the old city of Yafo was a stop at Dr Shakshuka for some Shakshuka. Shakshouka is a dish where eggs are poached in a tomato and pepper sauce and served along with bread making for a pretty tasty meal. I had actually made shakshuka before but this was the perfect opportunity to update the photos for my recipe. Of course there are pretty much as many different recipes for shaksuka as there are people that make it and I like to keep mine nice and simple with tomatoes and peppers along with a touch of cumin and paprika.

Other than that all you really need is some crusty bread for scooping it up and you are all set! I like my eggs sunny side up with runny yolks so I only cook the eggs briefly after adding them, pulling the whites away so that they cook in the sauce, but you can cook them to your desired level of done-ness and you can place a lid on the pan so that the tops of the eggs cook.

Shakshuka
I like to top shakshuka off with parsley and crumbled feta.

Shakshuka
Good to the last drop!

Shakshuka
Shakshuka

Shakshuka

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 3

Eggs poached in a tasty tomato and pepper sauce served with crusty bread that is perfect for breakfast lunch or dinner!



ingredients
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red pepper, diced (optional)
  • 1 jalapeno, finely diced (or other chili pepper, optional)
  • 2 cloves garlic, chopped
  • 1/2 teaspoon cumin (optional)
  • 1 tablespoon paprika
  • 1 (28 ounce) can whole tomatoes, crushed with your hands
  • 1 tablespoon tomato paste
  • salt, pepper and cayenne to taste
  • 6 eggs
  • 2 tablespoons parsley, chopped (optional)
directions
  1. Heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about 5-7 minutes.
  2. Add the garlic, cumin and paprika and cook, stirring, until fragrant, about a minute.
  3. Add the tomatoes and tomato paste, season with salt, pepper and cayenne to taste, bring to a boil, reduce the heat and simmer until the sauce starts to thicken, about 10-15 minutes.
  4. Make 'wells' in the tomato mixture, place the eggs in them and let them cook until the desired level of done-ness. (I like my eggs 'sunny side up' with runny yolks so I let them cook for about 3-5 minutes but if you want the eggs to be more well done you can cover the pan and cook them longer.)
  5. Serve garnished with parsley along with some crusty bread and enjoy!

Option: Top with crumbled feta!
Nutrition Facts: Calories 273, Fat 14g (Saturated 3g, Trans 0), Cholesterol 372mg, Sodium 567mg, Carbs 21g (Fiber 5g, Sugars 11g), Protein 16g
Nutrition by: Nutritional facts powered by Edamam

53 comments:

TrânBina said...

The egg is amazing!!! How can you cook like that??? I have tried so many times but failed =\

Daniel said...

Kevin, Thanks for posting yet another great dish. I had a friend from the UAE that used to make this dish for me, but I never knew what it was called.

It's been years since I have seen him or had this dish, but seeing it in your blog brought back fond memories.

Ninette said...

Wow, Kevin. It looks yummy!

Nina Timm said...

I like the idea of the veggies remaining chunky..... it makes for a very rustic dish, delicious!!!

Cassandra said...

Wow that looks really good...something different for breakfast. The sauce itself would be nice for all sorts of applications such as with meat or over pasta.

Christina said...

This looks so unique and delicious! I've never tried anything like that w/ the eggs, but it looks beautiful in your photo!

Rosa's Yummy Yums said...

A dish I really love eating during the summer... Yummy!

cheers,

Rosa

screwdestiny said...

It's great that you found you a new breakfast! That picture is gorgeous, but I do disagree with you. I can't STAND runny yolks. I even tried eating them again recently, but couldn't do it.

MaryMoh said...

That looks very delicious. I love that soft egg in the centre....yum.

Rachael said...

Oh my that looks so satisfying! I want that right now!

Joanne said...

Great dish! I bet it would make an excellent brunch. Eggs are so delicious, especially with runny yolks like that one!

Krista said...

Wow, this looks so great. I will have to add it to my ever growing list of recipes to try.

pigpigscorner said...

wow this looks amazing with the egg!

Teri said...

Hmmm... looks like a good one to try. Thanks for posting it!

dawn said...

never used harissa. but i would love too. living where i live it's hard to find these things. i prefer savory brekkies too.

Cara said...

Surprisingly, this is an Israeli dish I've never tried but thanks for reminding me that I want to! I may look at featuring it in my Passover meal plan.

Ed Schenk said...

Great Photo!
There is a Spanish tapas dish very much like this.

Arielle said...

yum! This was my favorite breakfast when traveling in Israel! Thanks for posting!

eonyc said...

This is one of my all-time favorite dishes--I made some a while back but it was not quite as pretty as yours! Eggs poached in tomatoes and peppers--it just doesn't get much better than that!

Lisa said...

Just perfect. I've made this dish before and just loved it. I now have a craving!

Catherine said...

Wow, this looks so yummy! I have to make this soon for sure!

_ts of [eatingclub] vancouver said...

Oh, we just posted about shakshuka fairly recently as well! It's great!

Maria said...

I really enjoy eating eggs this way as well. It is a lovely dish and I too prefer the savory over a sweet breakfast.

Chris said...

Are you kidding me? That egg looks ridiculously good, Kevin!!!! The tomatoes and peppers.....you rocked this one!

Kira said...

that made my mouth water.

Nicky Reiss said...

This looks delicious! Are you sure you mean a tablespoon of harissa?! A tablespoon of the harissa I buy would blow your head off!!

Have you ever tried the Indonesian fried rice for breakfast? Also very good!

Kevin said...

Nicky Reiss: Maybe my harissa is not as hot as some because with the full tablespoon and the cubanelle pepper the shakshouka had a nice heat to it that was not overwhelming. I recommend that you add the heat a bit at a time to get it to where you like it.

Butterfly said...

Wow!!

Soma said...

A hearty dish with a nice name:-) We love skillet eggs, with veggies and tomatoes and this indeed sounds like a luxurious breakfast item.

Stef said...

Mmm that looks like something I would love for breakfast!

Ashleigh said...

I just made Lucinda Scala Quinns version of this. I had bo idea it had such a fancy name. Cool!

Fatmagül said...

Hi, I'm a from turkey. It's turkish dish. It's name menemen. We made as you. We have Şakşuka food too- But Shakshouka is different. We put aubergine in shaksuka but not egg. Nearly I will made shakshouka in my website:))www.catlakcomlek.com

Anonymous said...

I think there are versions of this dish all through the Mediterranean/North Africa. I think I saw it in a Moroccan cookbook. I have wanted to try it for a while. Thanks for reminding me! Looks pretty healthy,too!

Maria said...

Beautiful photos! Looks good!

Dixya said...

i have never had this dish before but have been meaning to try. your version looks so delicious and simple.

Julie @ Table for Two said...

wow i've never heard of this before but it looks amazing and i'd love to try it some day!! beautiful photos!

Rocky Mountain Woman said...

This I believe will be breakfast tomorrow...

Gaby said...

What a vibrant and delicious meal! I must have this asap!

Judy Goldin said...

I've never had shakshuka with tinned tomatoes. Only fresh ones. So you've been in my country - now - for shakshuka ;-)
Originally from England. Been here 45 years.
You didn't have tehina with it? It's a 'condiment'.
My daughter makes a good shakshuka and good tahina
I am a good cook but she surpasses me.

Anonymous said...

Lois amazing Kevin!

Ally said...

Darlin! I'd be lickin' that skillet clean, too, and I think we did in Israel!! xo

Joyous56 said...

I have Sunday breakfast with a friend every week, and we alternate the cooking. Her tastes are very....pedestrian...(that sounds snotty, I know)... but she's very averse to trying new things. I once made shakshuka for her, which I thought was over-the-top delicious....but she was skeptical. I also made her shrimp and grits, but she was used to grits with brown sugar on top.

Now, I cook what I like, and hope her eyes will be opened.

Anonymous said...

Is it ok to cook a tomato based dish in your cast iron? I would think that would leave a metallic taste since the tomato sauce is somewhat acidic.

Chung-Ah | Damn Delicious said...

I've never had Shakshuka before but you totally sold me on it!

Kevin Lynch said...

Judy Goldin: I will have to try it with tahina! Is that plain tahina or with lemon juice and salt mixed in?

Anonymous said...

Just made this for lunch on a snowy day in Ukraine. Nummy!

A SPICY PERSPECTIVE said...

Oh, my! I am looking for my skillet right now! This looks delicious!

Anonymous said...

you have wounderful recepies, i try the Apple BBQ CHIPOTLE and is really fantastic
CLAUDIA, BOGOTA, COLOMBIA

CQUEK said...

Oh maaaaaaaan, these look amazing!

Emily said...

This is my go to dinner when I am home alone. I adore it. Your photos look fantastic.

Rachel Cotterill said...

I've heard of this a couple of times now, it's definitely on my list to try. Your recipe looks gorgeous :)

marla {Family Fresh Cooking} said...

This looks great with those runny eggs on top!

Anonymous said...

My Palestinian bf makes this, and we eat it with fresh pita. It's so good because he grows his own tomatoes and peppers, and his brother has chickens. When everything is fresh, this dish can't be beat. I'd eat it every day :)

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