Shakshuka

Traditionally cooked in a cast iron skillet, Shakshuka is a flavourful dish made of poached eggs in a rich sauce of tomatoes and vegetables, spiced with herbs and seasoning, an aromatic favourite. This easy egg Shakshuka has quickly made its way to many parts of the world, with the addition of local ingredients for a twist in the traditional Shakshuka recipe.

What is Shakshuka?

Shakshouka, as it is also spelt, finds its origin in Morocco’s Maghreb region in Mediterranean North Africa. Often served for breakfast or lunch, the Shakshuka recipe typically consists of poached eggs in a spicy sauce of peppers and tomatoes simmered until the flavours meld. The dish was a result of the spread of tomatoes and peppers in the mid-16th century and quickly became a standard breakfast and lunch in countries of Morocco, Libya, Egypt and Tunisia. Shakshuka also gained immense popularity in Israel where it was introduced by Jewish migrants from the Maghreb (North Africa) in the 1950s.

This dish, while popular in the Middle East and North Africa, is also widely enjoyed all over the world, with some variations in the recipe. Green Shakshuka uses kale or spinach, green onions and fresh herbs. The Turkish Menemen is a delectable blend of tomato sauce, green pepper and chilli pepper, which essentially is similar to the traditional Shakshuka, but with a spicy upgrade. The Moroccan recipe adds ras el hanout for a spicy kick, or even chickpeas for texture packed with added protein. The Mexican recipe on the other hand incorporates chipotle peppers in adobo sauce, infusing a smoky flavour. An addition of avocado slices and a drizzle of crème enriches the taste.

With its rich tomato base, fragrant spices, and poached eggs, Shakshuka is a bold, comforting dish best enjoyed with warm bread. Try it once, and you'll keep coming back with strong cravings!

Shakshuka Ingredients: What you'll need for an Easy and Flavoursome Shakshuka Recipe

Egg Shakshuka ingredients may vary by region, but this is a recipe with the most popular ones.

Serves: 2-3

Time Taken: 20 mins

1 tsp olive oil

1 large onion, chopped

1 red bell pepper, chopped

3 garlic cloves, minced

3-4 fire-roasted tomatoes, roughly pureed

1 tsp ground cumin powder

½ tsp smoked paprika (optional)

4 eggs

Fresh herbs – cilantro, parsley

Crumbled feta

Crusty bread or pita for serving

How to Make Shakshuka

Learn how to make the most appetising and easy Shakshuka recipe.

Preferred Cookware: Stahl Artisan Hybrid Fry Pan

• Pour oil into the Triply Stahl Artisan Hybrid Fry Pan.
• Once heated, add finely chopped onion, bell pepper and salt. Sauté well and cook until tender.
• Toss in the chopped garlic, tomato puree, cumin and paprika. Allow it to simmer on low heat.
• Add herbs and pepper. Turn off the heat.
• Finally, make four indents in the sauce to pour in the eggs once the sauce has thickened a bit, to hold the eggs in place and cook evenly.
• Soon after, gently spoon some of the tomato mixture onto the egg white to keep it in place.
• Transfer the oven-safe fry pan into a preheated oven and bake until the eggs are sufficiently done to your liking.
• Top it off with additional seasoning and feta.
• Serve in style on a wooden board in your Artisan Hybrid Frypan along with the bread.

Shakshuka Recipe Tips

Few tips to keep in mind when preparing the authentic Shakshuka for a dish that will become an instant favourite.

Consistency: The sauce must be just the right thickness & consistency to hold the eggs, so allow sufficient time to simmer the sauce. A very thick sauce will make it difficult for the eggs to cook well, while a thin sauce will have the eggs sink in and cook unevenly.

Quantity: Adjust the number of eggs based on the size of the skillet. Avoid crowding the skillet. Leave enough space between the eggs to allow them to cook well without mixing.

Timing: Cook the sauce over low heat allowing the flavours to blend. Cooking time will vary based on the amount of sauce and number of eggs. After cracking the eggs, bake the Shakshuka only until the eggs are done.

Taste: Season generously through the cooking as well as before serving.

Cookware: Cast iron skillets or pans like the Stahl Artisan Hybrid fry pan are ideal for making the best Shakshuka recipe.

You can also check out our Artisan Hybrid Series for hassle-free cooking with our stick-resistant cookware here.

What to serve with Shakshuka?

Egg Shakshuka is delicious on its own, but here are some creative pairings to enhance the dish. Warm crusty bread is a classic accompaniment with Shakshuka. Pita bread, a crisp slice of garlic bread, or any other bread of your choice works perfectly well with this easy Shakshuka recipe.

Chickpea salad, avocado, roasted potatoes and grilled meat, are some other options that you can serve with Shakshuka. There are plenty of ways of getting creative and experimenting to find your favourite combination with egg Shakshuka.

Check out some recipe suggestions which are best to serve with Shakshuka below:

1. Corn Bread Rolls
2. Garlic Bread Quesadilla
3. Chilli Cheese Toast

Our Preferred Cookware to Make Shakshuka

Want to make one of the best Shakshuka recipes? When you prepare Shakshuka in our Stahl Artisan Hybrid Frypan, you can be assured of hassle-free cooking. The fry pan is stick-resistant and designed, from triply material that helps distribute heat evenly while cooking. This helps in preparing the sauce in the desired consistency, bringing out the wonderful aromatic flavours of this dish.

FAQs

Q1. Which country is Shakshuka from?

Ans. Shakshuka, a North African dish, is a popular breakfast option.

Q2. Is Shakshuka Palestinian or Israeli?

Ans. While Shakshuka is a North African dish, it is immensely popular in Israel.

Q3. Why is Shakshuka healthy?

Ans. Packed with protein and nutrient-rich ingredients including tomatoes, eggs and vegetables, Shakshuka is not only a flavourful but also a wholesome and healthy addition to your diet.

Q4. What does Shakshuka taste like?

Ans. The vibrant tomato sauce with garlic, onion and peppers creates a savoury base, while spices like cumin, and paprika add depth to the dish, and eggs add texture.

Q5. How to reduce acidity in Shakshuka?

Ans. A pinch of sugar will balance the acidity of the tomatoes. A slight addition of cream can tame the acidity while also adding richness to the flavour. Cumin is another way of balancing the acidity.

Q6. What is the difference between Shakshuka and Turkish eggs?

Ans. Shakshuka involves cracking the eggs in the sauce while Turkish eggs result in more of a scrambled texture. Turkish eggs typically use salt, pepper and chilli flakes, and Shakshuka uses a blend of spices such as paprika, cumin and chilli powder.