Poached Eggs simmered in tomatoes, onions, peppers and spices. Shakshuka is a simple and satisfying Middle Eastern dish perfect for any meal of the day.
Shakshuka is a dish common in Middle East and North Africa. It’s made from tomatoes, onions, peppers and spices, and eggs are then poached in the simmering sauce. Its easy and healthy, one pan vegetarian dish.
Its a popular breakfast dish but it can be enjoyed any time of the day. It makes a perfect Quick Dinner Recipe for busy weeknights like Khageena which is also an egg recipe.
HOW To Make Shakshuka (Middle Eastern Eggs)
Shakshuka is incredibly simple yet so rich and full of flavour dish. It can not only make a good breakfast or brunch but is equally great for quick weeknight dinner.
There are many versions of Shakshuka but this recipe is quite basic version of it. It just uses tomatoes, onions and capsicums/peppers.
Sautee the onions in olive oil and add capsicums/pepper along with spices. I use both fresh tomatoes. You can use cannedcrushed tomatoes. It’s cooked until the sauce thickens and making little pockets in the sauce to add eggs. Cover and cook until eggs are done.
All you need is pita bread or any other bread of your choice to dip in the flavoursome tomatoe sauce.
Variations
There is no set rule on what can be added or cannot be added. This includes but is not limited to artichokes, olives, spinach, beans ( chickpeas or canelli) feta, carrots, spinach and even sausages and chorizo.
Watch How to Make Shakshuka (Middle Eastern Eggs)
TIPS FOR MAKING SHAKSUKA
- Preferably use heavy based pan with lid. To poach the eggs in the end, even heat is required so a proper fitting lid is essential.
- Use fresh tomatoes and canned tomatoes both as they give wonderful sweetness and rich flavour to the sauce.
- Cook Shakshuka on medium low flame. You need onions to be sautéed nicely with peppers while releasing their flavours and sauce needs to simmer too. If you rush this in high heat it wouldn’t be that flavoursome and sauce will be dry.
- Cook the eggs depending on how you like your eggs to be. If you prefer runny egg yolk just cook for 5 minutes, for full done eggs 7 -10 minutes is enough. Remove from the heat once done. Eggs still keep cooking as sauce is hot.
- Experiment with any variations and make your own version of delicious Shakshuka.
MORE QUICK DINNER IDEAS
Lemon Garlic Roasted Drumsticks
Chilli Garlic Prawns
Creamy Tuscan Chicken Pasta
Chilli Chicken Dry
Shakshuka (Middle Eastern Eggs)
Ingredients
- 4 Eggs
- 1 Medium Onion Chopped
- 2 Large Tomatoes Chopped See Notes
- ½ cup Red Capsicum/Bell Pepper
- ½ cup Green Capsicum/Bell Pepper
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Cumin Powder
- ¼ cup Water
- Chilli Flakes ( Optional)
- Coriander/Cilantro for Garnish
Instructions
- In a pan heat olive oil and add onions. Sautee them on medium heat just until slight colour starts to appear on them.
- Add capsicums and tomatoes, cook for few minutes. Add all the spices and mix well.
- Add water and mix it ,cover the pan. Cook for around 15 minutes on low heat. The sauce shouldn't be runny and watery.
- Makea small pocket in the sauce and put an egg in each pocket. Cover the lid and cook until eggs are done to your liking. If you prefer runny yolk cook for 3-4 minutes, for full done eggs 5-7 minutes.
- Garnish with chilli flakes and coriander, Serve with bread or Lebanese flat bread.
Notes
- Canned tomatoes can also be used.
