Shakshouka! Many of you may not be familiar with the name but this international dish is so good in taste and is quite a match to our taste palette. Mostly eaten for breakfast, Shakshouka is a Middle Eastern breakfast staple primarily made out of eggs poached in a sauce of tomatoes, tomato puree, bell peppers, onion and garlic. Spices used are minimal, just cumin and paprika, you can add cayenne pepper if you can find it. Simply season with salt and pepper, garnish with parsley, coriander leaves and serve hot with pita bread or toast for a meal.
Shakshouka is very similar to Mexican dish Huevos Rancheros, it is cooked in ranchero sauce which is also a sauce based in tomatoes but the spices vary and also the serving style, there the dish is commonly serve on tortilla.
A lot of people cook Shakshouka just in tomatoes but the original recipe calls for bell peppers. To match the tomatoes, red bell peppers are used but if you cannot find them, simply use green capsicum. They won’t disturb the colour of your dish once you add tomato puree.
Fresh parsley and coriander to garnish will be the best choice. I used dried parsley because fresh parsley is not available here at my location. Try using juicy and red tomatoes to get better results.
This dish is a super healthy breakfast or any other meal for that matter. Use of minimal oil and spices creating such a beautiful and tasty dish is almost unbelievable. The slow cooked eggs in a perfect tomato sauce can make anyone’s day, moreover its so easy to make that it can be created in a jiffy before leaving for work or for a quick dinner. Make sure to try the dish and follow the full recipe below.
- Olive oil/vegetable oil - 2 tbsp
- Tomatoes (roughly chopped) - 5 medium sized
- Tomato puree - 1 cup
- Garlic (crushed) - 5 cloves
- Onions (finely chopped) - 2 medium sized
- Bell peppers/capsicum (chopped) - 1 (red/green/yellow)
- Cumin powder - 1 tsp
- Paprika/Kashmiri Chilli powder - 1 tsp
- Salt - to taste
- Pepper - ¼ tsp
- Eggs - 4
- To garnish:
- Dried/fresh parsley - 1 tbsp (to sprinkle from top)
- Fresh coriander leaves - 1 tbsp
- Salt and pepper - to top
- In a saucepan/skillet heat olive oil or any neutral flavoured oil on low flame.
- Add in garlic and saute until aromatic.
- Then add in the chopped onions and cook until they turn transluscent.
- At this stage add in cumin powder, red chilli powder and mix well.
- Once done, thrown in the chopped bell peppers, let it cook for a while and keep it covered on low flame.
- After about 5 minutes take off the lid and add in the chopped tomatoes and cook until the tomatoes release water and mixture starts looking like sauce.
- Also add the tomato puree now, and cook for some more time.
- Season with salt and pepper and cover for 2 more minutes. If you feel the mixture is drying up, splash in some water.
- Its time to add in the eggs, use a spoon to make 4 cavities in the prepared sauce and break the eggs into them.
- Cover and let the eggs steam for about 5 to 7 minutes on a medium low flame.
- When the eggs are done nicely, season with salt and pepper.
- To finish, garnish with dried parsley and fresh coriander.
- Serve hot with pita bread or simply a toast.
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