Tomato, tom-ah-to, potato, pot-ah-to, shakshuka, shakshouka (gesundheit!). It’s a dish spelled a few different ways and that sounds a bit like someone sneezing! Its origins are still subject to (sometimes, heated) debate, with some sources saying it dates back to the Ottoman Empire and some saying it originated in North Africa before being brought to Israel by North African Jews. It’s a very popular dish in Israel, Palestine, Libya, Egypt, Tunisia, Algeria, and Morocco. Either way, I think it’s safe to call it a Middle Eastern slash North African dish, and it’s absolutely delicious!
Traditionally served for breakfast, I can actually eat shakshuka at any time of the day. I first fell in love with it when Alex and I went to Israel in 2014. We had it at a famous place called Dr. Shakshuka in Old Jaffa and it was one of my eating highlights for the trip! After that, I became obsessed and needed to learn how to make it in my own kitchen!
Shakshuka is one of my favourite meals to cook because it’s so easy and healthy. Assuming you have the right kitchen tools (i.e. a cast iron skillet), you simply sauté and simmer ingredients and let the pan do all the magic for you. You’ll also love making this shakshuka recipe, since you can cook a big batch and either serve if you have guests over for breakfast, or eat on your own and have leftovers to last you throughout the week. It’s literally a one pot (or pan) wonder!
If you follow me on Instagram, you might have seen me making this dish on my Instagram stories earlier this week. So, as promised and without further ado, here’s my easy shakshuka recipe!
Easy Shakshuka Recipe
- 1 whole onion diced
- 3 cloves garlic minced finely
- 1 whole red bell pepper diced
- 1 whole orange bell pepper diced
- 1 whole yellow bell pepper diced
- 1 sprig parsley chopped coarsely
- 3 sprigs thyme
- 3 tbsp olive oil
- 2 tbsp sea or kosher salt or to taste
- 1 tbsp black pepper or to taste
- 1 tbsp cumin
- 1 tsp nutmeg
- 2 tsp cinnamon
- 2 tsp paprika
- 1 tsp hot chili powder
- 2 796 mL cans diced tomatoes
- 6 eggs
- 2 tsp tomato paste
- 2 tsp brown sugar
- Chop the onion, garlic and bell peppers.
- Heat the olive oil in a cast iron skillet on medium heat.
- Add onions to the skillet and sauté, stirring frequently, until they become translucent.
- Add garlic and sauté for 1 minute.
- Add bell peppers and sauté for a few minutes until they become softer.
- Add spices and mix with vegetables in the cast iron skillet, stirring frequently. I like to add the spices at this point to allow them to fry with the vegetables, in order to release their oils and make the dish more flavourful. If the skillet starts to become dry, you can add a dash of water to loosen everything up.
- Add tomato paste and stir for a couple minutes.
- Add the cans of diced tomatoes to the skillet. Add brown sugar, salt and black pepper to taste. Remove thyme leaves from stem and add to the mixture. Stir well.
- Turn the heat up to medium-high. Bring the mixture up to a boil and then reduce to let simmer. You can simmer for anywhere between 15-20 minutes. You'll want the contents in the skillet to reduce by about 1/4 to 1/3.
- Once reduced, you'll want to start cracking your eggs on top to let them poach. Tip: first make an indent in the mixture where you want to crack your egg, as this will prevent the egg white from running in different directions and will keep the egg neatly in one place.
- After all the eggs have been cracked, cover your skillet and let the eggs poach on low heat for about 10 minutes. I like to check back frequently because I like my egg yolks to stay runny, rather than get firm.
- Once the eggs have been poached as desired, remove the skillet from the stove. Sprinkle parsley over the top. Let cool and serve.
Let me know in the comments below how this recipe works out for you. I hope you guys enjoy!