Discover the Middle East: Shakshuka

History

Shakshuka is a well-liked Middle Eastern dish most likely originating from Northeast Africa – Libya/Tunis region, Yemen, or the Ottoman Empire – where dishes like saksuka (a dish of cooked vegetables and mincemeat or liver) were popular and still are today in the Turkish Republic. While the origin is disputed, this dish most likely came to Israel by Tunisian Jews during the mass Jewish Exodus from Arab and Muslim lands. Shakshuka became a highly popular dish in Israel when these financially burdened African immigrants found shakshuka affordable, filling, and delicious.

Nowadays, shakshuka is a staple at the Israeli breakfast table and has become quite beloved throughout the entire Middle East. Each region has their own version or interpretation for shakshuka. While it is commonly eaten for breakfast, many enjoy this dish for lunch or dinner with warm bread or pita for dipping.

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What is Shakshuka?

Shakshuka is a hearty dish consisting of eggs cooked in a spiced tomato and vegetable base sauce. There are many variations to this dish, but key ingredients always remain the same regardless of the region: tomatoes, peppers, onion, spices, and eggs. The word shakshuka means “mixed up” or “mixture.” The traditional Northeast African style of this dish contains cayenne and focuses on being a bit spicier, while the Israeli interpretation sometimes has added sugar with warm spices like cumin and paprika to bring a sweet and rich feel. Over time, it has become popular to garnish the dish with herbs and cheeses like feta.

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About this Dish

Shakshuka is a simple vegetarian dish that packs a punch of flavor. Spices like cumin, coriander, and chili powder bring a warm and vibrant flavor. Through simmering tomatoes and various vegetables, a rich and thick sauce is created, serving as the perfect vessel for the poached/baked eggs. The addition of cayenne or red pepper flakes introduces an addictive, rising heat.

For those looking for a vegan option, there are egg substitutes that could work in this dish. Just Egg is a scrambled vegan egg mix that could be used in replacement of the eggs in this meal. In fact, this would be like creating a Turkish dish that is almost identical to Shakshuka: Menemen – scrambled eggs in a spiced tomato and vegetable sauce. Tofu could also be used in place of the eggs as well!

Please enjoy a taste of the Middle East!

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Shakshuka

Well-known Middle Eastern dish made of eggs poached/baked in a rich, spiced tomato and vegetable sauce.

Notes

*Cayenne is a bit spicier than the red pepper flakes. If you do not like spice, I would recommend only a 1/4 tsp of red pepper flakes or cayenne.

*Fresh tomatoes will give this dish a sweeter flavor while canned tomatoes will bring a richer texture

Ingredients

• 2 tbsp olive oil

• 1/2 medium yellow onion, diced

• 6 cloves of garlic, minced

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 6 medium tomatoes (the softer, the better), diced (keep the juice from the cutting board.) or 1 14.5oz can diced tomatoes (no salt added, juice and all) *(see notes)

• 2 tsp ground cumin

• 1/2 tsp ground coriander

• 1/2 tsp black pepper

• 1/2 tsp salt

• 1/2 tsp cayenne or 1/2 tsp red pepper flakes *(see notes)

• 1 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp paprika

• 1/2 cup water

• 2 tbsp tomato paste

• 6 eggs

• Fresh cilantro (for garnish - optional)

• Fresh parsley (for garnish - optional)

1. Preheat oven to 375 Farenheit (this is to finish baking the eggs at the end of this recipe)

2. Add olive oil and onions to a skillet or sauté pan that can be safely used in the oven (my copper chef pans worked well for this).

Turn the heat to medium and sauté the onions until tender. Add the garlic and cook until this mixture is fragrant (about 1 minute).

3. Add the bell peppers and sauté until softened and tender.

4. Add the cumin, coriander, pepper, salt, cayenne or red pepper flakes, chili powder, smoked paprika and regular paprika.

Stir to combine the ingredients and sauté for another 20-30 seconds.

5. Add the diced tomatoes (juice and all) as well as the tomato paste and water.

Stir to combine all ingredients. Simmer this mixture until the sauce has thickened to your liking.

6. Once ready, make wells into the sauce for your eggs.

(This can be done by pushing down on the sauce with a big spoon to make an indent.)

Crack the eggs into their own separate wells.

7. Bake the eggs in the oven until done to your liking.

(I prefer a softer yolk with some runniness which took about 6-8 minutes at this temperature.)

*If you prefer a poached egg, you can take a lid and cover the pan while you continue to simmer down the sauce with the eggs. I would recommend adding the eggs at a sooner stage if you are planning to poach them.

8. Garnish with cilantro and parsley and enjoy with some warm, toasted bread for dipping!

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Nutrition

Shakshuka is a low calorie and carb dish that is packed with nutrients. The use of so many vegetables allows for an abundance of nutrients while spices keep the calories low but allow for delicious flavor at the same time.

Thank you for reading! I hope you enjoyed this post and recipe. Feel free to reach out with any suggestions or comments on what you would like to see next! :)