This easy shakshuka recipe is the perfect breakfast, nourishing and incredibly tasty. I learned it when I worked at Ottolenghi, gave it my own touch and now I am passing it on to you.
Today’s delish is one of the best Shakshuka recipes around. And I say this because it’s based on Ottolenghi’s recipe, the chef that made it famous.
I learned it when I worked in his Notting Hill restaurant a few years ago. I guess this is one of the perks of working in the best restaurants in London (there is also the employee discount 🙂 )
You get to learn from the best people in the industry.
This easy shakshuka is so popular that The Guardian even wrote an article about it. And here’s a fragment from it:
Now, I should point out that the one I made today is not entirely Ottolenghi’s shakshuka recipe.
I used his as the basis and I added it a few of my own touches (a blondie’s touch 🙂 ).
Hopefully, my ex-bosses will like it and I made them proud.
And it may seem like bragging but honestly, it came out crazy delish and the best part?
You can make this easy shakshuka recipe in under 25 minutes.
More healthy & easy breakfast recipes:
- Chia Seed Pudding With Mango Smoothie
- Pumpkin Spice Pancakes
- Chocolate Chia Pudding With Fresh Berries
Another thing I should mention here is that shakshuka is also known as eggs in tomato sauce.
And as you probably know, there are hundreds of recipes for eggs in tomato sauce, but that doesn’t necessarily mean that they are all shakshukas.
The way it’s made and the ingredients will make the difference.
Right now you’re probably eager to make it and see it on your plate at once.
I know, I am too.
But first, I would like to explain in a few sentences what shakshuka is exactly as I know there are foodies out there who don’t know much about it.
So let’s start with the basics before firing up the ovens, ok?
What is Shakshuka?
Shakshuka is a Middle-Eastern dish made of eggs poached in tomato sauce. It is a staple in both Arab and Israeli cuisine (Source: Wikipedia) and it is served for breakfast or lunch.
In Israel, they even serve it for dinner and it’s considered a national favorite along with hummus and falafel.
Shakshuka is usually cooked in a cast iron pan and served with crispy bread or pita (try soaking it in the sauce before serving, it’s crazy delish).
Tomatoes are one of the two basic ingredients. They make a mouth-watering sauce in which you add the second ingredient, poached eggs.
That’s why it’s also called eggs in tomato sauce. On them, you add cheese, herbs, and even meat, according to your taste.
Ok, now that you know what it is, it’s time to give you some tips on how to make it.
How to make Shakshuka a.k.a Eggs in Tomato sauce. Recipe with Tips & Tricks
Remember when I said that I took Ottolenghi’s shakshuka recipe and added my own touches?
Well, you can do the same thing with mine. You don’t have to make it exactly the same as I did.
As long as you respect the basics (eggs poached in tomato sauce), you can go crazy with the other ingredients and mix them up to your own taste.
Keep in mind that this is not just a popular Israeli dish.
Over time, it became a traditional egg dish in so many countries and they all influenced it in their own ways.
For example, in Spain, they make it with their traditional sausage, Chorizo.
What I am saying is that you can do the same, and add it your favorite ingredients, even the ones that are popular in your country (or region).
In fact, some of the tips and tricks below will give you some idea of how you could mix the ingredients.
So check them out, make this easy shakshuka recipe and let me know how it comes out.
Also, let me know if you add any special ingredient to it. I am so curious to see how it might turn up.
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Easy Shakshuka Recipe a.k.a Eggs in Tomato Sauce
- 1 red pepper bell - chopped
- 1 yellow bell pepper - chopped
- 1 small red onion - diced
- 2 garlic cloves - pressed
- 1 Tbsp olive oil
- 15 oz (450g) tomato passata
- 11/2 Tsp smoked paprika
- 1/2 Tsp ground cumin
- 3 large free-range eggs
- 1/4 cup feta cheese (or any other cheese) - crumbled
- 1 avocado - peeled, pitted and sliced
- a small handful of fresh parsley
- salt and pepper - to taste
- Heat olive oil in a cast iron pan over medium-high heat.
- Add onion, peppers, and sautee for about 5 minutes.
- Add garlic, cumin, and smoked paprika, and cook until fragrant, for one more minute.
- Then add tomato sauce and season generously with salt and pepper.
- Stir well, and once it starts boiling, turn the heat down and simmer the sauce for about 10 minutes until it reduces by half.
- Once the sauce is formed, make some space with a spoon and gently crack the eggs in (THIS STEP IS VERY IMPORTANT).
- Put the lid on the pot and let it cook on a low fire for about 3-4 minutes, or until the eggs are set.
- Once the Shakshuka is ready, add sliced avocado, crumbled goat cheese and sprinkle with fresh parsley.
- Serve it hot with toasted sourdough bread.
TIPS AND TRICKS:
- You can make the sauce in advance and keep it in the fridge for up to 5 days. Before serving, just heat it in the cast iron pan, then crack the eggs in and cook. This will save you a bit of time especially if you make a large batch to serve over several days.
- Free up a few spaces in the sauce with a spoon (like I did in the video above) before cracking the eggs in. This step is very important if you want the eggs to keep a nice shape and not spread throughout the pan.
- You can adjust the tomato sauce according to your taste. If you like it spicy, add chili flakes or fresh, thinly-cut, chili peppers. If you want it thicker, use crushed tomatoes. Try adding your favorite spices, like ground cumin, oregano, or Italian seasoning. The main idea is to try things until you get a sauce that you love and which you can also use with other dishes like pasta or different types of meat.
- I like to serve Shakshuka with crispy bread, which I soak in the warm tomato sauce. Definitely worth a try.
- You can make it with your favorite cheese and herbs (like parsley, cilantro, basil or oregano).
- It's best to serve it for breakfast, or lunch.
- You can also try it with chorizo, or any other sausage you might like.
- This easy shakshuka recipe is perfect in the summer because that is when the best fresh tomatoes are available. This will make a huge difference since nothing beats good old ‘real’ tomatoes in terms of taste.
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Very nice Shakshuka! I love avocado with Shakshuka, it’s one of the killing brunch combos alongside hummus and Shakshuka. And your tips are very helpful.
In Spain we don’t eat Shakshuka as it is. In fact, it’s a very unknown dish for us. However, we’ve got a very similar dish called “pisto” or “pisto manchego”. It’s made with peppers, onion, garlic, courgette and tomato sauce. You can add aubergine, as well. It’s usually served with a fried egg. You can call this the “Spanish Shakshuka”, but we never will have it for breakfast but for lunch or dinner.
Thanks for creating and sharing this recipe!
Many thanks for sharing the pisto recipe. It sounds really amazing and I’ll definitely give it a try. I love it when my readers share their local recipes with me. It’s a good way of learning how people eat around the world.
Just a quick question. Does the pisto manchego contain chorizo?
The reason I am asking this is because I did some research on Wikipedia before writing this article and there it said that in Spain, they make Shakshuka with chorizo, however, they did not specify the exact recipe and ingredients.
And since I read this I was quite curious how shakshuka would taste with chorizo.
Thanks for reading my blog and contributing with this awesome recipe
Shakshouka is always a good idea ?