Ah, I cannot express how much I love shakshuka. I had never heard of this tomato-based Israeli breakfast dish before last year. And now, I’m in love. I have made many variations of this dish, but this standard outline is ready to be customized depending on what you have on hand. This easy authentic shakshuka comes together in less than 30 minutes and is such a cozy, flavor-packed breakfast or lunch option. One of the reasons this recipe is so comforting to me is that when shakshuka is all cooked, the family (or participants;) gather around to enjoy the meal together. You dip a piece of bread to scoop out the deliciousness.
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What even is shakshuka?!
Alright, if you have never heard of shakshuka, let me catch you up real quick. It originated in Tunisia (a country in North Africa) by Jews and has developed into what it is today through many different middle eastern influences. The Israeli-style dish has become extremely popular all throughout North Africa, the Middle East, and even North America! It is a tomato-based, poached egg breakfast with exploding curry-style flavors!
What ingredients is the dish made with?
This dish is made with the following ingredients:
- Olivie oil
- Tomatoes (fresh and canned)
- Bell pepper (traditionally a chili pepper)
- Onion (red or yellow)
- Eggs
- Garlic
- Basil, cilantro, or parsley (optional)
- Cumin, paprika, coriander, red pepper flakes
Additionally, if you are looking for other savory breakfast ideas, check out my spicy egg frittata or sweet potato toast!
Easy Authentic Shakshuka
Ingredients
- 3 tbsp olive oil
- 1 small white, red, or yellow onion
- 1 red bell pepper diced
- 1 pint cherry, grape, or any fresh tomatoes sliced into halves
- 28oz can fire roasted diced tomatoes any type of canned tomatoes work here!
- 1-2 tsp minced garlic
- 1 ½ tsp cumin
- 1 ½ tsp coriander
- ½-1 tsp smoked paprika
- 1 tsp black pepper
- ½ tsp salt
- 1 pinch red pepper flakes to taste!
- 6-7 whole eggs to poach!
- feta cheese
- fresh herbs (chopped cilantro, basil, or parsley) optional, but adding at least one of them will elevate the dish immensely!
- fresh bread (baguette, naan, pita, etc.) or any bread for dipping! (optional)
Instructions
- Heat a large skillet to medium-high heat. Pour the olive oil and let it get hot.
- First, add the finely diced onion to the hot skillet. Let it cook until barely translucent (about 2-3 minutes) before adding the minced garlic. Cook until fragrent.
- Next, add all the spices to the onion and garlic mix. Then pour the canned tomatoes and mix well.
- Now throw in the fresh tomatoes and half of your fresh herbs (if using). Turn the temperature down to low and set a lid on the skillet. Let this mixture simmer on low for about 5 minutes.
- Finally, you are going to use your spatula to create small pockets in the tomato mixture for your eggs. Gently crack 6-7 eggs into the holes. Place the lid back on the pan and let them poach slowly.
- The eggs typically take about 10-12 minutes for me. This dish is traditionally served with runny eggs. It makes it way more flavorful and the texture is delightful!
- Take off the heat immediately when the eggs are cooked to your preference. The eggs will continue to cook in the mixture, so undercooking them slightly, then letting them cool slightly to serve, is the best route!
- Lastly, sprinkle the dish with the remaining fresh herbs and feta cheese. Gather your loved ones together and dish up. Dip with a warm baguette or any type of bread desired.
- Store any leftovers in the refrigerator for about 1 week. Remember, your eggs will not be runny when reheating them in the microwave, but this is still oh-so-yummy and flavorful.
Notes
How did your loved ones enjoy this recipe? Let me know down below!
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