Shakshuka Recipe: A Tasty Dish with Rich History

Shakshuka is a flavorful dish that has become popular worldwide, especially as a breakfast or brunch option. It is a simple meal made of poached eggs cooked in a rich, spiced tomato sauce. Not only is it delicious and easy to make, but it also carries a history that stretches back centuries.

The Origins of Shakshuka

Shakshuka is believed to have originated in North Africa, particularly in countries like Tunisia, Libya, and Morocco. The word “shakshuka” means “a mixture” in Arabic, and that perfectly describes this dish. It’s a mix of ingredients and flavors brought together in one pan, creating a warm and hearty meal.

In North Africa, tomatoes, spices, and eggs were often combined in various ways for meals, but shakshuka became especially popular because it was easy to make with simple ingredients. From there, the dish traveled across the Mediterranean and Middle Eastern regions.

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Shakshuka Recipe: A Tasty Dish with Rich History

Recipe by RecipeWikkiCourse: MainCuisine: AfricanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

209

kcal

Shakshuka is a flavorful dish that has become popular worldwide, especially as a breakfast or brunch option. It is a simple meal made of poached eggs cooked in a rich, spiced tomato sauce. Not only is it delicious and easy to make, but it also carries a history that stretches back centuries.

Ingredients

• 3 tablespoons olive oil

• 1 ⅓ cups chopped onion

• 1 cup thinly sliced bell peppers, any color

• 2 cloves garlic, minced, or to taste

• 2 ½ cups chopped tomatoes

• 1 hot chile pepper, seeded and finely chopped, or to taste

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• 1 teaspoon salt

• 4 large eggs
  

Directions

• Gather all ingredients.
• Heat olive oil in a skillet over medium heat. Stir in onion, bell pepper, and garlic; cook and stir until vegetables have softened and onion has turned translucent, about 5 minutes.
• Meanwhile, mix together tomatoes, chile pepper, cumin, paprika, and salt in a bowl.
• Stir tomato mixture into onion mixture. Simmer, uncovered, until tomato juices have cooked off, about 10 minutes.
• Make 4 indentations in tomato mixture; crack eggs into indentations. Cover the skillet and cook until eggs are firm but not dry, about 5 minutes.
• Serve and enjoy!

Notes

• You may use drained canned tomatoes instead of fresh ones if desired.