Since none of us will be doing any travelling for the foreseeable future due to the COVID-19 pandemic, let’s be armchair travelers and take our tastebuds for a journey by making something different for breakfast: Shakshuka!
Shakshuka is a breakfast recipe that hails from Africa and the Middle East. Shakshuka means “all mixed up” and it is definitely that: it’s a one-pan egg dish featuring a richly spiced tomato-y, pepper-y sauce with eggs poached right in the pan.
Shakshuka is hearty, savory, protein-rich, and bursting with flavour!
And it’s easy to make! Here’s the rundown:
Get out a large cast iron pan, or any other large deep frying pan that you wish to use as your serving vessel – because one of the best things about Shakshuka is that it’s a one-pan dish (optionally, you may be throwing the pan in the oven, so make sure to use an oven-safe pan if so).
You’ll chop up onion and peppers, and saute them with garlic and lots of rich spices. Add crushed tomatoes.
And then that lovely, fragrant, tomato-y perfection will bubble on your stovetop for a few minutes to further meld the flavours.
Next is the choose your own adventure option. Carefully crack as many eggs as you’d like onto the top of the tomato mixture. I recommend 4-6 eggs, depending on your servings. Then, you can either cook the eggs on the stovetop, or throw the whole pan into the oven (as long as you’re using an oven-safe pan!)
To cook the eggs on the stovetop, just cover your pan with a lid for about 5-8 minutes, for soft-poached eggs. (Cook a few additional minutes for a harder yolk.)
To cook the eggs in the oven, throw the pan into the oven for 10-12 minutes, which will again yield soft-poached eggs. (Cook a few additional minutes for a harder yolk.)
Traditionally, Shakshuka is served in the iron pan it was baked in, topped with Feta cheese, alongside some crusty bread for soaking up the rich sauce.
And there you have it – savory, hearty, and full of flavour.
Shakshuka may just be the ultimate breakfast for dinner.
Shakshuka is an African and Middle Eastern dish of poached eggs in a spicy tomato sauce. Savory, hearty, and full of flavour: Shakshuka may be the ultimate breakfast for dinner.
- 2 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1/4 tsp dried oregano
- 2 tsp paprika
- 2 tsp cumin
- 1 tsp chili powder (For medium spicy. Decrease to 1/2 tsp or eliminate for mild.)
- 1 can crushed tomatoes with juice
- 6 eggs (Use 4-6 eggs, depending on servings.)
- Feta cheese, for serving
- crusty bread or pita, for serving
OPTIONAL: Preheat your oven to 350 degrees. Using your oven is optional, and only if you have decided that you will be cooking your eggs in the oven. I prefer this method, honestly, but it does create one extra step for you. If you'd prefer not to use your oven, the eggs are easily cooked on the stovetop. See below for more cooking details.
In a large frying pan or cast iron skillet (if you will be using your oven, make sure to use an oven-safe pan!), saute onion, red pepper, and green pepper in olive oil over medium-low heat. Cook, stirring, until onion is tender, about 5 minutes.
Add garlic and all spices: oregano, paprika, cumin, and chili powder. Stir to release their aromas, then add the crushed tomatoes. Reduce heat and simmer, stirring, for 10 minutes, to allow the flavours to meld.
OPTION 1: in the oven. To cook the eggs in the oven, make sure your oven has been preheated to 350 degrees and that you are using an oven-safe pan. Carefully make small indents for each of the eggs in the tomato sauce, then crack the eggs into each indent. Transfer your pan into the oven and cook for 10-12 minutes for a soft yolk (15+ minutes will yield a hard yolk). Eggs will be done once the whites look opaque but the yolks are still jiggly.
OPTION 2: on the stovetop. Carefully make small indents for each of the eggs in the tomato sauce, then crack the eggs into each indent. Cover your pan with a tightly-sealing lid and cook for 5-8 minutes for a soft yolk. (8+ minutes will yield a hard yolk.) Eggs will be done once the whites look opaque but the yolks are still jiggly.
Garnish each serving with Feta cheese and serve with a hunk of crusty bread or pita.
- I prefer to use my oven to cook the eggs, as I find that the eggs cook more slowly and give you more control over the perfect soft yolk runny-ness. Sometimes I find that when the eggs are cooked on the stovetop, they go from under-done to over-done too quickly. But you do you!
Nutrition information is meant only as a guideline, and does not include Feta garnish or bread.