I have made Shakshuka several times and it is always an absolute crowd pleaser. It was my birthday and I needed a delicious, vegetarian brunch option for six girls. So Shakshuka it was. It is an easy, healthy breakfast (or any time of day) recipe. Originally the recipe is from Israel and other parts of the Middle East and north Africa. It is a simple combination of simmering tomatoes, onions, capsicum, spices and gently poached eggs. It is nourishing, filling, easy and healthy. You will surely make this dish again and again.
An egg is always an adventure; the next one may be completely different.
What is Shakshuka?
A long Sunday brunch with my loved ones is such a special treat for the soul. So it deserves real soul food to go along with the laughs. Shakshuka is a great dish to prepare in advance or make it together.
Shakshuka is a classic North African and Middle Eastern dish and one that is eaten for breakfast or any other meal of the day. It is made from simple, healthy ingredients and is vegetarian, paleo and keto. Shakshuka means “a mixture” and the traditional version used tomatoes, onions and spices as the base with eggs poached on top.
I have seen several varieties of this dish – get creative. You can also add spinach or feta and make a Green Shakshuka.
This dish is not hot but it is flavourful spicy. You can definitely make it for the whole family, your kids will love it as well. Get them involved when you crack the eggs. I love chilli – so I always have some extra green chillis for myself on the plate. Yummy, yummy!
Ingredients
1 red capsicum, finely sliced
1 medium onion, diced
2tsp paprika powder
2 cans of diced tomatoes
8 medium eggs
salt and pepper to taste
1 small bunch fresh parsley, chopped
optional: 1tsp of Mediterranean dried herbs
Instructions
- Take a large and deep pan (sauté pan) and heat a little olive oil on medium heat. Add the chopped onion and cook till translucent.
- Add the finely slices red capsicum and cook for another 5 minutes.
- Pour the cans of tomatoes into the pan. Add the spices and season with salt and pepper. Let it simmer till it thickens a little bit.
- Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes or until the eggs are done to your liking.
- Garnish with chopped parsley.
Notes
If you are not dairy-free, crumbled feta on top is a delicious addition. I love to serve it with some slices of avocado and fresh sourdough bread.
