Recipe for Shakshuka: Delicious Mediterranean Poached Egg Dish in Spicy Tomato Sauce

by DerdriuMarriner

Shakshuka is a Mediterranean dish of eggs poached in a spicy tomato sauce.

Shakshuka (also spelled shakshouka) is a delicious recipe hailing from the Mediterranean cuisine of Israel and Tunisia. Various etymologies of the dish's exotic name have been offered:
*Berber: chakchouka "vegetable ragout";
*Hebrew: leshakshek "to shake".

North African Jews from Tunisia are usually credited with introducing shakshuka into Israeli cuisine.

great start to the day: shakshuka for breakfast

"shakshouka breakfast in Tel Aviv -- October 2009"; Thursday, October 15, 2009, 05:22:28
"shakshouka breakfast in Tel Aviv -- October 2009"; Thursday, October 15, 2009, 05:22:28

 

Popular as a satisfying breakfast dish, shakshuka may also be enjoyed as a side or a main dish for lunch or dinner.

Main ingredients for shakshuka tend to comprise:
• eggs,
• garlic and/or onions,
• peppers, and
• tomatoes.

Other popular additions include:
• eggplants,
• potatoes, and/or
• zucchinis.

Seasoning popularly calls for cumin and salt. European versions include caraway seeds or sweet paprika.

Popular garnishes include:
• cilantro choppings,
• feta cheese chunks,
• green onion curlings,
• flat-leaf parsley snippets.

Shakshuka traditionally is served with bread, such as pita, which soaks up sauce from the pan or serving plate. Orts from a serving of shakshuka are rare.

 

tucking into a steaming plate of shakshuka

Tasty N Sons, Portland, northwestern Oregon
Tasty N Sons, Portland, northwestern Oregon

 

Shakshouka is a treasured recipe that may be customized by families or regions. My family recipe incorporates both garlic and onions in our cherished version.

In addition to sea salt, I favor seasoning with both white pepper and coarse black pepper. A dash of sweet paprika and a smattering of caraway seeds awaken my taste buds. Garnishing with feta cheese and green onions increases visual appeal and gustatory enjoyment.

 

 

Shakshouka served atop really good bread is a tasty variation.

Whatever the variations, shakshouka reigns as great comfort food.

 

shakshuka's delicious and spicy poached egg

Golden orange poached eggs contrast enticingly with shakshuka's tomato-based redness; Friday, September 14, 2012, 12:23:51
Golden orange poached eggs contrast enticingly with shakshuka's tomato-based redness; Friday, September 14, 2012, 12:23:51

Recipe for Shakshuka

Prep time: 5 minutes -- Total time: 30 minutes

Ingredients for 4 servings

Recipe yields four to six servings, depending upon portion size.

Ingredients

 

3 Tablespoons extra-virgin olive oil
3 peppers, chopped, to measure about 1.5 cups
   Suggestion: chili pepper such as Anaheim; bell or pimento peppers
4 cloves garlic, minced
1 small onion, chopped
5 medium large tomatoes, quartered
4 eggs

seasonings:
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 - 1/2 teaspoon sea salt
1/2 teaspoon coarse-grind black pepper
1/4 teaspoon white pepper
1/4 cup olive oil

garnish:
1/4 pound feta cheese, cubed to measure about 2/3 cup
1 Tablespoon flat-leaf parsley or: 1 Tablespoon cilantro, torn or chopped

 

Instructions

 

1. In a large skillet, heat oil over medium-high heat.
Add garlic, onion, and peppers (Anaheim, bell, or pimento); sauté, lightly stirring, until garlic and onions are golden, usually about 2 minutes.

2. Add tomatoes and seasonings. Crush tomatoes with stirrer.
Reduce heat to medium and cover with lid.
Allow to simmer, stirring occasionally, until tomatoes soften and sauce thickens, usually about 15 to 20 minutes.

3. Crack eggs over tomato mixture and lightly break yolks with fork.
Cover with lid and cook until eggs set, usually about 3 minutes.


Sprinkle with garnishes over pan or over individual serving plates.


Servings: 4 to 6, depending upon portion size.

 

My sister's secret shakshuka ingredient

 

My sister occasionally prepares shakshuka with a secret ingredient: honey. She drizzles honey into the tomato mixture a few moments before adding eggs.

 

 

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Shakshuka Ethnic Food Apron by innovative Sydney, Australia-born Israeli artist Barbara Shaw of Jerusalem-based Barbara Shaw Gifts

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Acknowledgment

 

My special thanks to talented photographers/concerned organizations who make their fine images available on the Internet.

 

Image Credits

 

great start to the day: shakshuka for breakfast
"shakshouka breakfast in Tel Aviv -- October 2009"; Thursday, October 15, 2009, 05:22:28: David Berkowitz, CC BY 2.0, via Flickr @ https://www.flickr.com/photos/davidberkowitz/4025859518

tucking into a steaming plate of shakshuka
Tasty N Sons, Portland, northwestern Oregon: jenly, CC BY SA 2.0, via Wikimedia Commons @ https://commons.wikimedia.org/wiki/File:Shakshuka8.jpg

shakshuka's delicious and spicy poached egg
Golden orange poached eggs contrast enticingly with shakshuka's tomato-based redness; Friday, September 14, 2012, 12:23:51: Rusty Clark ~ 100K Photos, CC BY 2.0, via Flickr @ https://www.flickr.com/photos/rusty_clark/7985894953

 

I heart Shakshuka tee shirt: available in black, navy, slate, grass and dark heather; in men, women and youth sizes

Isreal Tee Shirt I heart Shakshuka Israeli Shirt

Sources Consulted

 

Koenig, Leah. Modern Jewish Cooking: Recipes & Customs for Today's Kitchen. San Francisco CA: Chronicle Books, 2015.

Roden, Claudia. The Book of Jewish Food: An Odyssey from Samarkand to New York. New York NY: Knopf, 1996.

Roden, Claudia. The New Book of Middle Eastern Food. New York NY: Alfred A. Knopf, 2014.

Sussman, Adeena. Sababa: Fresh, Sunny Flavors From my Israeli Kitchen. New York NY: Avery, 2019.

 

Modern Jewish Cooking: Recipes & Customs for Today's Kitchen by Leah Koenig

Brooklyn-based writer and cooking teacher Leah Koenig offers 175 recipes that showcase classics of Jewish cuisine and incorporate regional influences from North Africa to Central Europe.
Modern Jewish Cooking: Recipes & Customs for Today's Kitchen (Jewis...

The New Book of Middle Eastern Food by Claudia Roden: delicious revisit of her groundbreaking classic, Book of Middle Eastern Food, first published in 1968

The New Book of Middle Eastern Food: The Classic Cookbook, Expanded...

The Book of Jewish Food by Claudia Roden: delicious presentations of Ashkenazi and Sephardic cuisine

The Book of Jewish Food: An Odyssey from Samarkand to New York: A C...

Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook ~ Amazon Editors' Pick for Best Cookbooks, Food & Wine

Sababa: Fresh, Sunny Flavors From My Israeli Kitchen: A Cookbook
the end which is also the beginning
the end which is also the beginning

Me and my purrfectly purrfect Maine coon kittycat, Augusta "Gusty" Sunshine

Gusty and I thank you for reading this article and hope that our product selection interests you; Gusty Gus receives favorite treats from my commissions.
DerdriuMarriner, All Rights Reserved
DerdriuMarriner, All Rights Reserved
Updated: 03/01/2024, DerdriuMarriner
 
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DerdriuMarriner on 10/11/2023

Thank you for visiting and welcoming shakshuka into your meal times.

It's said that shakshuka popularity is so growing that it will be added to Domino delivery menus at some imminent point.

You just received a visit of your Pixabay shakshuka images by me. Everything shows itself to be so photogenically delicious and supportive of your cooking and presentation skills. In particular, I welcome all those blue colors -- and all that enticingly decliciousness of all those fresh, healthy ingredients in your shakshuka -- in your serving dish and on your tablecloth.

dustytoes on 10/10/2023

I made shakshuka a long time ago and can't remember where I got the urge to do so! It was good as I recall, although I usually don't like eggs and tomatoes together...! In fact, I have a photo of my dish on Pixabay.

DerdriuMarriner on 06/12/2023

Thank you for your visit and your observations, WriterArtist!

My sister likes to cook shakshuka on the stove top because of the eggs.

Shakshuka may be baked but usually the other ingredients (except eggs) are baked at 400 degrees Fahrenheit (204 degrees Celsius) for about 30 minutes.

Then the pan is removed from the oven, the eggs are added and the pan goes back in the oven for a few minutes to cook the eggs.

My sister finds it easier to monitor the progress of shakshuka via the stove top method. Either electric or gas is fine for shakshuka.

WriterArtist on 06/12/2023

DerdriuMarriner - Your research and knowledge on topics is very inspiring. It would be amazing if a Thali goes commercial in west. Authentic "Thali" contains many dishes in small bowls about 10 to 20 or even more in number with roti and rice. Bigger the restaurant, bigger would be the Thali.
Coming back to Shakshuka, do you recommend it to be baked in a oven or cooked in a gas stove?

DerdriuMarriner on 10/03/2022

Thank you for stopping by, WriterArtist!

Me too, I love tomato-based recipes. Tomatoes, like carrots, promote good vision, when eaten fresh and a bit more so when heated.

Bon appétit should you try shakshuka, and particularly if you use my sister's secret ingredient, honey drizzled into the tomatoes just before integrating the eggs.

Holistic_Health on 09/30/2022

I love tomato-based recipes. This sounds and looks delicious.

DerdriuMarriner on 03/09/2022

Thank you, Veronica!

It has been suggested that Domino's at some point in the near future will be adding Shakshuka to its carryout and delivery menus!

Me too, I like to start with protein. A friend of mine who had an athletic scholarship to the university said that eggs are the perfect food, apart the cholesterol, for athletes (and non-athletes). My father was a track athlete, and he always opted for proteins over carbohydrates around practices and actual events.

Veronica on 03/08/2022

You have reminded me that i did try the Shakshuka. It is delicious. It is perfect for me as I always start my day with protein as I dislike breakfast cereal . This is an excellent alternative. Thank you for posting it.

DerdriuMarriner on 05/21/2021

WriterArtist, Thank you for stopping by and writing about parallel Indian and Mediterranean cuisines.
Adeena Sussman predicts that Domino's will add shakshuka to its pizza menu within the decade. Wouldn't it be fun if the pizza giant added thali? Wikipedia writes that the ancestors of thali go back 4,500 to 5,500 years to northwest India's Kalibangan Indus valley civilization site.

WriterArtist on 05/20/2021

I love mediterranean food. In my US visit with my family, I could taste an authentic mediterranean Thali which was too good. Your recipe reminds me of that. The recipe and the picture look so tempting, moreover it is very simple to make. Cumin and mustard seeds are common spices used in Indian for seasoning. We find similarities in Mediterranean cuisine.


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