Shakshuka

Shakshuka is a popular dish across the Middle East & North Africa. Many people believe that Shakshuka comes from Tunisia. Shakshuka is an Arabic word and means to mix together. Interestingly, this dish is very similar to matbucha (this is a type of tomato and pepper salad that is cooked on the stove, it can be served on a mezze platter).

Tomatoes are the most essential part of the dish. Some people use canned tomatoes, while others choose fresh tomatoes with a little bit of tomato paste to add depth and flavour. We’ve decided to use a jar of tomatoes, ‘jar tomatoes’ are convenient and it will take a shorter amount of time to cook this meal.

Bell Peppers add a touch of sweetness with crunch. Sautéed with the peppers, they produce a caramelized splendour and add a bit of nuttiness. Garlic cloves contribute a pungent garlic flavour. Despite the amount used in the recipe, its flavours are muted and subtle when garlic is cooked with onions.

What do you need to make Shakshuka?

Jar of Tomatoes (basilico flavour), Bell Peppers, Garlic cloves, Eggs, Cumin, Paprika Powder and Salt.

Shakshuka uses flavourful ingredients such as tomatoes, bell peppers, and garlic to create a savoury dish. A blend of spices such as paprika and cumin makes a delicious dish.

If you have fresh tomatoes, you can also use three fresh ripe tomatoes chopped into cubes and two tablespoons of tomato paste. This will add fifteen minutes to the time. You can also add an array of different ingredients to enhance the flavour of this dish. Consider Sumac for its citrus notes. Whereas a light sprinkle of feta cheese can increase the flavours immensely, black olives or kalamata olives add a slightly tangy taste.

Instructions

Add cooking oil to a pan and set the temperature to medium-low. Add the garlic approximately three minutes after the onion. Add the bell pepper after five minutes of browning the onion and garlic. Then add the spices such as the Salt, Cumin, and Paprika powder.

Use an egg-shaped spatula or round-shaped ladle to create pockets of space for the eggs. This will help your eggs in the poaching process. Depending on the number of eggs you are using, create space for each egg.

If you use four eggs, create four pockets of space for each egg. Crack each egg into a small bowl and gently lay it into the pocket of space without compromising the yolk or splitting it.

You can cover the pan with a lid to help the eggs poach faster. If your pan has no lid, you can use a piece of foil but do not touch the edges of the hot pan with your fingers. Just place a large piece of foil on top of the pan. 😊

What to Serve with Shakshuka?

There are so many dishes that pair well with Shakshuka. Consider serving with Hummus, Crusty bread, Baguette, Garlic Naan, Marinated Olives, Tabbouleh, and Bulgur Salad.

Is the Tomato Paste necessary if you’re using jar tomatoes?

Tomato paste adds flavour, and it’s up to you how tomatoey you want the shakshuka to be. If you don’t have tomato paste, a substitute would be one tablespoon of Heinz tomato sauce. The darker the tomato sauce, the richer the flavour. In this recipe, we found that tomato paste was not necessary. However, it is up to you.

How to Store Shakshuka?

Store in an airtight container for two days. If possible, you can make the tomato base of the sauce with the spices and bell peppers. Omit the eggs and add them on the day of the meal.