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 BEST SHAKSHUKA RECIPE | 

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Shakshuka is a simple dish made of gently poached eggs in a delicious tomato and capsicum sauce. It is said to have originated in Tunisia, this egg recipe is popular in many parts of North Africa and the Middle East. It is so tempting and satisfying when you serve it for breakfast, lunch or dinner. 

What is Shakshuka ?

A North African dish, said to have originated in Tunisia, Shakshuka, pronounced Shak-SHOO-kah, is made of soft cooked eggs, gently poached or braised in a delicious chunky tomato and capsicum sauce. The seasoning can vary from one recipe to another, but you'll often find spices like cumin powder, red chilli flakes for some heat.

This easy shakshuka recipe is something I make often for Sunday lunch, my Husband loves it. It goes well with pita bread, braided bread or any crusty bread of your choice. This shakshuka is perfect for special occasions like potlucks, family get togethers, etc.,  Follow my step by step photo recipe to prepare Best Shakshuka. If you like this recipe share it, tweet it and pin it. Please do try and post your comments.

RECIPE FOR SHAKSHUKA

Coarse       : Breakfast / Lunch

Cuisine      : Mediterranean / Middle Eastern / Tunisian

Author       : Jayashree Karthik 

Prep Time  : 10 min

Cook Time : 30 min

Total Time  : 40 min

INGREDIENTS

• 3 tbsp olive oil

• 1 large onion - finely chopped

• 1 large bell pepper (capsicum) - chopped

• 5 garlic - finely chopped

• 4 medium sized tomatoes - chopped

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 1/2 tsp cumin powder

• 1/2 tsp salt

• 1 tsp pepper powder

• 1/4 cup tomato sauce

• 4 eggs

• 1/4 cup mint leaves - for garnish

• 1/4 cup coriander leaves - for garnish

• 1 tsp red chilli flakes - for garnish

PROCEDURE

• heat 3 tbsp olive oil in the pan and add finely chopped onion and saute well till it turns transparent

• add chopped capsicum, garlic, red chilli powder, coriander powder and cumin powder

• mix well and cook the veggies for 5 minutes in medium flame

• now add chopped tomatoes, tomato sauce, salt and pepper powder

• mix well and cover with lid  and then cook for about 15 minutes in low medium flame

• after 15 minutes, open the lid and cook on high flame for another 2-3 minutes or until the mixture turn thickens

• once the masala thickens, add 1/4 cup water and mix well

• now make a 4 wells in the mixture and gently crack the eggs and drop in each well 

• cover with lid and cook on low flame until the egg whites are set (it takes about 3-4 minutes)

• now garnish with chopped mint leaves, coriander leaves and red chilli flakes

• Shakshuka is ready to serve

• serve hot with pita bread, naan or with any crusty bread of your choice

• Enjoy!

NOTES

• you can prepare the shakshuka tomato sauce one night in advance and cool them completely, then store in the fridge in a tight lid glass container. When you are ready the next day, warm up the sauce in a skillet and add the eggs and follow the remaining recipe
• in the same recipe, you can replace egg with cooked chicken or lamb
• adjust spice level according to your taste

Best Shakshuka with Step By Step Photo Recipe

heat oil in the pan and add finely chopped onion

saute well until it turns transparent

add finely chopped capsicum, red chilli powder, coriander powder and cumin powder

mix well and cook the veggies for 5 minutes

now add chopped tomatoes, tomato sauce, salt and sugar

mix well

cover with lid and cook the tomatoes on low 

medium flame for 15 minutes

onion tomato mixture turns thickens

add water and mix well

make 4 well in the mixture and then crack the eggs and 

gently drop in the well

cover with lid and cook on low flame until the egg whites are set 

(it takes about 3-4 minutes)

shakshuka is ready to serve

garnish with chopped mint leaves, coriander leaves

 and red chilli flakes

Shakshuka