When I first saw Javelin Warrior made Shakshuka, I immediately cooked it for next day’s breakfast. There’s something about this “Eggs Poached in Tomato Sauce” that is so irresistible. I’m hooked on my 1st bite and Shaksuka is now one of my favorite brunch. I’ve made this dish many times, it’s easy to prepare, makes a big breakfast/brunch and very delicious!
Javelin Warrior got the Shakshuka recipe from Helene of Masala Herb, an Austrian French expatriate in Goa India. According to Helene, Shakshuka is a favourite breakfast among the Israelis living in Goa, enjoyed with pita bread.
Later I found out that Shakshuka is a dish that traveled with North Africans, especially North African Jews, spread all over to Middle East and the Mediterranean. When I posted my Shakshuka photo on Google+, Yllona Richardson recommended me to try Israeli/Italian chef Yotam Ottolenghi’s traditional preparation of Shahsuka, she said the recipe is a closer to the original recipe in North Africa. His recipe uses more herbs and does not require tomato paste. Yotam Ottolenghi’s Shahsuka recipe with video can be found here.
Look at this tomato egg goodness. Savour Shakshuka with bread, or just have it on it’s own. Whatever you do, it’s perfect for brunch. Or any time of the day.
- Olive Oil
- 1 big Onion – sliced
- 4 Garlic cloves – chopped
- 600g (about 4 large) ripe Tomatoes – roughly diced
- 1 small green Capsicum – roughly diced
- 100 ml Tomato paste (I replaced with 1 more tomato)
- 4 large Eggs
- 1 teaspoon Paprika Powder
- 1 teaspoon Cumin Powder
- a pinch of Oregano / Thyme
- Sea salt & freshly cracked Black Pepper to taste
- Parsley for garnish
- In a medium frying pan, add the olive oil and fry the onion translucent throw in the Garlic too.
- Add in the tomatoes and cook for 5 minutes.
- Add in the rest of ingredients except parsley, and cook for 15 minutes on a low flame. If it is dry and stick to pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery liquid. Season with salt & pepper to taste.
- minutes before serving, make 4 gaps in vegetable mixture and crack in the egg, one at a time. Cover the pan and cook on low flame for 5 minutes. The eggyolks should not be hard but soft cooked, so be careful not to overcook the eggs.
- Garnish with parley & serve immediately with bread or just as delicious on this own.
Comments
25 responses to “Shakshuka (Eggs Poached in Tomato Sauce)”
This is an absolute YUM. The North Africans that I know somehow cook their eggs thoroughly and not let it runny. I love it runny like yours – it goes well with the combo ingredients. Tq Shannon.
I have never seen this before. Looks very good and healthy though, and I think it is open for a lot of variations.
You are right Julie, any vegetables/meat can also be added to the shakshuka for a different variation
Fell in love with this in Israel last summer, and make it pretty regularly now. My version is pretty simple, just tomatoes and eggs and some seasonings: http://nami-nami.blogspot.com/2012/09/a-recipe-for-shakshuka-shakshouka-or.html
This shakshuka dish is so lovely isn’t it? even it’s just tomatoes & eggs.. 🙂
[…] MMMM This sounds really good! I should make it for breakfast this weekend! Shakshuka (Eggs Poached in Tomato Sauce) […]
Sexy eggs! 😀 My favourite brunch dish.
My favorite breakfast. Being a middle eastern, i grow up enjoying all these delicious recipes.
Thanks shannon for trying shakshuka. So happy to know your blog, feel free to come by.
Hi Samah, thanks for dropping by my blog. I’ve grown to love Middle Eastern food after making friends with middle eastern students here in Kuala Lumpur. My shakshuka post have also converted a few more fans 🙂
This looks really inviting. I think I’ve tried something similar before – obviously need to try again:)
Thank you Mr Three Cookies. There seems to be a following of this tomato egg dish, no matter how the recipe changes, it never fails to impress, even guests.
Shannon, it’s me again 🙂 Can check with you, in the ingredient list you have cumin and paprika powder and in the instructions, they are not mentioned but instead there is oregano 🙂
oops i didn’t proofread the recipe 🙂 I’ve amended the recipe. can use either oregano or thyme.
Yummy! I would love to add this to my eggy recipes!
Shannon, I am sold on this egg dish. Looks so colourful and I know I will love it. It is full of flavours and I thinks it is also a healthy dish. Will try it this weekend 🙂
I’m sure you will love it over the weekend, it will surely surprise your family too
Shannon , that is one very delicious dish ! I always love the egg and tomato combo 🙂
You’ve got to try this dish if you love egg & tomato combo, just cooked again this morning
I’m so glad you discovered a love for this dish – and I’m flattered I had a hand in helping 😉 This dish really is delicious and it’s hard to stop eating once you start. It’s also so surprising to serve to guests – bright and colorful and so unexpected 🙂
What a great idea to serve guests, now I have a recipe (that looks impressive) to whip up without stressing myself up.
In a word, YUM. Not really seasonal for here in the UK but I will be sure and pop it into my recipe file for next year when sun-warmed tomatoes and peppers are available. It’s all parsnips and swedes right now!
Thanks Kelly. Oh you made me realised how lucky we are here in the tropics with abundance of tomatoes and peppers. I don’t think I’ve seen swedes before
Ça m’a l’air vraiment trop bon, à essayer le plus tôt possible, et je te dis le résultat, bonne journée 😉
Thank you Karine. Hope you enjoy this recipe
Coucou,
He bien j’ai fait ces fameux oeufs pochés à la sauce tomate et verdict…. YUMMY!!! C’était trop, trop bon… Merci pour le partage 😉