This shakshuka recipe is going to elevate your breakfast time to new levels of delicious! Sunday mornings at the Beisers’ are no-alarm mornings. I normally like to see some movie or catch up on a book till the wee hours the previous night, so we usually get up when sun is already way way up in the sky. But to be honest, even week days we are not really morning people. Not even my child. Noah has slept like an adult all throughout the night ever since he was 3-4 months old. His pediatrician joked not to tell this to any other moms or they will hate me. The fact of the matter is, we are in la-la land till 10 or later most Sundays. By the time Jason puts the coffee on we are still lazying and playing in bed with our son… it’s creeping close to 11ish. Then we realize we are getting mighty hungry. Almost time for lunch… not quite… well then, brunch it is most Sundays. Jason is a great cook, but soft and great and dreamy eggs are up my alley. He says his eggs are boring. I wouldn’t put it that way… hmm… maybe predictable. On the other hand, I can cook eggs a hundred different ways…literally. I can make dozens of different types of omelettes, two dozen types of scrambled, poached, fried, curried… you name it. So you see, I am pretty good at Eggonomy and come up with pretty good Strateggy, as I am very very Eggcentric.
What is Shakshuka?
So how about some shakshuka today?? Have you ever tried it?? Most people give me an “I am scrambled” look when I pronounce it the way it should be in Arabic like “shakshouka.” If you have not heard of this, I am very thrilled to introduce you to this Egg-citing, Egg-sploive new way to try your regular eggs. Shakshuka is a gorgeous looking dish of eggs poached in a sauce of tomatoes, peppers and garlic commonly spiced with cumin, paprika and cayenne pepper. If you desire some other variations, I sometimes use jalapenõs instead of cayenne for different kind of zing. Although this dish originates in Mediterranean and Middle Eastern regions, it has migrated as far as north African countries like Algeria, Morocco, and Tunisia. It is very popular in Israel and Palestine as well. What fascinates me is how some dishes migrate and then develop regional variations, and most of them end up lip smacking! We go shakshuking mostly for breakfast or brunch, but it can very easily become your weeknight dinner. It is that complete of a meal, with protein and vegetables. You can boost it a little bit more by adding a couple of handfuls of spinach or mushrooms or both for that added veggie power. Then all you need is some nice crusty bread, like our No Knead Bread and you are set for an easy, quick and delicious dinner.
Is Shakshuka the Same as Menemen?
While Shakshuka and Menemen are similar in that they both are egg-based dishes and use tomatoes, peppers, onions, and spices, they are not the same dish. They each have unique characteristics and originate from different regions. After you try shakshuka, be sure to try our Menemen Recipe to see which you like best!
Ingredients
Eggs – The star. Tomatoes – The base for the sauce. I am using canned, but you can certainly use fresh. Bell Peppers – I am using one red and one yellow. Onion – One small. Garlic – I love it! Olive Oil – For sautéing. Spices – Paprika, cumin, black pepper and crushed red pepper. Plus salt to taste. Fresh Herbs – Parley and cilantro. Feta cheese – A great garnish.
Easy Shakshuka Recipe
First, chop your veggies and herbs. Now it’s all about making a nice, flavorful tomato, onion, and pepper sauce with some spices from your pantry. So sauté those peppers and onions until onions are soft and translucent, add your garlic and spices until they are nice and fragrant, then add tomatoes and simmer 10-15 minutes. Smelling good, isn’t it? Make little nests in your sauce with a spoon, then crack the eggs and nestle them in the pockets of the sauce. Reduce heat to low… cover the pan (this is where the magic happens) and let those eggs turn into beautiful, colorful Egg-squisiteness. It tastes great just like that, but if you want to take it a little notch above, sprinkle some feta in last minute or so. I like my eggs runny, not marathon runny though. I want my egg whites firm, but the yellow can be runny. It’s always about making it the way you like. Finally, garnish your shakshuka with generous amounts of freshly chopped parsley and cilantro.
Shakshuka Recipe Notes and Tips
So next time you are hatching a plan to make some eggs, think about shakshuka. I assure you, once you make it you will come back to these eggs again and again… Stay on the Sunny Side Up, and subscribe to our newsletter to get all of our recipes in your mailbox!!
Sunday Morning Shakshuka, on my GypsyPlate… Enjoy!
Want more tasty breakfast ideas?Welsh RarebitEgg BhurjiShrimp and GritsBreakfast TacosHam and Swiss QuicheMediterranean OmeletteBiscuits and GravyDenver OmeletteGrillades & GritsDutch Baby Goes great with toast or a nice crusty bread. We eat it for breakfast, but makes a great dinner as well!
