I am sometimes really surprised when one of my friends tells me that she/he doesn’t know shakshuka yet. My first question after this outing is: When are you coming over for breakfast?

In the meantime, shakshuka has made its way into Central European hearts – but apparently not yet into all of them. That’s reason enough for me to awaken the missionary in me and bring this wonderful dish from the Levant to the people. I’m a “feeder” anyway… so it all fits me quite well.

The first question is always: What is shakshuka?

When you order shakshuka, you are served a hot pan instead of a plated plate. A hot sauce of tomatoes and peppers with garlic, chilli and a few spices steams in it. And in this sauce a few eggs have been cooked. Usually there is no cutlery with it, which brings us to the next question I always hear.

How do I eat shakshuka?

Flat pita bread is always served with shakshuka. You simply tear off a piece of pita bread and dip it into the sauce. You can also take some of the poached egg and enjoy it all together. So you don’t really need any cutlery for shakshuka 😉 You can eat it all together.

You can add aubergine or courgettes to shakshuka. Feta or garlic sausage also go wonderfully. But every family in the Middle East and North Africa has its own recipe. Everyone makes their shakshuka differently. However, this basic variation is particularly widespread and popular.

I associate shakshuka with a totally homely feeling – a feeling of security. Especially when it gets cooler outside, I love cooking shakshuka. I feel like I’m bringing back a little bit of summer with every piece of bread I eat the savoury sauce with – and somehow it’s also always a childhood memory.

Shakshuka is a delicious main dish

The poached eggs turn shakshuka into a delicious main course. By the way: in our house, shakshuka with poached eggs is actually a (late) breakfast or an (early) dinner 😉

The sauce is quick to make and you only need one pan for it. So there’s not so much to wash up afterwards. You then add the ingredients bit by bit. Shakshuka makes itself. Finally, make some space in the pan for the eggs and put the lid on – a few minutes later you have a delicious dish that will not only please your stomach, but also your mood.

Rezept speichern

Prep Time 15

Cook Time 15

Total Time 30

Servings People

Calories 201

Ingredients

4 Eggs
4 TBSP Olive oil
1 Onion
1 Red bell bell pepper
1 medium hot chili
2 Garlic cloves
1 TSP Cinnamon
1 pinch Sugar
2 1/2 TSP Salt
1 TSP paprika powder noble sweet
20 ml Water
1 small can diced tomatoes
1 small handful Fresh coriander or parsley
1 Pinch Za'atar Optional

Zubereitung

Finely chop the onion and fry with olive oil and a pinch of sugar in a pan over medium heat for approx. 5 minutes until translucent.
Finely chop the peppers, chilli (seeded) and garlic and add to the onions in the pan.
Mix in the salt, cinnamon and paprika powder and fry for approx. 8 minutes over medium heat. (You can also use some harissa instead of the chilli).
Add the diced tomatoes and a little water to the pan and continue to simmer over a medium heat for 10 minutes.
To poach the eggs in the sauce, use a spoon to push 4 small areas into the thick sauce and crack an egg into each. If you wish, you can salt the eggs a little.
Put a lid on the pan and wait 6 minutes. (Depending on how firm you like the yolk, you can vary the time).
Chop the coriander/parsley and sprinkle on the finished dish.
Optional: sprinkle the eggs with a pinch of za'atar.

Notes

Recipe contains affiliate links.

Nährwerte

Deine Shakshuka ist fertig – serviere sie mit frischem Fladenbrot. Das Rezept bekommst du >hier<! Probiere auch mal die Auberginen Shakshuka, die Fladenbrot Shakshuka oder die Ratatuille Shakshuka.