Shakshouka

This Shakshouka is our take on the classic. Shakshouka is a healthy and saucy breakfast, lunch or dinner. It’s a phenomenal combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. It has been said that this dish is likely of Tunisian or Yemini origin. We personally don’t think we will ever know the exact origin as it’s now a staple all over the world. We know Italy also has a version called “Eggs in Purgatory”. Here, we're putting our own European spin on the dish by adding creamy feta and using our Italian tomato sauce but you can totally leave out the feta.

What stands out

This Shakshouka amps up your breakfast. It’s full of nutritious, and wholesome ingredients, and it’s a big skillet of warm satisfying flavors. There’s nothing better than scooping out a portion or dipping into the sauce and soft eggs with a beautiful piece of crusty bread. You’ll enjoy how this Shakshouka utilizes fresh ingredients.

How to Prepare

Start by using a sharp knife to chop your onion and bell pepper.

In a skillet on medium-high heat, add olive oil, onion and bell pepper and then sauté for 2 minutes. This skillet is essential for making Shakshouka.

Now, sprinkle with salt and pepper.

Next, add the tomato sauce, stir and then add another pinch of salt to your Shakshouka.

Let it simmer for 5-10 minutes, covered on medium-low heat.

Open the lid and then slowly add the eggs (you can crack your eggs one at a time in a bowl and add them in or gently crack them directly into the skillet).

Cover your pan and simmer. Open the lid every 2 minutes to check on them until they’re cooked to your liking. This method ensures eggs every time in your Shakshouka.

Garnish with parsley and feta, and enjoy!

Kitchen tip

The eggs are done when the whites are set, and the yolks are cooked to your preference. For runny yolks, cook for about 4-5 minutes. For firmer yolks, cook longer, around 7-8 minutes. This timing works perfectly for Shakshoukas.

Swaps

1. You can certainly add additional vegetables to this Shakshouka, such as mushrooms, spinach, or zucchini.
2. You can also add proteins like cooked sausage, chorizo, or chickpeas. Feel free to customize your Shakshouka with these options.
3. If you want to add some spiciness to this recipe, feel free to add diced jalapeños, chili flakes, or a splash of hot sauce.

Serve it with

• A wedge of warm, crusty bread is perfection with Shakshouka.
• Serve a scoop of this dish over rice or couscous. Make sure to try different sides with your Shakshouka.
• Serve this with pita or naan bread.

Questions

which tomato sauce do you use?

We use our traditional, homemade a strong Italian tomato sauce, but you can use whatever canned or jarred version you enjoy. We suggest choosing one with minimal ingredients for the best quality.

can we make this Shakshouka spicy?

Yes, you can certainly add some heat to this recipe by adding diced jalapeños, chili flakes, or a splash of hot sauce.

what’s the best way to add the eggs to the sauce?

We usually just crack the eggs directly into the skillet, but if you’re nervous to do that crack them into a bowl first and then gently slide them into the sauce. This helps avoid shells and ensures the yolks remain intact.

strong How do we know when the eggs are done?

The eggs are done when the whites are set, and the yolks are cooked to your preference. For runny yolks, cook for about 5-6 minutes. For firmer yolks, cook longer, around 8-10 minutes.

Ingredients

Makes 3 servings

• 2 tablespoons olive oil
• 1 onion, finely diced
• 1 cloves garlic, minced, optional
• 1 bell pepper, finely diced
• ½ teaspoon salt, to taste
• ¼ teaspoon pepper, totaste
• 750 ml plain tomato sauce, about 3 cups
• 6 eggs
• 2 tablespoons Macedonian-style feta, optional
• parsley for garnish

Equipment

• Nakiri Knife
• Cutting Board
• Ceramic Pans
• Measuring Cups + Spoons
• Liquid Measuring Cup
• Redmond Real Salt

Method

1. Begin by finely dicing the onion and pepper and mincing the garlic clove (if using).
2. In a skillet on medium-high heat sauté the onion and bell pepper first in some olive oil for 2 minutes. Sprinkle with salt and pepper.
3. Add the sauce in, stir and add another pinch of salt. Let it go for 5-10 minutes covered on medium-low heat.
4. Slowly add the eggs. You can crack them one at a time in a bowl and then add them, or crack them gently directly. Cover the pan and check on them every 2 minutes by opening the cover.
5. Once cooked to your liking garnish with parsley, feta and enjoy.