Shakshuka which is also commonly referred to as Eggs in Purgatory is a quick and easy dish that you can serve for breakfast, lunch or dinner. It takes less than 20 minutes to prepare, and you can make various versions of the same dish.
There are several different versions of Shakshuka and while I haven't tried them all, I am definitely determined to. Eggs and Tomato is the base of the dish and then from there you can add beans if you like, greens and different variety of herbs and spices.
If you like Indian spices, then you can try my Indian Spiced Spinach Shakshuka. It is not very spicy, but the spinach adds a lovely flavor and texture too.
Ingredients you need for Shakshuka
Tomato - It is a tomato based dish, and you can either use fresh tomatoes chopped into small bite size or use canned tomatoes. I like to add a mix of fresh tomato and tomato sauce.
Red pepper - I like the combination of red pepper with tomatoes. It is not a mandate to use, but it does add a sweet taste to the tomato sauce.
Eggs - Egg is one of the key ingredient of shakshuka.
Onion or Shallots - I like to use a small quantity of shallots in the sauce, but it is not a mandate and can be skipped.
Garlic - Fresh garlic adds the stunning pungent flavor which I never skip when making shakshuka.
Chives - Any fresh herbs will work in this dish. I sometime use cilantro leaves and used fresh chives this time.
Feta Cheese - I am not sure if feta cheese is traditionally added to the dish or not, but I always enjoyed the mild tangy taste feta cheese adds to the tomato base sauce.
This Shakshuka recipe is one of the simplest, and I didn't make it spicy. But if you enjoy heat, then add smoked paprika or chili flakes.
Steps to prepare
1- In a heavy bottom skillet, add oil and once it heats up, add the garlic. Stir it around for a few seconds.
2- Next scatter the shallots and red peppers. Season with salt and cook for few minutes to softened it down.
3- Add cumin powder for flavor. You can also add chili flakes or smoked paprika.
4- Next add the chopped tomatoes along with tomato sauce and stir it around. Cook for a few minutes and check for salt. If the tomato sauce tastes too sour, add a little sugar to balance the taste.
5- Add chopped chives and feta cheese (if using) or any fresh herbs of your choice.
6- Finally, crack the eggs carefully. Cover the pan and let the egg cook in medium heat. I like to keep the yolk runny, so I don't cook it for too long, just until the egg white is set.
Shakshuka means "a mixture" or “shaken” in Tunisian dialect.
I do consider it a healthy dish with protein from eggs, calcium from feta cheese, and tomato which is a rich sources of folate, vitamin C, and potassium.
In my opinion, fluffy pita bread pairs best, but regular sandwich bread is not a bad choice either for those busy days.
- 6 eggs
- 3 shallots (finely chopped)
- 1 red pepper (finely chopped)
- 1 red tomatoes (finely chopped)
- 1 can tomato puree
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- ¼ cup crumbled feta cheese
- 4 garlic cloves (finely chopped)
- Finely chopped chives or cilantro
- Salt to taste
- 1 tablespoon oil
- Add oil in a hot pan and drop the chopped garlic. Stir and allow it to infuse the oil for a while. In a minute or so, scatter the chopped onion. Season with salt and allow it to soften a bit. Make sure the onion does not brown.
- Next, scatter the chopped red peppers, cumin powder and continue sautéing until the peppers are softened. This should take about 3 minutes.
- Then, add chopped tomato, pour the tomato purée, sprinkle some salt and give it a stir. Stir and continue cooking for 3 minutes. Add water if it gets too dry or starts sticking at the bottom of the pan.
- Sprinkle the chives, feta cheese and give it a stir. Then, crack the eggs on the sauce and cover the pan. In about two minutes, the eggs should be cooked through.
- Sprinkle more chives for garnish and feta cheese, serve warm.