Shakshuka is a massively popular and classic dish around the world. It has become almost synonymous with brunch! It’s very easy to make and takes no time at all!

For me, shakshuka makes me think of an easy brunch on a sunlit Saturday morning. It creates images of a relaxing day with plenty of free time. Hopefully this rings true for you too! You can check out some of my other brunch recipes here!

The Origins of Shakshuka

Shakshuka comes from the north of Africa, specifically from the region around modern day Tunisia. It’s recipe clearly reflects this in the array of spices that it makes use of! It originated in the Ottoman empire and is believed to have originated from şakşuka, a Turkish vegetable stew.

The word shakshuka itself means either “mixture” or “mixed” in different variations of arabic. This really represents what it is as a stew with a range of vegetables and spices.

From Tunisia, the dish spread across North Africa and into the Middle East. This has created many variations along the way, some rather different. Libyan shakshuka often involves potatoes and fewer spices. Israeli shakshuka often incorporates feta cheese or potentially other veg. This range demonstrates the cultural impact of the dish on a large region! This is a great article if you would like to read more.

This Recipe

I have adopted a somewhat hybridised recipe from the variations mentioned above. This leans more into the Israeli and Tunisian variants, but isn’t too spicy. Spice is indeed optional, so it can be left out entirely if you want!

I have intended this recipe to be very rich and tomatoey. This means it is important to use good quality tomatoes! I prefer to use Mutti finely chopped, as they have the best flavour and are very smooth out the can. You can use a different brand but do make sure you get something above the basic range to make this worthwhile!

I normally add a splash of vinegar into my tomatoes. I do to bring out a lot more of their natural sweetness! This may sound strange, but it really is a great trick to add depth. I normally opt for red or white wine vinegar, as the flavours work best with this Mediterranean flavour base. I often see adding sugar being recommended, but this is not needed if the tomatoes are good!

You want the eggs to set but the yolks to remain runny. This can be tough, but it is doable! I find that the trick is to let the eggs poach to where the whites are beginning to set before covering or putting into the oven. This allows you to cook them covered or in the oven for the least time possible, protecting the yolks.

Quick, Simple & Delicious Shakshuka

Quick, easy and delicious. This Shakshuka recipe can be made in 30 minutes and is bursting with flavour! This is a fantastic recipe to add to your repertoire!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 2 People

Course: Brunch, Main Course

Cuisine: Middle Eastern

Ingredients Method

Ingredients

  

• 1 can Chopped Tomatoes
• 1.5 tbsp Tomato Puree
• 4 Eggs
• 1 Red Onion
• 1 Red Pepper
• 3 cloves Garlic
• 1 bunch Fresh Coriander Leaves and stems
• 2 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Paprika
• 1/2 tsp Chilli Flakes Optional
• 1.5 tbsp Red Wine Vinegar
• 80 g Feta Cheese

Method

 

1. Heat a pan over medium heat.
2. Finely dice your red onion and add it to the pan with some olive oil. Fry gently for a few minutes until softened.
   
3. Grate your garlic and finely chop the coriander stems. Add them to the pan and fry for 1 minute until the garlic has become fragrant.
   
4. Chop the red pepper into large chunks and add to the pan. Fry for 2 minutes until softening.
   
5. Add your spices and cook for 30 seconds to 1 minute, until fragrant.
   
6. Add the tomato puree and cook for a further 30 seconds to 1 minute.
   
7. Pour in the tinned tomatoes and mix well, add in the vinegar and a splash of water and allow to simmer for 5 minutes or so. Taste it and season with salt and pepper to your preference.
   
8. Once the tomatoes have thickened a bit, use the back of a ladle to make 4 small wells in the sauce. Crack your eggs in, being careful not to break the yolks.
   
9. Let the eggs poach gently in the sauce for 3 minutes or so, until the whites have begun to set.
   
10. Cover the pan with a lid, or put the pan into a 180°C oven for 2-3 minutes, until the whites have set on top but the yolks are still runny!
11. Finely chop the coriander leave and crumble the feta. Scatter over the shakshuka as a garnish and serve!