Shakshuka

Some of my beliefs that might explain my love for this dish:
i) Runny eggs make everything better; ii) Chili can make everything tastier; and iii) Hot food should be served hot.

It is perfect for several reasons. You can leave the base simmering slowly while you tidy up or get ready. As your guests arrive or family wakes up, just pop the eggs in and wait for them to set. Top with some chili, feta and spices, and you’ll have a beautiful dish ready to serve hot off the stove. Ready to impress! It’ll leave the house smelling warm and cozy – especially inviting as the weather gets colder or rainier.

When my dear friend requested an easy brunch recipe last week, memories of fire alarm inducing stir fries and suffocating chili fumes in our college apartment flooded back. You know I love you! ❤

I immediately thought there would be nothing more perfect than this one pan wonder – Shakshuka! 

Although popular for brunch, I make it for lunch or dinner as well. It can be served with warm toast, with potatoes or over rice. You can leave it mild or fire it up with some chili. Don’t we all love having a versatile go-to dish for our repertoire.

Shakshuka (or Shakshouka) is made across the Middle East and North Africa, with many countries claiming its origin and each having its own recipe. I understand some versions are even made with meat, or scrambled eggs rather than poached ones. It is now available in hip brunch spots worldwide and I’m sure most of us have tried it at least once. I started making this dish for family and friends at home about 5 years ago and haven’t stopped. As with any dish that travels, it may stray from the original to suit ones taste. With this, I have my own rendition and I’m glad it’s finally made it off my scribble sheets and onto the blog for you to try.

Although you can make individual portions, it’s a fun family style meal where you can just put the pans in the middle of the table for sharing. Everyone can dig in and enjoy a big scoop with a side of toast or sourdough. Remember to stake your claim of poached egg!

Shakshuka

onourkitchenisland

5 from 3 votes

Print Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Course Breakfast, Brunch, Main Course

Servings 4 people

Ingredients

  

• 2 tbsp Extra Virgin Olive Oil
• 3 cloves Garlic Minced
• 1 large Yellow Onion Diced
• 1 Shallot Diced
• 2 Bay leaves
• 2 tsp Ground Cumin
• 2 tsp Smoked Paprika
• 1 tsp Ground Turmeric
• 1 tsp Salt Or to taste
• 1 tsp Ground Black Pepper Or to taste
• 1/2 Yellow Bell Pepper Sliced long
• 1/2 Red Bell Pepper Sliced long
• 28 ounces Chopped / crushed tomatoes
• 1 tsp Chili flakes Or to taste
• ¼ tsp Cayenne pepper Or to taste
• 1 large Red or Green Chili Mostly for decoration, but sometimes I add a chopped bird chili into the sauce if I want it spicier
• 7 ounces Canned Kidney Beans Drained
• 5 ounces Feta Cheese Crumbled
• 4 – 6 Eggs
• Additional chili flakes or hot sauce for service, if desired

Instructions

 

• Prepare all the ingredients and set aside. Heat olive oil in a large pan or skillet (that has a cover) on medium heat. Add shallots and onions. After a minute, add garlic. Sauté until softened and fragrant.
• Make sure there is sufficient oil in the pan, then add bay leaves, cumin, paprika, turmeric, salt and pepper. Mix well and sauté a while longer before adding the yellow and red bell peppers. Let cook until they are soft, stirring regularly.
• Add the chopped / crushed tomatoes (with all the juices), chili flakes, cayenne pepper and chopped chili (if you like it spicy). Mix well, reduce heat and bring to a slow simmer. Stir regularly so that nothing sticks to the bottom of the pan. Taste to adjust spices, salt, pepper and spice accordingly. Let simmer until it reduces to the desired consistency (about 10 – 15 minutes).
• Keep heat at low and add the kidney beans. Stir through.
• When almost ready to eat, make a separate well for each egg you will use and crack the eggs neatly into each without breaking the yolks. Cover the pan and let the eggs cook slowly on low heat. Just as they are almost set, remove the cover and turn off the heat.
• Crumble the feta over the top and sprinkle pepper and chili flakes over the pan. Garnish with the large chilies you prepared as you please.
• Serve immediately before the yolks overcook or the dish gets cold!

Notes

Serve with warm sourdough or toast for a brunchy vibe; over rice or potatoes for a heartier lunch or dinner.

Best enjoyed family style!