Let’s learn how to make a breakfast staple in every North Africa household – SHAKSHUKA! Picture eggs cooked in a decadent tomato sauce and then finished off with some fresh herbs and served with bread as the utensil. It’s the perfect brunch recipe on a lazy weekend day to make for the whole family to enjoy! The best part is it takes less than 30 minutes to make.
This dish holds a very special place in my heart and I’m so excited to share it as it’s been a long time coming on the blog. My mom would make this every weekend as a tradition in our household since none of us had to rush out to school or work. I was always the first to wake up very early with my dad before all four of my siblings so my mom would make him and I shakshuka to share. Now I get to share my comfort food with all of you!
How to Make Shakshuka
There are two parts to making shakshuka. The first is making the tomato sauce/stew and the second part is cracking the eggs! Super simple yet always a stunner on the table. So filling and wholesome that I’d even eat it for dinner.
Here are the ingredients you will need:
- olive oil
- tomato paste
- garlic
- tomatoes
- red bell pepper
- water
- spices
- cilantro
- parsley
- eggs
Every recipe and family makes shakshuka different but this is how I like to make it!
Start out by cooking down tomato paste in olive oil to remove some of the acidity. The tomato paste gives the sauce a more rich tomato flavor. Then add the garlic and saute again. Note: traditionally, onions are added at this point too but I leave them out. Feel free to add. After, add the tomatoes and red bell peppers and saute for a few minutes until softened. Then add the water along with all the spices. I like to season my shakshuka with salt, black pepper, cumin, turmeric, paprika, ginger, and a little cayenne powder. Depending on how thin or thick you like the sauce, add more or less water. Finally mix in the cilantro and parsley when the sauce is good to go and seasoned to perfection.
When the sauce is bubbling, crack the eggs in gently. I like to add 5 to 6 large eggs. Cover and allow to cook for a few minutes until the whites are set. If you don’t like the eggs runny, cook for an extra minute or two.
Garnish with dried mint or parsley/cilantro and enjoy with lots of bread! That’s it.
Variations to Try
- Add diced jalapeño to the mix of tomatoes and red bell pepper!
- Top it off with feta cheese or mozzarella cheese.
- My husband doesn’t like onions so I leave them out but feel free to add them along with the garlic.
Other Breakfast Recipes
- Lemon Ricotta Pancakes
- Homemade Bagels
- Ful Medames – Vegetarian Fava Bean Stew
- Cinnamon Roll Pancakes! Dessert for Breakfast
