Shakshouka
Shakshouka (also known as shakshuka) is an egg dish of Arabian origins. The eggs are poached in a delicious and aromatic spicy tomato sauce and the dish is then normally served with bread.
Ingredients
- 2-3 eggs
- 4-5 fresh tomatoes blended or finely chopped
- 1 tsp. tomato paste
- 1 tsp. paprika powder
- 1 onion finely chopped
- 1/2 tsp. garlic paste
- 1/4 tsp. turmeric
- 1 tsp. cumin powder
- 2-3 tbsp. oil
- 1 green chilli chopped
- salt/pepper to taste
- 1 small capsicum finely chopped (optional)
- 1 tsp red chilli flakes optional
- 1 tsp sugar
Instructions
- Heat oil in a small saucepan, then add the onions and fry until translucent. Add the garlic paste, followed by the chopped capsicum and chillies. Stir for a minute or so then add all the spices followed by the blended/chopped tomatoes. Cook for a few minutes then add the sugar and continue to simmer on low heat until the tomato sauce thickens.Make small shallow indents in the tomato sauce with the back of a spoon. Break open the eggs and add them gently into the indents in the sauce, season them with a bit of salt n pepper, but do not stir, leave them whole. Cover the pan and cook on low heat for about 5 minutes or until the eggs look set with the yolk slightly soft…or you can cook them until the yolk is done to your liking.Garnish with coriander, serve with warm pitas or buttered toast and enjoy!
Hmmm!wat a delicious
Wat if i didn’t use paprika powder?
It’s fine, just the colour will not be as vivid.
HEY FAUZIA,
IS IT FINE TO WHISK THE EGGS ?
Yes totally fine. 🙂
what is papreka pd?plz tell me.wordah
A powder spice made from capsicum.
i just made dis for breakfast, it was sooo dilicious.. another fab breakfast
thank you
Made this for breakfast this morning……simply awesome
hi fauzia .. i wanted to try this out but wanted to ask… wht if we leave the egggs just like that on the top of the tomato sauce.. wont the sauce get burnt?? is it ok to do it like this … i havent understood this last step clearly..plz help
Hi, keep the heat low and the pan covered for a bit. It won’t get burnt, the egg doesn’t take that long to cook. 🙂
thanks… and we dont have to turn it ovr???
You’re welcome and NO do not turn it over.
I didn’t know this dish had
I didn’t know this dish had Arabic origins…. thought it was a Parsi dish. Parsis make this dish too, and its called Akoori. Thanks for the info!
Lovely. 🙂 very easy n
Lovely. 🙂 very easy n delicious. not only 4 breakfast,bt also 4 lunch with chapati.after making this if we add cream, then make a good sandwhich.
The traditional/Original
The traditional/Original Arabic Shakshouka is simply made with tomatoes, green pepper, onions and parsley. All chopped up into small bits. Lightly cooked in olive oil or butter then mixed with eggs, salt and black or white pepper. Cook until the eggs set. Add hot sauce to taste during or after cooking. Enjoy!
Assalam o Aliakum, what is
Assalam o Aliakum, what is tomato paste? And a reply for Parizad please in Akoori the eggs are stirred just like in scrambled egg. Thanks.
W/Salaam, tomato paste is the
W/Salaam, tomato paste is the concentrated tomato that comes in cans or jars sold in supermarkets and groceries. Sometimes known as tomato puree.
I make Menemen quite
I make Menemen quite regularly, will try this for sure. Loved your blog, though I still need to explore more. I don’t know how I missed it for so long. I am going to be a regular here for sure 🙂
Hi,
Hi,
What size tomatoes do we use, or how many grams?
Also, wouldn’t it start burning in a saucepan? I think you meant frying pan (as shown in the pic, too)
Hi, medium sized tomatoes
Hi, medium sized tomatoes will do. And no it would not burn in a saucepan, but yes you can use either a saucepan if you are making a large amount or a small frying pan if you are making a smaller portion.
Hi. Can i make this at night
Hi. Can i make this at night and do the last step of adding eggs in the morning?
Hi, yes you can.
Hi, yes you can.