Fauzia's Kitchen Fun

Shakshouka

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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.
Servings 2 people

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!

Join the Conversation

  1. 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

    1. 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. 🙂

  2. 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!

  3. 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.

  4. 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!

  5. 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.

    1. 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.

  6. 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 🙂

  7. 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)

    1. 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.

  8. 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?

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