Shakshuka. Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty. Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa.
Shakshuka leftovers will keep for seven days in the fridge, so plan on doubling the recipe to use throughout the week! What are some variations of this shakshuka recipe? Try replacing the Sriracha with cayenne pepper, depending on the spice level that you want. You can make Shakshuka using 8 ingredients and 9 steps. Here is how you make that.
Ingredients of Shakshuka
- It’s 1 of bulb of onion.
- You need 3-5 of tomatoes (peeled).
- It’s 1 handful of baby potatoes.
- It’s 2 cloves of garlic.
- It’s of parsley.
- Prepare 3-5 of eggs.
- You need of coriander powder.
- You need of salt & pepper.
Cayenne is the traditional heat source for shakshuka. Heat the vegetable oil in a deep skillet over medium heat. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Stir in the olive oil, garlic, onion and salt.
Shakshuka step by step
- Sautee finely diced onions and minced garlic.
- Sautee cut baby potatoes until tender.
- Add chopped and peeled tomatoes.
- Cook about 10 minutes.
- Add coriander powder and salt pepper to taste or add any powder like cumin etc to your liking.
- Add eggs.
- Cook for about 3 minutes until eggs are halfway cooked.
- Drizzle with generous amount of chopped parsley and some herbs.
- Let it rest and dig in.
Cook until the garlic begins to. Not only is it fun to say, but shakshuka eggs is one of my favorite vegetarian dishes of all time. Made of every-day ingredients–eggs, tomatoes, bell peppers, onions, and garlic–this dish is healthy, satisfying, and packed with flavor. The shakshuka concept is very simple. Eggs are soft cooked atop a bed of thick reduced tomato sauce with peppers.