I first heard of and saw this dish from a food and travel show, Market Values hosted by Ishai Golan -love the part where he writes letters to his grandma of his travel experiences. ü Shakshuka was featured in one of his travels and it caught my attention- lots of tomatoes, chillies and eggs..yum! In the show if I remember correctly, they cooked it in a big paella pan, it seemed pretty simple to make plus I love the name even though it’s hard to pronounce and I couldn’t recall it until recently. 🙂
Shakshuka is a dish of poached eggs in spicy tomato stew; it’s an Israeli (or Middle Eastern) breakfast dish eaten with pita bread. The spicy tomato stew is called salad cuite, traditionally it’s made a day or two before to let the flavors mature which makes it more delicious but of course it can also be eaten the same day it’s made. Google it for more info, this is also known as Eggs in Purgatory 🙂
If you have a homemade tomato sauce at home, just add more water or broth to it and some chillies and heat it up then poach eggs in it..
for a fast and easy Shakshuka breakfast 🙂
My first Shakshuka...
Make the tomato stew by sauteeing onion, garlic, tomatoes and chillies; add broth or water and simmer for at least half an hour ( it’s best when you simmer it for about a couple of hours and used the next day..it’s more flavorful and delicious)
break eggs into the simmering tomato stew
sprinkle some salt and pepper to taste
serve with pita bread but we like it with rice…yummm!
Shakshuka (Eggs Poached in Spicy Tomato Stew)
Ingredients (click ingredient to buy it)
- olive oil
- 1 medium onion minced
- 5 garlic cloves minced
- 3-4 green finger chillies leave whole or sliced thinly
- 1 red hot chilli pepper siling labuyo
- fresh tomatoes roughly chopped
- cayenne pepper to taste
- cumin optional
- salt and black pepper
- chicken stock or water
- 3 large eggs
- pita bread or rice for serving
- Heat oil in a deep pan over medium fire/heat, add garlic, onion and saute until garlic is fragrant and onion is translucent, add fresh or canned tomatoes, cook until tomatoes is soft then mash it with a potato masher or back of large spoon then add chicken stock or water.
- Season with cayenne pepper, salt; add a dash of cumin if you like and a little sugar.
- Add in the green chillies and the red hot chilli peppers, if using then bring mixture to a boil and let simmer for at least half an hour or until mixture has little liquid left, stir occasionally; add more liquid ( broth or water) as necessary.
- Gently crack eggs into pan, taking care not to break yolks, season with a little salt and black pepper. Simmer until whites solidify but yolks remain runny.
- Serve with pita bread..or rice.
runny yolk 🙂
♥ Have a nice day..y’all! GOD BLESS! ♥