This dish…. oh how I love a well-prepared shakshuka dish, ever since the first time I’ve tried it years ago. I Instantaneously fell in love ❤ with this dish which I have had in an Israeli restaurant here in North London. It was the best thing I have ever tasted that far for breakfast and it still remains that way. Shakshouka makes the best breakfast ever if you ask me.
What is shakshuka and what are its origins?
Shakshouka is a popular Israeli dish brought to Israel in the early ’50s from the North African countries (Libya, Tunisia, Morocco) by Libyan Jews. Some believe it originates from Yemen or even the Ottoman Empire times.
Traditional shakshuka originally came from North Africa – Tunisia or Morocco is said to be its place of birth–but it is a popular breakfast dish in the Middle Eastern counties and you’ll find variations of it in Palestine, Israel, Egypt and many other places.
The only difference being in herbs and the spices added to the dish. It is delicious any way you make it. I actually never make it the same ever. I always like to change slightly the ingredients, especially the spices so it will be the same, yet so different every time. One thing never changes though, it is that it will always be piquant.
The dish consists of baked or stove cooked tomatoes, peppers, and eggs cooked (poached) into that delicious hearty tomatoey sauce.
Shakshuka is served directly in the dish is cooked in, mostly a skillet, sometimes a pan or tagine. It always comes with a nice bread, ideally, a crusty one but pitta or a softer bread like challah is perfect too.
I even love the name, what a wonderful name this dish can have, I just love it!
If you’ve ever had the well known Italian dish “eggs in purgatory” or Turkish menemen, two dishes are very similar.
How to make a good Shakshuka dish?
In terms of what you add to this dish, there are quite a few ways to make it, there is no right or wrong as long as the onion, peppers and eggs are present.
My slightly twisted version is the actual proof.
What is the twist here in my recipe?
There is a little twist to this shakshuka egg dish and that is because I always like giving my dishes tiny little twists. This is obviously a Mediterranean dish but I’ve added an exotic touch to it, which I find absolutely amazing. I think and hope you’ll love it too!
The twist is that touch of teriyaki or soya sauce, a tiny amount of sweet Indonesian soya sauce and a nice and spicy touch by adding a little Sriracha sauce. I like my little spice and you know it.
I know you may think I’m mad but I have tried this with adding a square or two of that lovely Swiss chilli chocolate, and all I can say: it’s a must-try. Definitely tempted to use it again and again.
It’s hard to express how good these eggs (cooked in tomato sauce) are, but I will get going with the recipe, as just talking about it doesn’t help that much… but only gets the functionality of the salivary glands to go mad, mine go crazy as I am typing this – I am a little hungry right now and the more see this pictures, the hungrier I get?.
How to serve shakshuka?
- This eggs in this tomato sauce has to be in my top 3 best breakfasts ever. Having said that, it makes a great and perfect lunch or even a superb dinner meal. Just make sure you have that crispy bread to have it with. Yum!
- I absolutely love it this way, but there are many other ways of preparing a shakshuka, like following an original Israeli shakshuka recipe, which is absolutely amazing too. It requires some onion, some garlic, peppers, cumin powder and parsley.
- I have added melting cheese (cheddar) but a few crumbs of feta cheese is amazing too.
Tips:
- to make it dairy-free just leave the cheese out or go for a vegan cheese option;
- to make it vegan replace the eggs with some cooked chickpeas or mushrooms add some olives for that salty punch (choose pitted olives)
- for a gluten-free option – have it with gluten-free bread and replace the soy sauce with a gluten-free option.
Few more egg recipes that you will definitely want to try:
- Eggs with spinach breakfast
- Quick breakfast Pizza slices with quail eggs and a special tomato sauce
- Waffle, quail eggs, bacon and maple syrup lush breakfast
- Eggs, spicy lamb koftas and salad boats
Shakshuka, egg dish with a twist
Equipment
- chopping board
- knife
- pan or skillet
Ingredients
- 1 can tomatoes (400g) chopped
- 300 ml passata
- 4 eggs
- 1 tsp soy sauce (sweet)
- 2 tbsp ketchup
- 1 tsp sriracha sauce
- 1/2 tsp Worchestershire sauce
- 1 tsp italian herbs (mixed)
- 1 pinch red chili flakes (optional)
- 1/2 tsp paprika powder
- mozzarella (grated, to sprinkle over at the end)
- springs parsley (a few, to garnish)
Instructions
- Place a larger frying pan or a skillet over medium heat. Add the tomato sauces, the teriyaki, soy sauce, ketchup, sriracha or any other chili sauce along with the Worcestershire sauce.
- Cook the tomato sauce until it starts to reduce slightly, I would say about 3-4 minutes.
- Crack in the eggs one at the time the right on top of the tomato mixture. You may choose to make a little dent into the sauce if you wish but that’s not really necessary. Make sure eggs are scattered around the skillet in such a way that there will be a bit of space between them. You might want to cover the pan and cook the eggs for about 10-12 until those are cooked to your liking. Make sure you do not reduce the sauce too much as it will start burning.
- When the eggs are cooked exactly as you like, turn the heat off and garnish this dish with some chopped parsley and a handful of grated mozzarella cheese.
Notes
If you don’t have passata you could use 1 tablespoon or two of tomato paste and you might need a drizzle of water just to dissolve that slightly. Of course, you can leave the cheese out if you don’t want it. I love it and could not possibly leave it out. Enjoy this delicious dish with a nice crusty bread as I was saying or a pitta bread or for dinner are you could even have it on rice or poured over some corn tortillas. Who can ever dare to say you couldn’t?
Amazing!!
Nutrition
Brian Jones says
I love the diversity of shakshouka, there are so many different ways you can take the basic premise, loving the sound of the flavours in here… Particularly the Worcestershire sauce which is a welcome addition to many recipes as far as I am concerned!
Ramona says
Absolutely Brian! So lovely, right? This is one of the simple verions with just the tomato sauce and no vegg but as you say it is such a versatile dish and the sauce can be made in so many ways… every version being as good and yummy.
Thank you so much and have a lovely week ahead Brian! x
Katie Crenshaw | A Fork's Tale says
I love, love, love spicy food. The flavor combinations in this dish look INCREDIBLE. I can’t wait to try this. I am saving to make this week. YUMMMM!
Ramona says
THANK YOU Katie, I LOVE, LOVE, LOVE too spicy food and cannot do without – it is best! Let me know how you have found it. Enjoy!
Julie @ Running in a Skirt says
OH my! What a great dish! I’ve been trying to eat more eggs lately and this is the perfect place to start. Such pretty pictures too.
Ramona says
Thank you soo much my lovely Julie, perfect to start indeed! Enjoy!
Beth says
Wow! I love the addition of the spice and the salty/ sweet teriyaki sauce, but the sound of the Swiss chocolate is just so tempting! I think I might have to try both!!
Ramona says
It is best Beth, try both and let me know how you have found them 😉
Anna says
I could eat shakshuka every day – it’s one of my all time favorite recipes. I love your tips for adding a twist – can’t wait to try this with sriracha sauce!
Ramona says
Same here Anna! I love a touch of spicy – I cannot live without my spicy additions – he he – delish and makes food soo much more exciting!
Swathi says
I have not made a Shakusha in a long time. Your recipe is delicious perfect filling breakfast. I need to try this for this weekend brunch.
Ramona says
Thank you dear Swathi, it sounds like it’s about time to make a good old shakshuka, so delicious, right?
Choclette says
I adore shakshuka too. I was introduced to it many years ago when I lived in Egypt – oh so delicious. Of course the Egyptians claim it as their own. I’ve made it with feta a few times, but not yet tried mozzarella. You’ve inspired me to make some.
Ramona says
Thank you, dear Choclette,
That is true, we have had it in Egypt too and they were saying its an Egyptian dish, Turkish people say it’s theirs, Tunisian people claim it is theirs, Israelies claim it is their own but shakshouka is clearly a delicious Mediterranean dish and I cannot care less where exactly it comes from. I can say the mozzarella one is mine lol. Ultimately, we can give it our own touch – it is delicious any way you make it. Need to make one swiftly too.
Pavani says
We LOVE eggs in our family and this is one of our favorite dishes. Your twist with adding soy sauce & sriracha sound absolutely brilliant. Will definitely be trying your version next time I make shakshuka.
Ramona says
Thank you so much dear Pavani, I hope you will love it too 😉
Alia R says
Shakshouka is an Egyptian Dish!! If Sushi is popular in America, U don’t say it’s American. it is an North African Dish and specifically Egyptian!
Ramona says
Hi Alia,
Thank you for stopping by.
I did mention Egypt as one of the countries this dish is popular in, however from what I know and read about it (as it is one of my favourite dishes) it originates from North Africa indeed but I could not find anywhere to claim it originates from Egypt. Turkey can claim it is their dish too as they make something very similar, Morroco too. It is definitely a Middle Eastern dish. I have to say that when we visited Egypt, in the 10 days that we spent there, this was not served in our hotel once and we have had two days when they said it’s traditional Egyptian food.
Oh, talking about Egypt, I would absolutely love to be there right now 😉 We have had such a fabulous time indeed with such lovely people, great weather and delicious food too!
Have a wonderful rest of the week!