Shakshuka is a popular dish in North Africa and the Middle East. The food is usually prepared in a cast iron pan with tomatoes, peppers, olive oil, onions, garlic and eggs.
The dish can be prepared in many different ways, but my recipe adds nice harissa, cumin, paprika and coriander. Here is my favorite shakshuka recipe that takes less than an hour to make at home:
Shakshuka is a delicious and spicy dish that can be served for breakfast or brunch.
This recipe makes 4 servings or 2 large servings if you are very hungry.
- Prepare the onion and black pepper and cut it into small pieces. Squeeze the garlic and finely chop the coriander.
- Heat the oven to 200 degrees.
- Heat 2 tablespoons of olive oil in an ovenproof frying pan over medium heat.
- Sauté the onion, red pepper and 1 crore of salt for a few minutes.
- Add garlic, tomato puree, cumin, paprika powder and harissa. Fry for 1-2 minutes.
- Add grated tomato and coriander leaves. Stir and let it boil for about 5 minutes.
- Turn off the flame and add salt and pepper.
- Make four small holes and break the egg. Season the eggs with a little salt and pepper.
- Carefully put the frying pan in the oven and cook for about 5-10 minutes.
- After 5 minutes, check whether the eggs are done or not. Shake the frying pan lightly – if the yolk is slightly browned in the middle, they are ready.
- Remove the pot from the oven and serve immediately. Preferably with fresh pita bread or other good bread.
Depending on how you like your eggs, the time in the oven may vary. I recommend checking the eggs by shaking the pan lightly after about 5 minutes.
Remove the frying pan when the eggs have reached your desired consistency. If you want a slightly harder yolk, store them a little longer.
Also note that the eggs will continue to cook even after you remove the frying pan.
Mer om shakshuka
Where the dish comes from is a bit unclear. In any case, it is believed to come from the Ottoman Empire, where there was a similar dish called “saksuka”. Saksuka was made from vegetables cooked with minced meat or liver.
More modern versions of shakshuka include vegetables such as tomatoes, peppers and bell peppers, as well as eggs and various spices.
Spices such as coriander, paprika, cumin and red chili are added to some dishes. Harissa is also a popular ingredient in traditional shakshuka.
Shakshuka is popular in Libyan, Tunisian and Israeli cuisine, among others. It is a dish very similar to Turkish menamen and Spanish huevos a la flamenca.
How to serve Shakshuka?
Serve the shakshuka with pita bread to dip in the sauce. If you don’t have pita bread at home, you can use any other bread of your choice.
I didn’t have pita bread, so I fried a few slices of country bread in butter. it was awesome!
Can you make a light shakshuka?
If you don’t like strong food, you can reduce the amount of harissa in the recipe. The same goes for very strong food, so you can add a little extra to it.
Have you tried my recipe? Please leave a comment!