Eats by Keeks

Shakshuka

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This Shakshuka is a quick and healthy breakfast or brunch! Made with simmering tomatoes, onions, garlic, spices and poached eggs, topped with feta and parsley. It’s filling, easy to make, and done all in one pan.

WHAT IS SHAKSHUKA?

Shakshuka is a North African and Middle Eastern dish. Shakshuka literally means “a mixture” and it is traditionally composed of poached eggs in a sauce made of tomatoes, onions, garlic, and seasoned with spices such as cumin and paprika.

It’s made of simple, healthy ingredients and is super versatile. It can be vegetarian or add in chicken sausage like this recipe. It’s great anytime of day as it can be served for breakfast, lunch or dinner.

It’s often served with a crusty bread or even toasted pita to dip into the sauce and eggs.

TIPS FOR MAKING YOUR SHAKSHUKA

  • Prep first:
    • Because the cooking for this dish is super fast, it’s best to prep all your ingredients before you start cooking. This way, once your pan is on the heat, you just have to pour and mix in your ingredients.
  • Cooking the eggs:
    • The tricky part of this dish is getting your egg cooked correctly. Since the egg will cook in the residual heat, you don’t want to over cook them before taking them off the heat.
    • Instead look for the egg whites to be opaque and the yolk to have risen some. If you like your eggs more runny, they will be done sooner. If you like a more firm yolk, cook for longer time.

Shakshuka

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings: 3 people
Course: Breakfast
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • ½ small yellow onion, diced
  • 2 garlic cloves, minced or grated
  • 1 red bell pepper, diced
  • ½ tsp cumin
  • ½ tsp paprika
  • 1 tsp chilli powder
  • 1 tbsp tomato paste
  • 3 chicken sausage, I used tomato basil flavor
  • 1 (28ounce) can diced tomatoes
  • 4-6 eggs
  • 3 tbsp crumbled feta
  • parsley, for garnish
  • slices of baguette or toast, for dipping

Method
 

  1. Prep all ingredients before cooking: Dice onion, mince or grate garlic, dice red bell pepper – removing the seeds, cut sausage into half moons, measure out seasonings. Set aside.
  2. In a medium-large skillet, heat olive oil. Once hot add in onion and sauté for 1-2 minutes. Then add in bell pepper. Sauté anther 1-2 minutes.
  3. Add in seasoning and mix until fragrant. Then add in tomato paste and sauté another 1-2 minutes. Mix in sausage.
  4. Pour in tomatoes and mix in until evenly combined. Bring to a simmer, about 2-3 minutes.
  5. Use the back of a spoon to create 4-6 nest for the eggs to be placed in. Crack eggs into nest and cover pan to cook for 7-10 minutes or until desired readiness.
  6. In the meantime, toast some bread and chop up cilantro, set aside.
  7. Once eggs are done, sprinkle on feta and parsley. Serve with toast on the side.