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Shakshouka, My Way

18/08/2013

Shakshouka | WanderingSpice.com

Shakshouka, shakshuka, chakchouka. However you spell it, we’re talking about Middle Eastern/North African eggs poached in spicy tomato sauce today, at the request of a fellow Yasmine, a lovely reader who wrote asking for my recipe.

At a recent family gathering, my father-in-law brought over a dozen eggs recently plucked from their chickens (this has become somewhat of a ritual at family get togethers, collecting/exchanging newly harvested produce). Fresh, free range eggs have the fluffy whites and super silky yolks needed for a dish like shakshouka, where the eggs are the hero of the dish.When cooked until just set, the yolks marble into the cumin and chili-flecked tomato sauce when poked with a fork, making quite clear the reason this dish is so revered throughout the Middle East and North Africa.

Farm fresh eggs | WanderingSpice.com

I’ve made this shakshouka to serve one, since I’m the President and only member of the Runny Eggs Fan Club in our home. Double or triple the recipe to serve more people. Or, if served alongside juice or coffee, plus some fresh fruit or yogurt, two people could easily share this serving for one. Don’t forget fresh Arabic bread – a must for scooping up the spicy sauce.

No need to invest in chickens of your own. Most supermarkets sell free range, organic eggs at reasonable prices. Or, pick some up from your local farmers market.

Shakshouka | WanderingSpice.com

Shakshouka, My Way

Prep Time: 5 minutes

Cook Time: 25 minutes

Serving Size: Serves one

Provisions

  • 1 tbsp light olive oil
  • 1 tsp cumin seeds
  • 1/2 tsp chili flakes
  • 1/4 small onion, finely diced
  • 1/4 red bell pepper, diced
  • 1 clove garlic, thinly sliced or minced
  • 1 cup good-quality tinned tomatoes
  • 2 free range eggs
  • Feta cheese, fresh parsley and fresh black pepper, to garnish
  • Arabic bread, for scooping

Method

Heat the oil in a small frying pan over medium heat. Add the cumin seeds and fry one minute or until fragrant.

Add the onion and continue frying 4-5 minutes, until they start to soften.

Add the bell pepper and garlic and fry an additional 2 minutes.

Reduce heat to medium-low. Stir in the tomatoes, then let simmer over medium-low for 10 minutes, or until it starts to thicken. Add salt to taste.

Use a spoon to make two little "holes" in the tomato sauce, and crack the eggs into the holes.

Cover the frying pan, reduce heat to low, and cook 4-5 minutes or until the eggs are just set (the yolks should be runny, but add 1-2 minutes of cooking time if you prefer firm yolks).

Remove from heat and serve immediately, topped with as much crumbled feta, parsley and fresh black pepper as you please, plus Arabic bread, for sopping up the sauce.

Notes

This recipe can be easily doubled, or tripled, to feed as many people as necessary. The serving for one is a hearty breakfast that, if served alongside juice or coffee, plus plenty of Arabic bread, could easily serve two for a lighter meal.

http://www.wanderingspice.com/2013/08/18/shakshouka-my-way/

Audio pairing: Groove Armada, “At The River”

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13 Comments

  • Reply Foodcrafters in Israel | FoodCrafters 21/10/2013 at 7:14 pm

    […] which is simply a few eggs cooked in a delicious and spicy tomato and peppers sauce (check this absolutely delicious recipe until we publish our […]

  • Reply Cumin, Chili and Saffron-Marinated Feta | Wandering Spice 17/09/2013 at 9:27 pm

    […] in salads, spread on toast with fresh tomato, tossed with pasta and fresh herbs, sprinkled over shakshouka, and crumbled on a sweet tartine (the chili and saffron in particular are amazing with cherry […]

  • Reply msihua 25/08/2013 at 4:42 pm

    Love love love shashouka.. we were making it heaps at a point as we discovered Ottolenghi’s way of smoking eggplant and incorporating it into this dish! LOVE

  • Reply Ronnie Fein 21/08/2013 at 9:14 pm

    This is one of my very favorite dishes and I make it for dinner on occasion. I also love the runny eggs and wish I could get some right out of the chicken. There is nothing like that!

  • Reply ironchefshellie 21/08/2013 at 9:13 pm

    I love this dish… admittedly I’ve only had it once, but I knew I’d love it. When I have more relaxing weekends I’ll be making it all the time!

  • Reply michiamocandace 21/08/2013 at 9:55 am

    This looks sooo amazing. I simply have to try this.

  • Reply Heidi Apples 20/08/2013 at 3:35 pm

    Excellent! Thanks for sharing your recipe, lovely. I’ll join you in the runny eggs club.
    Heidi xo

    • Reply Scott 26/08/2017 at 6:46 pm

      Hi, I’m interested in joining the Runny Eggs Club.

  • Reply Winston 19/08/2013 at 11:07 pm

    AWESOME! I’ve just bookmarked this recipe to make. The ingredients are so readily accessible and the combo of flavour sounds amazing. And OMG I love those Arabic bread! My colleague is Syrian and she shares them with me too. Only had it for the first time abt a month ago and can see how perfect it is for scooping eggs, winter soups etc. Can’t wait to try this. Will let you know how I go =D

  • Reply Elizabeth@thebackyardlemontree 19/08/2013 at 5:57 pm

    I basically love all variations on baked eggs in sauce. I’m jealous of the fresh produce from your in-laws though.

  • Reply Asha Shivakumar 19/08/2013 at 3:51 pm

    A really yummy looking dish. Fresh eggs sounds good.

  • Reply Tutti Dolci 19/08/2013 at 8:24 am

    I’ve never tried shakshouka but what a tasty sounding dish!

  • Reply Rosa 19/08/2013 at 3:04 am

    A fabulous and healthy dish! That is something I love to cook during the summertime.

    Cheers,

    Rosa

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