How to make Easy shakshuka (Arabic: شكشوكة)
A few years ago, nobody really heard of Shakshuka, it became a Middle Eastern breakfast favorite on Instagram as of recently. Me being from the Middle East, I’ve never heard of Shakshuka before so I assume most others haven’t either (or it could just be me). So what is Shakshuka? Simply, it’s an egg dish that simmers in a lot of tomato sauce. You get some pita bread, scoop up some sauce and egg and nom nom nom.
Where is it from originally? Some people say it’s Tunisian or North African and others say it’s Isreali. Also, every North African and Middle Eastern country has it’s own variation of it (I’m exaggerating but you get the idea). Either way, it’s really good. My family is from Yemen and we make our own variation of Shakshuka which consists of more eggs than tomato, sort of the reverse of it. However, I’ve grown fond of the Shakshuka over these past few years.
I’ve tried a few attempts at first making it with negative results until I finally mastered it. Now, I’m serving it up at least once a month for Sunday Brunch. Okay, enough of me talking and more of the recipe below, double ingredients below if your feeding 4.
- 1 & 1/4 Cup tomato sauce (I use Canned/Jar tomato sauce with Basil in it)
- 1/2 of a small onion
- 1/2 cup chick peas
- 2 eggs
- Pinch of black pepper and salt for taste
- 1 tablespoon of Zatar (Optional)
- 1/4 cup of Feta cheese (Optional)
- Pinch of chopped Parsley (Optional)
Heat up a cast iron skillet and 2 tablespoons olive oil. Add onions to the skillet and allow them to soften under medium heat (not caramelized, just until they are soft with a little bit of color). Add Tomato sauce and chick peas allow it to come to a simmer. Add a pinch of black pepper and salt for taste and mix it into the sauce. Crack two eggs into the tomato mixture and cover it with a lid. The heat will cook the egg faster and also cook the top part.
When it’s covered, cook for about 3 minutes. If you do not want to cover the eggs, it will take forever to cook the eggs and then the sauce will start to overcook. Also, some people bake it in the oven but that gives the egg a rubbery like texture. Trust me, cover the lid and cook for 3 minutes. This will give you a soft egg with a little bit of creamy yolk. I don’t like it too yolky so this is perfect.
Take it off the stove and let it cool for a minute or if you’re like me and don’t mind burning your taste buds, jump right in. Don’t forget to add Feta, Zatar, and parsley on top. Parsley just makes it look pretty for Instagram, does not really add to it. But if you got people coming over, the extras make it a show stopper. Give the crowd some pita bread with this and you’re good to go.