Middle Eastern Shakshouka
This Middle Eastern Shakshouka is a hearty and flavorful dish perfect for breakfast or brunch. It combines a rich marinara sauce with sautéed vegetables, perfectly poached eggs, and a blend of cheeses, served warm with a bread basket. The recipe is a delightful fusion of textures and flavors, making it...
Ingredients
marinara sauce200g
nos eggs2
feta cheese10g
cooking oil20g
garlic paste20g
chopped mix bell peppers30g
chopped white onion30g
chopped tomato50g- mix bread basket230g
- sakura cress2g
cheddar cheese grated30g
Nutrition (per serving)
Calories
507.3kcal (25.36%)
Protein
15.6g (31.1%)
Carbs
54.1g (19.69%)
Sugars
6.3g (12.7%)
Healthy Fat
15.1g
Unhealthy Fat
7.9g
% Daily Value based on a 2000 calorie diet
How to make Middle Eastern Shakshouka
Preparation of Marinara Sauce
- Step 1
Take a high blade blender, empty peeled tomatoes from the can into the blender jug.
- Step 2
Add chopped white onions and blend completely into a puree. Keep it aside.
- Step 3
Take a large cooking pan and add olive oil.
- Step 4
Add chopped garlic and chopped onion, and sauté until golden.
- Step 5
Add the blended tomato puree to the same pan and mix completely.
- Step 6
Cook for 30-40 minutes until the oil separates from the sauce.
- Step 7
Add salt and crushed black pepper, and check the seasoning.
- Step 8
Once cooled, transfer the sauce into a food storage container and refrigerate. Shelf life: 3 days.
Preparation of Shakshouka
- Step 1
Take a non-stick pan, add cooking oil, and heat it.
- Step 2
Add chopped white onions and sauté.
- Step 3
Add garlic paste and cook.
- Step 4
Add cooked bell peppers and chopped tomato, and let it cook.
- Step 5
Add marinara sauce and let it simmer.
- Step 6
Adjust the seasoning.
- Step 7
Transfer the sauce into an iron skillet and make two holes.
- Step 8
Carefully break two eggs into the holes.
- Step 9
Garnish with cheddar cheese and bake under a salamander until done.
- Step 10
Garnish with feta cheese and sakura cress.
- Step 11
Serve warm with a bread basket.
Nutrition (per serving)
Nutrition (per serving)
Calories
507.3kcal (25.36%)
Protein
15.6g (31.1%)
Carbs
54.1g (19.69%)
Sugars
6.3g (12.7%)
Healthy Fat
15.1g
Unhealthy Fat
7.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the marinara sauce is well-cooked and the oil separates for the best flavor.
Use fresh eggs for better texture and taste.
If you don't have a salamander, you can bake the skillet in a preheated oven at 375°F (190°C) until the eggs are set.
Serve immediately to enjoy the dish warm and fresh.
Feel free to add a pinch of chili flakes for a spicy kick.
FAQS
Can I use store-bought marinara sauce?
Yes, you can use store-bought marinara sauce to save time. However, homemade sauce adds a richer flavor.
What can I use instead of a salamander?
If you don't have a salamander, you can bake the skillet in a preheated oven at 375°F (190°C) until the eggs are set.
Can I make this dish vegetarian?
This dish is already vegetarian. Just ensure the marinara sauce does not contain any meat-based ingredients.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet before serving.
Can I add other vegetables?
Yes, you can add vegetables like zucchini, spinach, or mushrooms to enhance the dish.
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Tarun Panjwani
(@cheftarun)
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity." Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not...
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