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A man needs his rest, so here's a super simple recipe for one of my favorite breakfast dishes. Shakshuka is a vibrant and flavorful dish made with eggs poached in a spiced tomato and pepper sauce. The cumin seeds add a warm, nutty aroma, while the harissa and paprika bring a gentle heat and smokiness. The onions and garlic soften into the sauce, creating a rich base, and the optional cheese and parsley add a...
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Fry the roughly chopped onion until translucent.
Add the cumin seeds and toast until fragrant, about 2 minutes.
Add the chopped tomato, bell pepper, and garlic. Cook until soft, about 10–15 minutes. Add a drop of water if necessary.
Add the canned tomatoes and simmer for an additional 10 minutes.
Stir in the harissa, cumin powder, paprika, and salt. Simmer for an additional 5 minutes.
Make little holes in the sauce and crack the eggs into them. Cover with a lid and simmer for about 5 minutes for runny eggs or 10 minutes for fully cooked eggs.
Top with cheese and fresh parsley, if using.
Serve with your bread of choice.
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If you don't have harissa, you can substitute it with tomato paste and a pinch of chili powder for a similar flavor.
Toast the cumin seeds carefully to avoid burning them, as they can turn bitter.
Add a splash of water if the sauce starts to dry out while cooking.
Can I make this dish ahead of time?
You can prepare the tomato and pepper sauce ahead of time and reheat it when ready to serve. Add the eggs fresh when reheating.
What type of bread pairs well with shakshuka?
Crusty bread, pita, or even naan works great for scooping up the sauce.
Can I make this dish spicier?
Yes, you can add more harissa or a pinch of chili flakes to increase the heat.
Can I use fresh tomatoes instead of canned?
Yes, you can substitute canned tomatoes with fresh ones. Use about 4–5 medium tomatoes, chopped.
How do I know when the eggs are cooked?
The whites should be set, and the yolks can be cooked to your preference—runny or fully set.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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