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Shakshuka

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Gayatri (@rene121)
Middle EasternBreakfastLunchDinnerMain CourseBrunchVegetarianGluten-FreeNut-Free

Shakshuka is said to have originated in Tunisia, and this recipe is popular in many parts of North Africa and the Middle East. Shakshuka is a simple dish made of eggs in a delicious tomato and onion sauce. It's so satisfying and can be served as a breakfast, lunch, or...

Shakshuka recipe
Prep Time
10min
Cook Time
20min
Total Time
30min

Ingredients

2 Servings
(1 serving = 1 portion)
  • Or 3 Egg
    Or 3 Egg
    2
  • big Onion
    big Onion
    1
  • medium Tomato
    medium Tomato
    2
  • Green chilli
    Green chilli
    2
  • Ginger garlic paste
    Ginger garlic paste
    1tbsp
  • Cumin seeds
    Cumin seeds
    1/2tsp
  • Chilli powder
    Chilli powder
    1 1/2tsp
  • Coriander powder
    Coriander powder
    1tsp
  • Turmeric powder
    Turmeric powder
    1/4tsp
  • Salt to taste
    Salt to taste
  • Pepper powder
    Pepper powder
    1/2tsp
  • Ghee
    Ghee
    2tsp
  • Coriander leaves
    Coriander leaves
    2tbsp

How to make Shakshuka

  1. Step 1

    Heat a pan and add ghee. When it becomes hot, add cumin seeds.

  2. Step 2

    Add chopped onion and sauté until it turns light brown.

    Step 1.1: Add chopped onion and sauté until it turns light brown
  3. Step 3

    Add chopped green chilli and ginger garlic paste. Sauté until the raw taste of garlic is gone.

  4. Step 4

    Add chopped tomatoes and sauté for 2-3 minutes.

    Step 1.1: Add chopped tomatoes and sauté for 2-3 minutes
  5. Step 5

    Add chilli powder, turmeric powder, salt, and coriander powder. Mix well.

    Step 1.1: Add chilli powder, turmeric powder, salt, and coriander powder
  6. Step 6

    Add 40 mL of water and sauté until the tomatoes are cooked well and become mushy.

    Step 1.1: Add 40 mL of water and sauté until the tomatoes are cooked well and become mushy
    Step 1.2: Add 40 mL of water and sauté until the tomatoes are cooked well and become mushy
  7. Step 7

    Use a large spoon to make wells in the sauce and crack open the eggs into each well.

    Step 1.1: Use a large spoon to make wells in the sauce and crack open the eggs into each well
  8. Step 8

    Sprinkle pepper powder over the eggs.

  9. Step 9

    Close the lid and cook the eggs for 5 minutes, or until they are done to your liking.

  10. Step 10

    Open the lid, sprinkle chopped coriander leaves, and turn off the flame.

Nutrition (per serving)

Calories

43.1kcal (2.15%)

Protein

0.5g (0.9%)

Carbs

1.4g (0.53%)

Sugars

0.1g (0.2%)

Healthy Fat

1.7g

Unhealthy Fat

2.8g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. For a spicier version, you can add more green chillies or increase the chilli powder.

  2. Ensure the tomatoes are cooked thoroughly to achieve a rich and flavorful sauce.

  3. You can serve shakshuka with bread, pita, or rice for a complete meal.

FAQS

  1. Can I use other types of oil instead of ghee?

    Yes, you can use olive oil, vegetable oil, or butter as a substitute for ghee.

  2. Can I add other vegetables to shakshuka?

    Yes, you can add bell peppers, spinach, or zucchini for added flavor and nutrition.

  3. How do I know when the eggs are cooked?

    The eggs are cooked when the whites are set, and the yolks are done to your preference. You can cook them longer for firmer yolks.

  4. Can I make shakshuka ahead of time?

    You can prepare the tomato sauce ahead of time, but it's best to cook the eggs fresh when serving.

  5. Is shakshuka gluten-free?

    Yes, shakshuka is naturally gluten-free. Just ensure any bread served alongside is also gluten-free if needed.

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rene121's profile picture

Gayatri

(@rene121)

Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. ...

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