This middle eastern egg dish literally means “all mixed up”. It is mostly composed of tomatoes, eggs and generally eaten with pita. Shakshuka originated in North Africa and was brought over by Algerian and Moroccan Jews emigrating to Israel. This incredibly simple dish is budget friendly, low in calories and very tasty. Its also super hearty and will satisfy even the most ravenous of appetites.
Ingredients For Shakshuka
- 2 pounds of fresh tomatoes, cut peeled and cut into quarters or one 28-ounce can of tomatoes
- 6 garlic cloves, peeled and finely sliced
- 2 teaspoons of salt
- 1 teaspoon of sweet paprika
- 2 teaspoons of tomato paste (if no paste try ketchup)
- 3 tbsp of vegetable oil
- 6 large eggs
- 2 small red chillies (seeds removed if you don’t like you eggs spicy)
Preparation of Shakshuka
Place all ingredients in a small saucepan. Bring to a simmer, cook uncovered, on low heat until sauce thickens. (approximately 30 minutes)
Ladle tomato sauce into a greased frying pan. Bring the sauce to a simmer and break eggs over the tomatoes sauce. Gently break the yolks with a fork. Continue to cook until the eggs whites have cooked (approximately 6-10 minutes)
Once the eggs are set, lay out a trivet and bring frying pan to the table. Spoon out the Shakshuka. Serve with bread.
Additional ingredients such as spinach and feta, feta or sausage may be added to spicen up your Shakshuka meal.