اَعُوْذُ بِاللهِ مِنَ الشَّيْطَانِ الرَّجِيْمِ
بِسْمِ اللهِ الرَّحْمن الرَّحِيْمِ
Assalaamu alaikum wa rahmatullahi wa barakaathu everyone!
Egg shakshuka was something I hadn’t even heard of up until about a year ago when I had it at my uncle and aunties house, and it tasted delicious. Now me (and my sister as well) HATE cereal, so we always look for different ways to avoid having to eat cereal in the morning. This egg breakfast recipe was the perfect substitute for cereal as it is traditionally made at breakfast time anyway.
Although it very popular in the Middle East it is thought that its actual origin is somewhere in North Africa. Regardless I love this dish. Eggs are one of my favourite dishes and I literally love it all recipes (kind of like potatoes). If you haven’t heard of this trust me when I say you have to try it. Especially if you are a fan of eggs.
I always try to keep my recipes as authentic as possible, so I had to do a lot of research. I asked a few of my Arab friends and checked online and this recipe is as close to traditional as possible. I made it a few times for my family, and they all loved it. Even the times when I kind of messed it up. One time I added in 6 eggs and because my pan was too small the eggs kind of ended up looking very deformed. It still tasted delicious though!
One tip that I have that I don’t show in the video is that it is good to bake in the oven for a few minutes to ensure the eggs are cooked. I find that covering with a lid doesn’t always cook the eggs and sometimes the egg whites don’t end up cooking and that’s not good obviously.
Serve this egg shakshuka immediately with a slice of buttered toast!
Egg shakshuka, sometimes spelt as shakshouka, is a popular Middle Eastern breakfast recipe that is thought to have originated from North Africa. This healthy shakshuka recipe is made with eggs that are gently poached and simmered in a spicy tomato sauce. A one-skillet dish that can be served in its pan is made with everyday ingredients that you are sure to have. This egg breakfast recipe is perfect for those cold Winter mornings to warm you up. Garnish this delicious egg shakshuka recipe then serve this rich and saucy egg breakfast with a slice of thick buttered toast.
- 1 tbsp. Olive Oil
- 1 Onion/Pyaz (finely diced)
- 1 Red Bell Pepper/Shimla Mirch (finely diced)
- 2 Garlic Cloves/Garlic Cloves (finely chopped)
- 400g Canned Tomatoes
- 1 tbsp. Tomato Purée
- 1 tsp. Salt/Namak
- ½ tsp. Black Pepper/Kali Mirch Powder
- ½ tsp. Cumin Powder/Jeera Powder
- ½ tsp. Paprika
- ½ tsp. Cayenne Powder
- 4 Eggs/Anday
- In a skillet heat up the olive oil on medium heat
- Add the finely diced onion and cook for 3-4 minutes until softened
- Add the diced red bell pepper and the finely chopped garlic cloves and cook for another 5 minutes
- Add the tomato purée and cook for another 1-2 minutes
- Add the canned tomatoes
- Allow the mixture to come to a gentle simmer
- Cover and cook for 5 minutes on medium heat
- Add the tomato puree, cumin powder, paprika, salt, pepper and cayenne powder
- Mix and allow the spices to cook for 6-8 minutes
- Create 4 pockets in the mixture
- Reduce to low heat and crack one egg into a separate bowl and add into a pocket
- Repeat with the remaining eggs
- Cover with lid and cook for 6-8 minutes
- Your egg shakshuka is ready!