Shakshuka

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Shakshuka is a wonderful egg dish that you can make as a lazy day brunch or quick dinner. It is really a one-pot wonder and can quickly become your family’s favorite!

This wonderful recipe has its origins in the Ottoman empire from where it traveled to the Middle East. Today it is a part of local cuisines of Yemen, Israel as well as my family!

As I mentioned it is an egg-based dish and thus, for me, it is a wonderful way of getting my children to eat eggs without having to go through a war.

Here’s what you need:

• 1 cup of diced onions
• 1 cup of diced capsicum
• 600 ml of tomato paste or puree
• 6 to 8 Eggs
• 2 tbsp of Olive oil
• Seasonings (as per taste): Salt, Black pepper, Red chili powder, Cumin powder
• Optional: Garam Masala

How to make it:

• Heat some olive oil in a pan and sauté some onions and capsicums in it.

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• Add in the salt and other seasonings as per your taste.

• Now add in the tomato puree and cover the pan. Let it cook for 8 to 10 minutes or till you feel that most of the water has cooked out and you are left with a thick, tangy gravy.

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• Now make slots in between the sauce in the pan and add whole eggs, one at a time in these slots, as you can see in the pictures here.

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• Cover and cook on low heat till the eggs are done.

• Serve your Shakshuka hot with your favourite bread, dinner rolls, rotis or paranthas.

I hope you love this traditional shakshuka recipe as much as me and my family does and it turns out great for you! If you liked the recipe and did try making it, let me know in the comments section how it turned out for you. Also, if you have any doubts don’t hesitate to leave them below, I would love to clarify them for you. Till next time, keep cooking!