Try Cinnamon Sourdough French Toast for another easy and satisfying brunch option! I love a savoury breakfast, and shakshuka is one of my favourites. It’s a simple dish that uses a few basic ingredients and spices to create a surprising amount of flavour. It’s a delicious combination of salt, acid and umami flavours. I really fell in love with this fantastic dish on a recent trip to Tel Aviv, where I ate it almost every day and for any meal. It was always worth returning to because even with a small list of ingredients it was made differently every time I tried it. Some places had it spicier, and others more mild. Some shakshuka sauce was very smokey, others not so much. Endless variation, but always tasty, and one that I’ve brought home to my own breakfast and brunch rotation! I’ve experimented with shakshuka but love the traditional recipe most of all, which is the one I’m offering here. But master this version and there is no limit to the ways you can experiment and make it your own!
What is shakshuka?
Traditional shakshuka recipes come from North Africa and the Mediterranean region. I’ve heard that the original version came from Tunisia, but it has been around so long that many other countries have adopted shakshuka as their own.
The name ‘shakshuka’ originates in a form of Arabic spoken in North Africa. It means mixture, which is wonderfully vague yet somehow perfect for this simple dish!
There are many versions of shakshuka, with and without meat, and with a variety of vegetables and spices. The main ingredients that all recipes have are eggs in a spiced tomato sauce with peppers, onions, garlic, olive oil and spices.
That means that there are a lot of ways to make it, and you can have a lot of fun creating your own variations.
I love shakshuka for breakfast but you can actually make it for any meal of the day. It’s such an easy meal to make, it’s perfect when you want delicious and nutritious food without a lot of effort!
Easy shakshuka recipe
One reason shakshuka is so popular is how easy it is to make. It only takes a couple steps and a little bit of time. To make it, heat up a frying pan or cast iron pan over medium heat and add in some olive oil. When the oil is hot and ready to use, add the garlic and the spice paste of your choice. Harissa is common, but I like to use adjika paste. Add in a can of chopped tomatoes with sliced marinated roasted red peppers, cumin, smoked paprika and a little salt. Cook it all together for 5 minutes and then make a well in the middle of the sauce for the eggs. Crack the eggs into the wells, then turn the heat down to low and let it simmer for 15-20 minutes. You are in control here, so keep an eye on the eggs and take them off the heat when they are done enough for your taste. I prefer runny yolks but your mileage may vary! If you are in a hurry then put a lid on the frying pan after adding the eggs. They will cook faster, but the egg yolks will cloud over so I prefer to leave the pan uncovered.
Serving suggestions
Shakshuka works brilliantly at the centre of a meal at any time of day. It’s served at all meals of the day, sometimes with the salads the Middle East and North Africa are so famous for, such as Israeli Salad with Lemon Garlic Tahini Dressing. My kids love shakshuka with fried or roasted potatoes. For me, a simple cucumber and tomato salad rounds it off perfectly, especially when I am having shakshuka for lunch or dinner. What you will want is a chunk of crusty bread, sourdough bread , pita bread or warm flatbread. Invaluable when soaking up all that tasty sauce!
Storage and leftovers
Shakshuka is best made is relatively small portions, so hopefully you won’t have a whole lot leftover. If you do, keep it in an airtight container for up to 3-4 days. It can be reheated in a frying pan over medium heat or in a microwave.
More hot brunch recipes
Eggs Benedict with Easy Hollandaise Sauce Classic Croque Monsieur Russian Crepes Blini Easy Apple Fritters Puff Pastry Cinnamon Rolls
