Shakshuka is a vegetarian North African dish composed mainly of peppers, tomatoes and eggs. I love making this for Sunday brunch and serving it amongst a selection of cheeses and breads. As a boy, I remember loving the aroma spreading throughout the house whenever my mother would make Shakshuka but it was something I didn’t quite enjoy eating as a child. The flavours are bold, distinct, peppery and zesty, and there are many textures. In turn my son (who is 4) is not a big fan either!

As an adult though, I must say this has become one of my favourite flavours, what’s better that a peppery tomato stew?

Shakshuka is basically a simple tomato and pepper stew with eggs poached on top.

Ingredients:

Tomatoes (any kind)- 1/2 cup
Sweet peppers - 1/2 cup
1 Medium onion
1 Can of chopped tomatoes
2-3 Cloves of garlic (optional)
1-2 Spring onions
4-6 eggs (depending on how many people your feeding)
Olive oil - 1 tablespoon
3 Teaspoons of salt
6-7 Black peppercorns (or some ground pepper)
1.5 Tablespoons of Paprika (sweet or spicy)
Green Dry herbs (oregano, basil, or thyme do best, but really it’s up to your flavor choice)
1 Loaf of crusty bread of your choice (optional)

Method:

Make sure you choose a pan that has a lid. Chop the onion (and garlic) into small pieces and place into the preheated sauce pan on med-high heat and let brown a bit.

While onion and garlic are browning chop up the tomatoes and peppers into small pieces as well.

Satuee the onion, garlic, tomatoes and peppers with the paprika and olive oil

Add olive oil into the pan with salt and paprika and stir well with the onion, then add the tomatoes and peppers, stir and cover. Let the veggies reduce in size and brown a bit about 3-4 min on med-high heat.

Remove lid and add the can of chopped tomatoes, a little bit of water (few tablespoons at most), dry herbs and black pepper, then stir well and replace lid for another 2-3 minutes on med-low heat.

I like to simmer my stew on low heat for a short while, but you may crack the eggs in as soon as you see fit.

Remove lid once again and break the eggs into the top of the mixture and replace the lid. Keep watch and let the eggs cook as you like them done. We tend to like them a bit more well done, but some of my friends like the eggs to be runny.

You can actually please everyone by breaking the eggs into the pan in intervals to make some well done and some runny.

I serve our Shakshuka topped with some green onion and soft goat cheese or Labaneh (a soft cheese made from greek yoghurt), and of course your favorite crusty bread or pita.

Traditionally the dish is served in the pan it was cooked in, directly on the middle of the table with a big ladle for self serving.

You may choose to replace the sweet peppers with green peppers which gives the dish the more distinct peppery flavor it is known for. You may also replace the can of chopped tomatoes for the fresh ones, I just use that as a shortcut. Lastly I love my Shakshuka with a bit of tabasco.

Enjoy!

Is there anything better than Shakshuka for breakfast?