Shakshuka, a beloved dish with roots in North Africa and the Middle East, has become a staple in kitchens worldwide. The word “shakshuka” comes from the Arabic term for “a mixture,” which aptly describes this vibrant and flavourful dish. Traditionally, shakshuka consists of poached eggs nestled in a spicy, hearty tomato sauce with peppers and onions, but its versatility allows for many variations. Shakshuka is an easy-to-make brunch dish that warms the heart and soul, embodying a rich cultural history that spans generations and regions.
The Origins of Shakshuka
While the precise origins of shakshuka are debated, it is widely believed to have originated in North Africa, specifically in Tunisia. The dish likely spread across the Maghreb region, encompassing countries like Morocco, Algeria, and Libya, before making its way to the Middle East. In Israel, shakshuka gained popularity in the mid-20th century, becoming a staple of the local cuisine. Today, shakshuka is celebrated globally for its bold flavours and comforting qualities, making it a favorite among food lovers everywhere.
Steps to Make Shakshuka
- Heat the Olive Oil: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté until they become soft and slightly caramelized, about 5-7 minutes.
- Add the Garlic and Spices: Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until the garlic is fragrant and the spices are well combined with the vegetables.
3. Pour in the Tomatoes: Add the crushed tomatoes to the skillet, stirring to combine them with the vegetables and spices. Season the sauce with salt and pepper to taste. Let the sauce simmer for 10-15 minutes, allowing it to thicken and the flavors to meld together.
4. Create Wells for the Eggs: Use a spoon to make small wells in the sauce, one for each egg. Crack an egg into each well, being careful not to break the yolk. Reduce the heat to low, cover the skillet, and let the eggs poach in the sauce for about 5-8 minutes, or until the egg whites are set but the yolks remain slightly runny.
5. Garnish and Serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle the shakshuka with chopped cilantro or parsley and crumbled feta cheese if desired. Serve immediately, with warm crusty bread or pita on the side for dipping.
Ingredients for Shakshuka
To make a classic shakshuka, you’ll need the following ingredients:
- 2 tablespoons olive oil: For sautéing the vegetables and adding richness to the dish.
- 1 medium onion, finely chopped: Adds a sweet, savory base.
- 1 red bell pepper, finely chopped: Contributes color and a slight sweetness.
- 3 cloves of garlic, minced: For a punch of flavor and aroma.
- 1 teaspoon ground cumin: Provides a warm, earthy spice.
- 1 teaspoon smoked paprika: Adds depth and a smoky flavor.
- 1/4 teaspoon ground cayenne pepper (optional): For a bit of heat.
- 3-4 large fresh tomatoes or one can: The star ingredient, providing the saucy base for the dish.
- Salt and pepper to taste: Essential for seasoning the sauce.
- 4-6 large eggs: The centrepiece of the dish, poached directly in the sauce.
- Fresh coriander or parsley, chopped: For garnish and a burst of freshness.
- Crumbled feta cheese (optional): Adds creaminess and a salty tang.
- Warm crusty bread or pita: Perfect for soaking up the delicious sauce.
Final Thoughts
Shakshuka is a dish that connects us to a rich tapestry of history and tradition. Its simple, yet bold flavours will add a burst of spice to your brunch. Try this recipe at home, and discover why shakshuka has accompanied communities through lands and time.
P.S. Garlic can linger. We don’t recommend eating shakshuka on the way to meet your date. 😉