Shakshuka for Beginners: Easy & Authentic Recipes for Every Meal

Introduction

Nestled in the heart of Middle Eastern and North African cuisine, Shakshuka is a dish as vibrant and diverse as the regions from which it hails. This beloved meal, consisting of poached eggs in a simmering tomato and pepper sauce, spiced with cumin, paprika, and chili, has transcended its origins to become a global breakfast and brunch sensation. Its simplicity, combined with the depth of flavor, makes Shakshuka a comforting dish, inviting experimentation and adaptation.

Shakshuka Ingredients: A Detailed Look

It’s a savory meal made by poaching eggs in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika, and cayenne pepper. This dish can be enjoyed for breakfast, lunch, or dinner, and is often garnished with fresh herbs like cilantro or parsley. Here’s a detailed look at the essential ingredients and key spices that give shakshuka its authentic flavor.

The Essential Ingredients

• Tomatoes: The base of the sauce. Use ripe, juicy tomatoes for the best flavor, or canned tomatoes for convenience.
• Eggs: The star of the dish. The eggs are gently poached in the tomato sauce.
• Olive Oil: Used for sautéing the vegetables, adding richness to the dish.
• Bell Peppers: Adds sweetness and texture. Red peppers are preferred for their sweetness, but green or yellow peppers can also be used.
• Onion and Garlic: For foundational flavors. They are sautéed until soft and fragrant.
• Salt and Pepper: Basic seasonings to enhance all the flavors.

Spicing Up Shakshuka: Key Spices for Authentic Flavor

• Cumin: Adds warmth and earthiness, a must-have spice for authentic shakshuka.
• Paprika: Provides color and sweetness. Smoked paprika can add a nice depth of flavor.
• Cayenne Pepper: For a spicy kick. Adjust according to your heat preference.
• Chili Flakes: Optional, for those who like their shakshuka extra spicy.
• Turmeric: Not traditional, but some recipes include it for color and its health benefits.
• Fresh Herbs: Cilantro or parsley is sprinkled on top before serving for a burst of freshness.

Optional Ingredients

• Cheese: Feta or goat cheese can be crumbled on top for a creamy addition.
• Chorizo or Sausage: For a meaty version, add chorizo or sausage to the sauce before adding the eggs.
• Zucchini or Spinach: For a greener version, add these vegetables into the sauce for extra nutrition and flavor.

Diving into Shakshuka Recipes

Classic Shakshuka Recipe: The Foundation

Ingredients:

• 1 large onion, finely chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, minced
• 6 ripe tomatoes, chopped or 1 can (28 oz) of whole tomatoes
• 6 large eggs
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika (sweet or smoked)
• 1/4 tsp cayenne pepper (adjust to taste)
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, sautéing until soft.
2. Add garlic, cumin, paprika, and cayenne pepper, cooking for another minute until fragrant.
3. Stir in tomatoes and season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens.
4. Make wells in the sauce and crack an egg into each. Cover and cook until the eggs are set to your liking.
5. Garnish with fresh parsley or cilantro. Serve with crusty bread.

Jamie Oliver’s Shakshuka Recipe: A Celebrity Twist

Jamie Oliver adds a unique twist to the traditional shakshuka by incorporating chorizo and fresh herbs, offering a meaty flavor and a burst of freshness.

Ingredients:

• All the ingredients from the classic recipe
• 100g chorizo, sliced
• A handful of fresh basil leaves
• Feta cheese (optional)

Instructions:

1. Follow the classic recipe steps but add sliced chorizo with the onions and bell pepper, cooking until it’s slightly crispy.
2. Proceed with the recipe, adding half of the fresh basil to the tomato sauce before adding the eggs.
3. Once the eggs are cooked, crumble feta cheese over the top and garnish with the remaining basil leaves.

Easy Shakshuka Recipe for Beginners: Simplifying the Process

This version simplifies the process by using fewer ingredients and steps, making it accessible for beginners.

Ingredients:

• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) of diced tomatoes
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and bell pepper, cooking until softened.
2. Add garlic and paprika, stirring until fragrant.
3. Pour in the diced tomatoes with their juice, season with salt and pepper, and let the sauce simmer for about 10 minutes.
4. Make wells in the sauce, crack an egg into each, and cover the skillet. Cook until the eggs are set.
5. Garnish with fresh parsley or cilantro and serve.

Balancing Taste and Health: Shakshuka Calories

• Eggs: One large egg has about 70 calories. Eggs are a great source of high-quality protein and contain essential nutrients.
• Tomatoes: Tomatoes are very low in calories; one medium-sized tomato has about 22 calories. They are also a good source of vitamins C and K, potassium, and folate.
• Bell Peppers: Bell peppers are low in calories; one medium-sized bell pepper has about 25 calories. They add sweetness to the dish and are rich in vitamins A and C.
• Onions: Onions have about 40 calories per 100 grams. They provide flavor and are a good source of vitamin C and fiber.
• Olive Oil: Olive oil is high in calories, with about 120 calories per tablespoon, but it’s also a healthy fat that’s good for heart health.
• Spices: Spices like cumin, paprika, and cayenne pepper have minimal calories but contribute significantly to the dish’s flavor profile without adding any fat or sugar.

Estimated Calorie Content for a Serving of Shakshuka:

Assuming a shakshuka recipe serves 4 and includes 6 eggs, 1 can of tomatoes, 1 large bell pepper, 1 onion, and 2 tablespoons of olive oil, the total calorie count for the entire dish would be approximately:

• Eggs: 6 x 70 = 420 calories
• Canned tomatoes: ~100 calories (for a 400g can)
• Bell pepper: ~25 calories
• Onion: ~40 calories (for 100g)
• Olive oil: 2 x 120 = 240 calories
• Total for dish: ~825 calories

Divided by 4 servings, each serving would be just over 200 calories. This estimate does not account for any bread or additional sides you might serve with shakshuka.

Exploring Shakshuka Variations

Vegetarian Shakshuka Recipe: A Smitten Kitchen Favorite

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1 can (28 ounces) whole plum tomatoes
• 6 large eggs
• Salt and pepper, to taste
• Feta cheese, crumbled (optional)
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and bell pepper, cooking until softened.
2. Add garlic, cumin, paprika, and cayenne, stirring until fragrant.
3. Pour in tomatoes, breaking them up with a spoon. Season with salt and pepper, and simmer until the sauce has thickened.
4. Make wells in the sauce, crack an egg into each, and season with a little more salt and pepper. Cover and cook until the eggs are set to your liking.
5. Garnish with crumbled feta and fresh herbs. Serve with crusty bread.

Shakshuka with Meat: Diverse Proteins

Adding meat to shakshuka introduces a new layer of flavor and texture. You can use ground meat (beef, lamb, or turkey), chorizo, or even sliced sausages. Cook the meat with the onions and peppers before adding the tomatoes to ensure it’s fully cooked and flavors meld with the sauce.

Lamb Shakshuka: A Rich Delight

Ingredients:

• Follow the vegetarian recipe, adding:
• 1/2 pound ground lamb
• 1 teaspoon ground coriander

Instructions:

1. After sautéing the onions and peppers, add the ground lamb and coriander, cooking until the lamb is browned.
2. Proceed with the original recipe, adding the tomatoes and following the remaining steps.

Chicken Shakshuka: A Poultry Variation

Ingredients:

• Follow the vegetarian recipe, adding:
• 1/2 pound chicken breast or thighs, diced

Instructions:

1. Cook the diced chicken in the skillet before adding onions and peppers, ensuring it’s fully cooked.
2. Remove the chicken, then sauté the vegetables in the same skillet. Add the chicken back in when adding the tomatoes.

Single-Serving Shakshuka: Recipe for One

Ingredients:

• 1/2 tablespoon olive oil
• 1/4 onion, diced
• 1/4 bell pepper, sliced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1 can (14 ounces) diced tomatoes or half a can of whole plum tomatoes
• 2 large eggs
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a small skillet. Add onion and bell pepper, cooking until softened.
2. Add garlic, cumin, and paprika, cooking until fragrant.
3. Add tomatoes, season with salt and pepper, and simmer until the sauce thickens.
4. Make wells in the sauce, crack the eggs into each, and cover to cook until the eggs are set.
5. Garnish with fresh herbs and serve directly from the skillet.

Excellent pairings for Shakshuka

• Grimace Shake: A whimsical beverage adventure that combines vanilla ice cream, milk, mixed berries, grape jelly, whipped cream, and purple sprinkles or edible glitter to create a rich, purple-colored shake. This fun and imaginative drink, inspired by the McDonald’s character Grimace, would add a sweet and playful contrast to the savory and spicy flavors of shakshuka. Perfect for a brunch setting or a unique dessert option.
• Lasagna Soup: A comforting and hearty meal that marries the essence of traditional lasagna with the simplicity of soup. Featuring lasagna noodles, ground meat, tomato-based broth, and a blend of cheeses, this dish complements shakshuka by offering a different texture and flavor profile. The rich and meaty soup pairs well with the egg-based shakshuka, making for a satisfying and warming meal.
• Garlic Pita Bread and Creamy Grits: As suggested by Pantry & Larder, garlic pita bread is a classic pairing for shakshuka, perfect for scooping up the sauce and runny egg yolks. Creamy grits offer a comforting and hearty side that complements the savory and spicy notes of shakshuka. 

FAQs 

What country is shakshuka from?

Shakshuka is believed to have originated in North Africa, with Tunisia often cited as its birthplace. However, it has become a staple dish across many countries in the Middle East, each adding its unique twist to the recipe.

Is shakshuka Israeli or African?

Shakshuka has roots in North African cuisine but has been widely adopted and adapted by Israeli culture. It exemplifies the blending of culinary traditions, making it both Israeli and African in heritage.

What does shakshuka taste like?

Shakshuka is a harmonious blend of tangy tomatoes, sweet onions, and bell peppers, with a rich depth from the spices like cumin, paprika, and chili. The poached eggs add a creamy texture, making it a comforting and savory dish with a slight kick of heat.

Is shakshuka the same as Turkish eggs?

While both shakshuka and Turkish eggs (Çılbır) feature eggs as the main ingredient, they are distinct dishes. Shakshuka involves eggs poached in a spicy tomato and pepper sauce, whereas Turkish eggs are poached and served with yogurt and spiced butter. The main difference lies in the base in which the eggs are cooked.

Conclusion

Shakshuka is more than just a dish; it’s a culinary journey that spans continents and cultures. Its simplicity, combined with the depth of flavor, has earned it a place at tables around the world, from its North African origins to the bustling cafes of Tel Aviv and beyond. Whether enjoyed in its classic form or through one of the many variations, Shakshuka remains a testament to the power of food to bring people together, to innovate, and to comfort. In every simmering pan of Shakshuka, there lies a story of tradition, of journeys taken, and of meals shared. And in this global age, Shakshuka stands as a delicious reminder of our shared humanity and the universal language of good food.