About the Recipe
Shakshuka is EVERYTHING! I’m sharing the recipe for this mouthwatering brunch dish because it’s too good not to, If you are eating strictly vegan the good news are that you can easily make this a 100 percent plant based substituting the eggs with avocado, see suggestions at the end of this recipe for the specifics.
I first heard about Shakshuka when I interviewed Yotam Ottolenghi for a food magazine five years ago. Shakshuka was his favourite dish back then and it’s one of the middle eastern dishes that he has helped making popular outside the Middle East. Shakshuka is cooked in homes through out the region and North Africa, many families has developed their own recipes for generations, so there’s no absolute correct way of making it.
I prefer the Shakshuka really slowly cooked and reduced, remember it’s not supposed to be a ragu (unless you want it very liquid) so let it bake in the pan until it’s a firmer consistency as the flavour will be much more powerful like this. Shakshuka uses only a few basic ingredients that we often have at home: eggs, tomatoes, onions and spices. I always use red peppers as its such a good fit with the spices and tomatoes. You can add ingredients and play around it with it once you got the basics down.
If you love this recipe, and want a new spin on shakshuka, try the Golden Shakshuka from my book Bowls of Goodness.
olive oil for frying
2 red or yellow onions, or shallots, chopped
1-2 red bell pepper, cut in strips
a handful of cherry tomatoes, halved (optional)
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika powder
1 handful of fresh herbs like coriander, mint, parsley and basil, chopped
400 g (a regular tin) plum tomatoes
2 garlic cloves, crushed and mixed with a teaspoon salt
1 tablespoon honey, optional
water as needed
2-3 free eggs
1 tablespoon harissa or other hot chili sauce
garlic yougurt sauce (optional)
200 ml yogurt
1 teaspoon honey
I garlic clove, crushed in a little bit of salt
1 teaspoon extra virgin olive oil
optionals for serving:
a handful of freshly herbs, such as coriander and parsley chopped
garlic yogurt sauce
optional 2-3 portions of bread
2 tbsp of fresh herbs, preferably coriander and mint, chopped fine
a handful of feta or goat cheese crumble
a sprinkle zaatar spice mix
Heat up a frying pan to medium high heat. Add a drizzle of oil and fry the onion on medium high heat for 5 minutes, stirring.
Add the bell pepper, coriander, cumin and cherry tomatoes (if opted for that) and fry for another 10 minutes, on low heat, stirring occasionally. Add plum tomatoes, garlic salt, honey, paprika powder, fresh herbs, and harissa if you opted for that, let it all simmer for 10 minutes on low heat. Stir occasionally and add a little water if it starts to burn and dry out.
Mix the ingredients for the yogurt sauce in a bowl and set aside.
Return to the Shakshuka and add 1-2 tablespoons of water, or more if needed. With a spoon, make 2-3 l small shallow deepenings in the sauces surface, and crack an egg in each. Leave the shakshuska for 10 minutes on low heat. The result should be a dried out sauce with eggs done. Remove from heat.
Serve with sprinkled fresh herbs, and zaatar (if you opt for that) and drizzled garlic sauce. Salt to taste. Scoop up the shakshuka with bread. Enjoy!
Make it vegan: Follow the recipe and cooking times, but simply omit the eggs and honey. Serve instead with a sliced avocado half or 2-3 tablespoons of lightly salted tofu scramble for each egg. Use dairy free yogurt and in the sauce, and omit feta cheese or substitute with vegan cheese.
This recipe is gluten free! Use gluten free bread if serving with bread.