Shakshuka (Eggs in Tomato sauce), a delectable dish from North Africa and the Middle East, consists of poached eggs nestled in a rich, flavorful tomato sauce with a perfect blend of herbs and spices. The aroma of simmering tomatoes, onions, and peppers infuses the air as this enticing dish comes together. It’s no wonder it has become my go-to brunch recipe, particularly when entertaining guests with its combination of simplicity and irresistible flavors. The sizzle of the Shakshuka (Eggs in Tomato sauce), the sight of perfectly poached eggs, and the satisfying aroma make it a delightful experience for the cook and the lucky diners.
What goes into shakshuka
Tomato Sauce
To make this creamy and packed with flavor tomato sauce for Shakshuka (Eggs in Tomato sauce). You need diced onions, fresh tomatoes, and a bunch of common spices. I like this dish because you can always adjust it to your liking. I like to keep my recipes simple and only use a couple of basic ingredients which are the following
Onion
Peel and finally dice one medium size onion. I like white or yellow onion for cooking but you can use red onion as well. Saute onions with a little bit of butter and olive oil, once translucent onions are ready.
Tomatoes
My choice of tomato for this Shakshuka (Eggs in Tomato sauce) recipe is mostly fresh tomatoes but you can also use canned tomatoes. In addition to the fresh tomatoes, I also have added tomato paste. Tomato paste is not the crucial ingredient you can make it with or without tomato paste as well.
Spices
As I mentioned before feel free to adjust this recipe to your liking, I kept it simple with only salt, black pepper, garlic powder, and chili flakes. Sometimes I also use fresh garlic instead of powdered garlic.
Eggs
I used four large eggs, once the sauce is ready, lower the heat and with the help of a spatula make a little well in the sauce and crack an egg at a time. Then cover it and let it simmer until the eggs are cooked to your liking.
How to serve Shakshuka
Shakshuka (Eggs in Tomato sauce) is a versatile dish that can be accompanied by a variety of breads, allowing you to explore different flavors and textures. Whether you prefer the simplicity of regular breakfast bread, the comforting aroma of freshly baked artisanal loaves, or the warmth of homemade naan, the options are endless. Additionally, consider introducing a personal touch to your meal by experimenting with different types of bread from various cultures and traditions. From fluffy pita to crispy baguette, each type of bread can create a unique dining experience when paired with the Shakshuka (Eggs in Tomato sauce). Embracing diversity, I often enjoy serving shakshuka with flaky paratha, adding an extra layer of indulgence to this already delightful dish. The buttery, soft texture of paratha complements the vibrant, savory flavors of the shakshuka, resulting in a truly satisfying culinary combination.
Shakshuka (Eggs in Tomato sauce)
Ingredients
- 4 eggs
Ingredients for tomato sauce
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium onion diced
- 3 medium tomatoes
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp chili flakes or to taste
- 1 spring onion
Instructions
- Peel and dice onion. Also, chop tomatoes.
- In a pan over medium heat, melt butter with olive oil.
- Now add diced onion and saute until translucent. About 5-6 minutes.
- Add chopped tomatoes and the rest of the spices. Mix it well. Cover and cook over low heat until it becomes a sauce. It will take anywhere between 10-15 minutes.
- Move the sauce on the side with the help of a spatula to create a little well and crack an egg in it. Do the same for the rest of the eggs.
- Cover and cook over medium heat for another 5 minutes.
- Garnish with green onions and enjoy.