The Middle Eastern egg dish “Shakshuka” is a popular breakfast with the perfect ingredients for a bright start of the day! Eggs, tomato sauce and several spices are cooked at the stovetop to a “mixture”, like the Arabic meaning of the word Shakshuka translates. I enjoyed this wonderful vegetarian meal a couple of days ago in a café, which inspired me to make my breakfast eggs Israeli-style today and surely not the last time.
- 4 eggs
- Canned tomatoes (1-2 cans)
- 1 tbsp tomato paste
- 1 garlic clove
- 1 onion
- 1 red chili pepper
- Olive oil
- Salt & Pepper
- 1 tsp. Ground cumin
- Pinch of sugar
- Pinch of cinnamon
- 1 tsp. Ground paprika and espelette (optional)
- Flat leaf parsley or coriander
Middle Eastern Breakfast
Note: The word Shakshuka is derived from Arabic meaning “mixture”.
- Start by heating some olive oil in a medium-size pan.
- Sauté the onions & garlic until golden-brown, add the chopped chili pepper and the spices: Ground cumin, paprika and a pinch of cinnamon.
- Add the canned tomatoes into the pan and stir in the tomato paste. Season with salt, pepper and a pinch of sugar. Let the tomato sauce cook for about 20 minutes.
- Form 4 woles in the sauce an add the eggs, one into each whole. Use the stalk of a cooking spoon to stir the egg white into the sauce in circles.
- Cover the pan with a lid, reduce the heat and let it simmer for another 5-10 minutes. (You can also move the pan in the oven to finish)
- Add more seasonings if needed and sprinkle some fresh parsley (or coriander) before serving.
Shakshuka is best enjoyed with warm bread that you can dip into the sauce!