Hello, food lovers! I’m Samya, a chef from beautiful Lebanon, and today I’m thrilled to share with you one of my favorite dishes—Shakshuka. This hearty, wholesome dish is a staple across the Mediterranean and Middle Eastern regions, and it’s a perfect example of how simple ingredients can come together to create something extraordinary.
What is Shakshuka?
Shakshuka is a flavorful, one-pan dish made with poached eggs nestled in a rich, spicy tomato and pepper sauce. It’s commonly enjoyed for breakfast or brunch, but it’s versatile enough to be eaten at any time of the day. The dish is vibrant, packed with flavor, and also nutritious, making it a Mediterranean favorite.
Shakshuka´s origin
Shakshuka is a dish with North African and Middle Eastern origins. It is believed to have originated in Tunisia and spread across the region, particularly popular in countries like Morocco, Algeria, Egypt, and Libya. Later, Jewish immigrants from these areas brought the dish to Israel, where it became a staple in Israeli cuisine.
The word Shakshuka means «a mixture» in Arabic, fitting for a dish that consists of poached eggs in a sauce made of tomatoes, peppers, onions, and a blend of spices like cumin and paprika. The simplicity and versatility of the dish have made it popular across various Mediterranean and Middle Eastern countries, each adding their own twist to the recipe.
Shakshuka is enjoyed as a breakfast or brunch dish but can be served at any time of the day. Its appeal lies in its rich flavor, hearty ingredients, and ease of preparation, making it a beloved comfort food across cultures.
Ingredients:
- 3 tablespoons olive oil
- 1 large onion, chopped
- 1 red bell pepper, thinly sliced
- 4 cloves of garlic, minced
- 5-6 ripe tomatoes, chopped (or a 400g can of crushed tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4-6 eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Chili flakes (optional, for heat)
Instructions:
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté for about 5 minutes until soft. Then, add red bell peppers and garlic, cooking for an additional 5-7 minutes.
Prepare the Sauce: Stir in the tomatoes, tomato paste, cumin, paprika, salt, and pepper. Simmer the mixture for 10-15 minutes until the sauce thickens slightly.
Create the Poaching Pockets: Using a spoon, make small wells in the sauce and crack an egg into each well. Cover the skillet and allow the eggs to poach in the sauce for about 5-8 minutes, or until the whites are set but the yolks are still runny.
Garnish and Serve: Once the eggs are cooked to your liking, sprinkle fresh parsley or cilantro on top. Serve your shakshuka hot with crusty bread or warm pita for dipping.
Why I Love Shakshuka:
As a chef from Lebanon, I grew up with dishes that emphasize fresh, bold flavors, and shakshuka is no exception. This dish is not only delicious but also embodies the Mediterranean way of cooking—simple, wholesome ingredients that are healthy and satisfying. The combination of eggs, tomatoes, and spices is both comforting and energizing, perfect for a hearty breakfast or even a quick dinner. Plus, it’s easily customizable; you can add spinach, feta, or even spicy sausage to make it your own.
Shakshuka represents the essence of the Mediterranean diet: balanced, flavorful, and made to be shared with family and friends. It’s a dish that warms both the heart and soul, and I hope you love it as much as I do.
Bon Appétit (Sahtein)!
For more delicious Mediterranean recipes, stay tuned to MedChefy.com for your daily dose of fresh, healthy, and authentic cooking.
