If you haven’t has Shakshuka, you really are missing out! This deliciously spicy tomato sauce, cradling poached eggs, and served with crusty bread, is the perfect breakfast dish. Or lunch. Or any meal!
Shakshuka
Shakshuka is a dish that has origins in the Mediterranean. Found in the Middle East and parts of North Africa, shakshuka is commonly served for breakfast, although here in the states, you can eat it just about any time you want! We love breakfast for dinner!
It is commonly served with toasty bread or pita. Sounds like the perfect balanced meal to me! Spicy sauce, eggs, and crusty bread!
Spicy Tomato Sauce
A typical shakshuka sauce is made of crushed tomatoes, peppers, onions, and lots of spices like cumin, paprika, and cayenne. Cooked down until you have a concentration of insane flavor, it is the perfect base for a dish, and the perfect sauce for dipping that bread in!
I amped up the flavors in this recipe with a few other ingredients. I start mine with potatoes, because why not?! It adds a lot of volume to the meal, making it really filling! Cook the diced potatoes until tender, and add in diced onions, peppers, and garlic.
I season mine with za’atar as well. Za’atar is a woodsy, citrusy Middle Eastern spice made of oregano, thyme, sumac, marjoram, and toasted sesame seeds. It isn’t the most common spice in the grocery store, but if you can find it, pick it up!
Add in a can of diced or crushed tomatoes (and some fresh ones for good measure). I also add a bit of harissa to the tomato mixture also. Harissa, a blend of hot pepper paste, garlic, and spices, adds a slow burning subtle heat to the dish! Can’t find any, just amp up the cayenne or red pepper flakes.
Allow this all to simmer together and your minutes away from a beautiful dish!
Poached Eggs
The best thing about this meal, aside from the flavor (duh!), is that is a one-pan dish! No need to pull out a frying pan to cook the eggs separate. They cook right in the delicious sauce!
Just use a wooden spoon or spatula to make a few wells in the sauce, one per egg you are using. Carefully crack the eggs in each well, like their own private jacuzzi! Cover the skillet and allow the eggs to cook to your likeness, simmering in spicy tomato sauce on the bottom, and steaming gently on the top. Like a water poached egg, but soooo much tastier.
Top the hot skillet with fresh parsley and even some crumbled feta. Toast up some sliced baguette pieces or some pita and serve! Scoop up that delicious sauce and runny egg yolks with the bread and start (or end) your day on the right not!
Other Savory Breakfast Dishes
Shakshuka with Potatoes
Ingredients
- 1 tbsp olive oil
- 1 large russet potato diced into small cubes
- 1 medium onion
- 1 red bell pepper
- 1 tbsp minced garlic
- ½ tbsp cumin
- ½ tbsp smoked paprika
- 1½ tsp cayenne sub red pepper flakes
- 2 tsp zatar optional
- 1 28 oz can of diced tomatoes
- ⅓ cup fresh tomato chopped
- 2 tbsp harissa (or to taste) optional
- salt and pepper to taste
- 6 large eggs
- 2 tbsp chopped parsley
- Toasted baguette or pita for serving
Instructions
- Heat olive oil in a large cast iron skillet over medium heat.
- Dice potatoes, bell pepper and onion. Add potatoes to the skillet and allow to saute for about 10 minutes, or until barely tender. Add onions and peppers to the skillet and cook for another 5 minutes, until tender.
- Add garlic and spices to the skillet, and cook for 2-3 minutes.
- Pour in canned tomatoes, fresh tomatoes, and harissa (or cayenne/red pepper flakes if using), increasing the heat to medium high to allow the liquid to come to a boil. Reduce heat to bring liquid down to a simmer, stirring occasionally, for 5 minutes. Season with salt and pepper to taste.
- Using the back of a large spoon or spatula, make 6 wells in the tomato mixture. Carefully crack an egg in each well, and cover. Continue to simmer for 5-7 more minutes until the eggs are cooked to your liking.
- Top with chopped parsley and/or feta, and serve immediately with toasted bread or pita.
