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Classic Shakshuka

A true Middle Eastern breakfast, right on your table! Classic shakshuka is a Middle Eastern dish of eggs poached in a sauce of tomatoes, onion, pepper, and spices. It's traditionally served for breakfast — quick and easy to make, yet hearty and filling. Shakshuka is eaten with pita, the flatbread common across the region, and often served alongside hummus and fresh vegetables. Finish the meal with a cup of strong coffee, and your day is already off to a great start!

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Shakshuka classic
Shakshuka classic
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 36 % 5 g
Fats 21 % 3 g
Carbohydrates 43 % 6 g
66 kcal
GI: 100 / 0 / 0
  • A cast-iron skillet is the best pan for shakshuka. Set it over the heat and warm some olive oil in it (any vegetable oil works if you don't have olive). Cut the peeled onion into half-rings and add it to the pan, along with chopped garlic. Chop the garlic by hand rather than pressing it — it releases more flavor and aroma that way. Cook over medium heat for a few minutes. Meanwhile, prep the tomatoes: they need to be peeled. Bring some water to a boil, score an X in the bottom of each tomato, and drop them in. Leave them in the boiling water for a minute, then transfer straight to cold water — the skins will slip right off. Cut the tomatoes into medium dice. Slice the bell pepper into strips and the hot pepper into rings. Add the tomatoes and both peppers to the pan. Stir everything well and let it cook down for a few minutes, lowering the heat slightly so the sauce doesn't scorch. Next, stir in the tomato paste. (I like to use puréed tomatoes instead — they're more natural and tastier — but you'll need more, about half a cup.) Add a splash of water or broth to taste. The sauce will be a little loose, which is fine — we'll reduce it. Now for the most important part: the spices. They're what turn ordinary eggs-in-tomato into real shakshuka. Be sure to add cumin, caraway, and coriander — together they give the dish its unmistakable warmth. Paprika, basil, and oregano are up to you, but without those first three it just won't be the same. Once the sauce is salted, seasoned, and thickened, it's time for the eggs. Make small wells in the sauce with a spoon and crack an egg into each, trying not to break the yolks. Lower the heat and cook until the whites set but the yolks stay runny — about five minutes. Finally, wash and chop some herbs (cilantro is ideal, but dill or parsley work too), scatter them over the top, and serve. Traditionally it's brought right to the table in the same pan it was cooked in — it tastes even better that way.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Chicken egg - 157  kcal/100g
  • Egg white - 45  kcal/100g
  • Egg powder - 542  kcal/100g
  • Egg yolk - 352  kcal/100g
  • Ostrich egg - 118  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Zira - 112  kcal/100g
  • Cumin - 333  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Hot capsicum - 40  kcal/100g

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