Shakshuka is a savory dish that originated in North African and Middle Eastern cuisine. It consists of poached eggs prepared in a spicy tomato sauce. The sauce is prepared from tomatoes, onions, peppers, garlic and various spices such as paprika, cumin and cayenne pepper.
Despite its African origins, shakshuka is considered a national dish in Israel and is often served for breakfast there.
For the traditional African Shakshuka we use only a few ingredients in order not to change the taste of the original recipe.
Traditional shakshuka from Africa
Discover the traditional African shakshuka! This delicious dish consists of poached eggs prepared in a rich tomato sauce with onions, peppers and a variety of exotic spices. Originating in the North African and Middle Eastern regions, shakshuka is a popular breakfast dish served with bread or pita bread.
Equipment
- Pan with lid
Ingredients
- 1 onion
- 2 cloves garlic
- 3 tomatoes large
- 1 bell pepper red
- 4 eggs
- 1 tbsp olive oil
- 1 tsp cumin ground
- 1 tsp paprika powder
- 1 tsp cayenne pepper ground
- Salt
- Pepper
Instructions
- Remove the seeds from the peppers and cut into small cubes.
- Peel the onion and garlic and cut into small cubes.
- Heat the olive oil in a pan and briefly sauté the peppers, onions and garlic.
- Meanwhile, dice the tomatoes and then add them to the pan.
- Add cumin, cayenne bell pepper and paprika powder and stir in.
- Add a little water and let the tomatoes cook well in the pan for 15 minutes until a thick sauce is formed.
- Crack the eggs and add them to the sauce.
- Now put the lid on the pan and cook the tomato sauce with the eggs for a few minutes until the eggs are set.
- Season with salt and pepper and then serve.
Notes
- While the tomato sauce is boiling, do not put the lid on the pan. The sauce should be boiled down as thick as possible so that the eggs do not float in the sauce later.
- Use a spoon to push the tomato sauce away in a few places and place the eggs in the empty space.
- Another seasoning for a traditional shakshuka is cilantro. You can use cilantro while cooking or garnish your shakshuka just before finishing.
- More tips and information can be found further down in the article.
The 3 main spices for African shakshuka
- Paprika powder: Paprika powder is made from dried and ground peppers. It gives the shakshuka a mild to slightly sweet note and provides a beautiful red color to the sauce.
- Cumin: A typical spice in North African and Middle Eastern cuisine. Cumin is an aromatic spice with an earthy and slightly nutty flavor. It gives the shakshuka a deep, spicy note and harmoniously rounds off the flavors of the sauce.
- Cayenne pepper: Cayenne pepper is a hot spice made from ground cayenne chillies. It is responsible for the spiciness of the shakshuka and brings a pleasant spiciness to the dish.
African shakshuka prepared in 4 steps
- Peel the onions and garlic, remove the seeds from the peppers and then cut them into small cubes along with the tomatoes.
- Cook onions, garlic, peppers and tomatoes in a pan with olive oil and spices (cumin, cayenne pepper and paprika) until a thick sauce is formed.
- Crack the eggs and add to the sauce. With the lid closed on the pan, let everything cook until the eggs set.
- Season with salt and pepper and serve directly in the pan, with some bread.
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