The traditional version of Shakshuka - poached eggs in spiced tomato sauce . A well season skillet – preferably cast iron is what works best for this recipe. Cook the meat first in a bit of extra virgin olive oil until fully browned, then add it to the shakshuka sauce to simmer along before adding the eggs (see the recipe notes below). Remove the seeds and ribs from the bell pepper and the green chili (if using). This is an easy dish to make at home , and home made with fresh ingredients tastes heavenly. Traditional shakshuka originally came from North Africa--Tunisia is said to be its place of birth--but it is quite popular in the Middle East and you'll find variations of it in Palestine, Israel, Egypt and many other places. The Ultimate Vegan Garlic Mashed Potatoes, Fall Flavors – Thai Red Curry with Squash and Tofu, Wattalappam – A Creamy Tropical Custard From Sri Lanka. Yes ! Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Make a small indentation in the sauce with the back of the spoon and break an egg into it. Add the chopped fresh tomatoes, stir and cover with a lid. A few warm spices and some fresh herbs complete this satisfying one-skillet dish! Very pretty dish. Add the onions, green peppers, garlic, spices, pinch … All in all, like your other recipes, this dish hits the mark. And I always season them at home again even though it says pre-seasoned. Looked at a few recipes and yours looked most like what I saw being maaaaaade. For a fine roasted flavor add smoked paprika. Saute over medium heat for a few minutes until the onions become soft. Taste and adjust seasoning as needed. Adding zucchini to traditional shakshuka makes this vegetarian supper super filling. Space the eggs a little away from each other. Mix gently mash the sauce with the back of the spoon. Your Fresh Tomatoes Shakshuka look beautiful! Keywords: Easy Shakshuka Recipe, Shakshuka Eggs, Traditional Shakshuka, Tag @themediterraneandish on Instagram and hashtag it #themediterraneandish. ★☆ If you want to incorporate meat in this recipe, use about ½ pound of ground beef or ground lamb. Loved all the spices with the tomatoes and sauce. You are so kind, Chaheed! Your email address will not be published. I like to serve it with Challah – may be because it reminds me of the bread and poached egg curry from long back in my mom’s kitchen .. Important: Values are only estimates. Filed Under: Breakfast, Entree, Mediterranean Diet Recipes, Middle Eastern Recipes, Moroccan Recipes, Vegetarian Tagged With: eggs, gluten free, tomato. ★☆. Cook this sofrito mixture for at least 5 minutes, stirring occasionally, until the vegetables are tender, To make the shakshuka sauce, add fresh diced tomatoes (about 6 vine ripe tomatoes) and ½ cup of tomato sauce (alternatively, you can use a 28-ounce can of whole tomatoes or 6 cups of canned diced tomatoes with their juices). The traditional or the most common version of Shakshuka is poached eggs in a flavorful tomato based sauce. I'm Suzy. When not available one 28 oz can of crushed tomatoes and jarred bell peppers will work well too. My husband cannot do green peppers, can I use the yellow, orange or red ones instead? I like to make Shakshuka with fresh tomatoes , but must warn you , the fresh tomatoes takes a little longer to cook. Taste and adjust salt and pepper. A few spices are added, and they may vary slightly from one recipe to another. Preheat oven to 400°F (200°C). Learn how your comment data is processed. You can add more black pepper or crushed red pepper, if you like. Remove the seeds and the ribs to reduce the heat. There are many variations of Shakshuka recipe. Cheers! Add the chopped bell peppers and saute for two minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. This helps the eggs form spreading out and each one ends up being in its own small stew nest. Your recipes have opened up a world of taste for me without the need to spend a lot of money. Please join me and our growing community! ★☆ Shakshuka is easy to make and serve. ★☆ This post may include affiliate links. Bring to a boil, then cover and let simmer for about 15 minutes, then uncover and cook a few minutes until the tomato mixture (or shakshuka sauce) has thickened. Gently crack an egg into each indention. This site uses Akismet to reduce spam. I was born and raised in the cosmopolitan Mediterranean city of Port Said, Egypt, a "boat ride" away from places like Italy, Greece, Turkey, Lebanon, Palestine and Israel. Stir, and let the mixture come to … Chop into small pieces and set aside. Use serrano or similar. Add the onions, green peppers, garlic, spices, pinch salt and pepper.