Shakshuka is a traditional dish in a tomato sauce with eggs, beloved by millions of people around the world. It’s simple, yet undeniably delicious, combining vibrant flavors from the Mediterranean, the aroma of Eastern spices, and the gentleness of poached eggs, creating an ideal option for breakfast, brunch, or a light dinner.
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Origin and History of Shakshuka
Shakshuka has an intriguing history that dates back to the 16th century during the time of the Ottoman Empire. The word “shakshuka” translates to “a mixture” in Tunisian Arabic and other Maghrebi dialects, which perfectly reflects the essence of the dish. According to some versions, the name derives from the Berber word “chakchouka,” which refers to a vegetable stew.
The origin of this dish remains a subject of academic interest among different regions. Among the probable countries where shakshuka is described include Tunisia, Morocco, Libya, Yemen, Turkey, and Algeria. After the so-called Columbian exchange, along with which the Old World got to know about tomatoes and peppers, these ingredients became the foundation of modern shakshuka recipes.
In the 1950s, the dish made its way to Israel alongside Jewish immigrants from countries in North Africa — Tunisia, Morocco, Algeria, and Libya. In Israel, shakshuka gained immense popularity, becoming a national dish alongside falafel and hummus. Its global fame significantly associates with the restaurant “Doctor Shakshuka” in Yafo, which opened in 1991, and also with the cookbook of famous chefs from 2012.
Classic Shakshuka Recipe
Ingredients
For the base:
- 4 large ripe tomatoes (or 400 g of canned tomatoes in their own juice)
- 1 large red bell pepper
- 1 medium onion
- 3-4 cloves of garlic
- 2-3 tablespoons of olive oil
For preparing the eggs:
- 4-6 fresh chicken eggs
Spices and seasonings:
- 1-2 teaspoons of ground cumin
- 1-2 teaspoons of ground paprika
- 1/2 teaspoon of ground coriander (to taste)
- Chili pepper whole or red hot chili
- Salt and freshly ground black pepper to taste
- 1-2 tablespoons of tomato paste (to taste)
For serving:
- Fresh parsley or cilantro
- Fresh basil, lavash or crusty bread
Preparation
Step 1: Preparation of the ingredients
Chop onion, garlic, and red bell pepper. Dice the onion into small cubes, the pepper into thin strips or small pieces, and the garlic finely. If using fresh tomatoes, make a cross-cut on top and blanch in boiling water for 30-40 seconds to easily peel the skin. The diced tomatoes can be large cubes.
Step 2: Preparation of the vegetable base
Heat 2-3 tablespoons of olive oil in a deep skillet or saucepan over medium heat. Add the diced onion and sauté until soft and translucent, about 3-5 minutes. Then add the diced bell pepper and cook for another 4-5 minutes, constantly stirring.
When the vegetables are soft, add chopped garlic and sauté for about 1 minute until the aroma appears.
Step 3: Adding spices
Prepare a small serving in the octopus center and add grains, paprika and other spices. Cover them with a layer of 1 inch to reveal their aroma. If using a canned paste, add it at this stage and heat for another 1-2 minutes, constantly stirring.
Step 4: Seasoning the paste
Add chopped tomatoes to the octopus. If using canned tomatoes, drain them from the juice. Cut large pieces of tomatoes with a spoon or slice them straight into the octopus. Season and pepper to taste. Reduce heat to a minimum and simmer covered for 10-15 minutes until the sauce thickens.
Step 5: Adding eggs
Using a spoon, make 4-6 small indentations in the vegetable mixture — in the center and around the perimeter. Carefully crack an egg into each indentation, trying not to break the yolk. Afterward, add eggs on top. Cover the octopus with a lid and simmer on low heat for 5-8 minutes, depending on the desired doneness of the eggs. White should be fully set, while yolk — remain runny or slightly thickened.
Important: Do not cover the octopus with a lid too tightly and do not retain too long — the yolk can easily overcook.
Step 6: Serving
Serve the finished shakshuka with fresh chopped parsley, coriander, or other greens. Ladle directly onto the plate while the dish is hot, with a piece of crusty bread, fresh pita, or lavash for scooping up the sauce.
Variations of shakshuka
Shakshuka is an incredibly versatile dish that has countless variations in different countries and regions.
Green shakshuka
Instead of traditional red tomato sauce, green sauce is prepared using fresh vegetables. The main ingredients include spinach (500 g fresh spinach), green onion (100 g), green bell pepper, leeks, and fresh greens — parsley, mint, and basil. To the green sauce, cheese is often added, which wonderfully complements the fresh taste of the vegetables. The dish comes out light, but not less aromatic and flavorful.
Shakshuka with feta cheese
Adding feta cheese or brine, cut into cubes, makes the shakshuka even more nutritious and creamy. The cheese should be added a few minutes before it is ready so that it can melt and blend with the vegetable sauce. In the classic version, the feta used is the traditional semi-hard feta.
Shakshuka with merguez sausages
For a heartier option, merguez sausages are added to the shakshuka — spicy North African sausages made with lamb, coriander, fennel, and harissa. The sausages should be lightly browned for about 7-10 minutes until the fat renders in the pan; then vegetables and cooked according to a standard recipe. This variation is particularly popular in Tunisia.
Shakshuka with minced meat
For a larger portion, you can add 300g of yolk or a mixture of cream. The cream complements the first, up to a golden crust, plus add vegetables and continue cooking according to the classic recipe. This variation transforms a light snack into a lavish dinner.
Tunisian vs Israeli Shakshuka
There are some distinct differences between the Tunisian and Israeli versions of the dish. In Tunisia, cooks often add to the shakshuka octopus, cuttlefish, and other seafood. The Israeli version tends to be spicier, using more spices, including harissa—a traditional North African spicy paste. In Israel, shakshuka is often made with tomato paste rather than fresh tomatoes, as is common in Tunisia.
Alternative Variations
Shakshuka can be enhanced by adding spinach, grilled zucchini, mushrooms, eggplants, nuts, olives, feta cheese, or other cheeses. Each region has its uniqueness, shaping the dish in different ways.
Secrets and Tips for Preparing the Perfect Shakshuka
Ingredient Selection
Tomatoes: Use the ripest and juiciest tomatoes that you can find. In season, it’s best to use fresh tomatoes; otherwise, high-quality canned tomatoes in their own juice or strained pulp can be used. Canned tomatoes add body and aroma to the dish.
Ingredients: The most important ingredients for a shakshuka are tomatoes (cumin) and paprika. They create the characteristic Middle Eastern flavor. Copious paprika adds depth to the aroma. Don’t hesitate to experiment with coriander, turmeric, and a small amount of chili.
Eggs: Use eggs of the highest quality. Rare yellow is an important part of an authentic shakshuka.
Cooking Technique
Vegetable base: Do not skip the step of sautéing the vegetables. The onion should be soft and translucent, while the pepper should be soft. This creates the right texture and releases the flavor of the vegetables.
Cooking the sauce: Tomato sauce should be well simmered and thickened. This takes no less than 10-15 minutes over medium heat. Don’t rush this process – the longer it simmers, the richer the flavor will be.
Preparing the eggs: The most important moment is not to overcook the eggs. The white should be set but the yolk remains liquid. Cook on minimum heat under a lid for 5-8 minutes. If you prefer a firmer yolk, leave it for 1-2 minutes longer or put the skillet in the oven, preheated to 180-220 degrees, for 3-5 minutes.
The right cookware: Traditional shakshuka is made in a cast-iron skillet or frying pan, which retains heat well. Ideally, the shakshuka should be served in the same skillet it was cooked in- this way it stays warm and retains its texture.
Common Mistakes
Step 1: Using a cold dish for serving. If you transfer hot shakshuka to a cold plate, it quickly cools down and can lose its appeal.
Tip 2: When cooking eggs, only a high-quality frying pan should be used. This will produce a perfectly fried egg with a rich yellow color and a crispy white.
Tip 3: An essential ingredient is tomato sauce. If the sauce is too thin, the dish may lack the proper consistency.
Tip 4: The absence of certain spices or their insufficient quantity. Specific spices provide a unique flavor, distinguishing it from the usual egg dish with tomatoes.
Service Delivery
The delivery of – is not only about the spice, but also about the way it is served. Traditionally, it is served directly in a bowl that has been heated, to preserve the warmth as long as possible. The dish is usually not transferred to a plate and eaten directly from the bowl.
About Serving
Bread: The best accompaniment to shakshuka is fresh bread, lavash or pita. Bread is used to dip into the dish and eat it alongside the eggs. Traditionally, a crispy pita or crusty bread is used for serving.
Cheese: Often shakshuka is served with additional pieces of feta cheese, crumbled on top.
Greens: Fresh parsley, cilantro or basil add freshness and brightness to the dish.
Drinks: The best drink to accompany shakshuka is thick black coffee, brewed in an Arabic or Turkish style.
When to Serve
Shakshuka is traditionally considered a breakfast dish that is often served for lunch or dinner in Israel, especially during weekends. The dish is ideal for brunch, a light evening meal, or when you need to quickly prepare a large dinner party.
Shakshuka Properties
Shakshuka — is not only a delicious dish, but also exceptionally nutritious, providing a high food value with relatively low calorie content.
Nutritional Value
In 100 grams of classic shakshuka, the following components are present:
- Calories: 95-131 kcal
- Protein: 4.4-7.6 g
- Fats: 6.8-9.2 g
- Carbohydrates: 3.9-4.0 g
- Nutritional fiber: 1.6 g
One serving of shakshuka (approximately 200-250 g) contains about 265-332 kcal, making it an ideal option for a balanced breakfast or a light dinner.
Nutritional Benefits
Vitamins: Shakshuka is rich in vitamins A, C, K, and B group. Tomatoes provide a substantial amount of vitamin C, calcium, folic acid, and vitamin K. Bulgarian peppers add extra vitamin C and beta-carotene.
Protein: Eggs deliver high-quality protein, which contains all essential amino acids.
Olives: Olive oil is a source of beneficial monounsaturated fats.
Antioxidants: Tomatoes contain lycopene – a powerful antioxidant that supports heart health.
Due to its high amount of vegetables, salad is a wonderful source of fiber, enhancing digestion and ensuring a lasting feeling of fullness.
Frequently Asked Questions (FAQ)
How does salad differ from a typical egg dish with tomatoes?
The main difference is in the technology of preparation and the selection of ingredients. Salad is a fresh egg-based dish, prepared with a rich, well-emulsified tomato sauce with a hint of eastern spices (coriander, paprika). A typical egg dish with tomatoes is simply scrambled eggs with tomatoes without any thickening and complex ingredient selection.
How long can salad be stored?
Salad is best eaten fresh, while it’s still crisp. Vegetable base can be prepared in advance and stored in the refrigerator for 2-3 days, but eggs should only be added right before serving.
Can salad be prepared in a steamer?
Yes, after adding the eggs, you can place the mixture in a steamer at 180-220 degrees for 3-5 minutes. It’s particularly convenient if you are making a large batch or want to prepare a more uniform dish.
How many eggs should be added to salad?
Traditionally, it is estimated at 2-3 eggs per serving. For a medium serving, 4-6 eggs is optimal.
Can salad be frozen?
It is not recommended to freeze ready mushroom croquettes with eggs, as the eggs change texture after thawing. However, a vegetable base can be frozen and reused later by adding fresh eggs during reheating.
Which type of mushrooms is better to use?
It is ideal to use champignon mushrooms with a diameter of 25-30 cm or similar. The mushroom evenly distributes heat and retains its shape well. You can also use porcini mushrooms for an individual serving.
Can I prepare croquettes without special ingredients?
Technically, it is possible, but special ingredients (like flour and paprika) create the characteristic flavor of croquettes. Without them, the croquettes may turn out to be similar to ordinary fried eggs with breadcrumbs.
Is there a vegetarian version of croquettes?
The classic croquette is vegetarian (not vegan) as it contains eggs, but does not contain meat. There are variations with the addition of turkey or fish for those who prefer more protein-rich dishes.
How to make croquettes more flavorful?
Add more spices or herbs; you can use saffron for extra flavor, or increase the amount of red pepper. In some variations, add halloumi or other cheeses for flavor enhancement.
Can croquettes be prepared in advance?
The vegetable base can be prepared in advance and stored in the refrigerator. Before serving, heat the sauce, add the eggs and cook to the desired level of readiness. This saves time in the morning.
What alternatives are there for serving?
In addition to bread, you can use lavash, pita, baguette, focaccia, any type of crusty bread or toasted bread. The main thing is that the bread should be sufficiently sturdy to help scoop up thick sauce.
Shakshouka – is it breakfast, lunch, or dinner?
Traditionally, shakshouka is served at breakfast, but in Israel, it is also popular for lunch or dinner. The dish is quite universally suitable for any meal.
Summary
Shakshouka is more than just simple eggs. This dish has a rich history, rooted in the culinary traditions of North Africa, the Middle East, and Southern Europe. It is simple to prepare but rich in flavor and aroma, making shakshouka ideal for those who value healthy, wholesome, and budget-friendly meals.
When preparing shakshouka at home, you can experiment with ingredients, creating your unique variations – from classic red to green shakshouka, from vegetarian to meaty. The main focus is to use high-quality, fresh ingredients, not skimping on spices, and preparing it with love.
Regardless of whether you serve shakshouka for a family breakfast on the weekend or prepare it for dinner for friends, this dish inevitably embodies all its bright colors, aromas, and appealing looks. Try preparing shakshouka today, and it will surely become one of your beloved dishes!