What To Serve With Shakshuka
Made This?
Let us know how it went in the comments!
In the many ways eggs are so versatile, shakshuka is one example of a breakfast-to-dinner vegetarian alternative. This dish is rooted in North African countries like Libya, Morocco, Algeria, and Tunisia, but is also commonly known in parts of the Middle East, especially Israel. There are a few discrepancies between the two; shakshuka from North Africa may include harissa paste, which is a base of oil, chiles, garlic, and warmer earthy spices, like cumin, carraway, and coriander. Other versions will lean on chiles, such as jalapeños or serranos, ground cayenne pepper, and dried spices that encompass similar flavors to harissa. I chose the latter while including influences from both regions of the world. Using fresh chiles and dried spices gives you a little more control over preparation as well. But if you prefer harissa, please take the reins! This dish should land on the center of your table, sprinkled with creamy feta, bright cilantro, and crusty hunks of bread to dip.
I like to use a medium to large (about 10") pan for this since you want the tomato sauce base to be deep enough to hold the eggs. Also, make sure to toast your spices in oil for a few seconds to wake them up. Then go ahead and add your onion and red pepper. Season this first layer with salt to begin building flavor. Let the peppers and onions cook until softened and the onions are translucent. You can continue prepping during this 10-minute period, keeping an eye on the pan and stirring every few minutes.
Once you feel the tomato and onions are in a good place, add the next batch of ingredients, including tomato, jalapeno, and garlic. The softer, smaller bits will now have some time to cook down while the onion and pepper continue cooking. You should salt at this stage too. Keep building layers of flavor!
The next add in will be the canned tomatoes. Add the remaining salt (of course only if you want to!). Cook the tomato until it tightens in the pan and thickens a little. Nothing worse than raw canned tomato. It needs some time to develop in the pan and meld with the previous layers of ingredients.
At this stage, I advise you to turn the heat down to medium-low so your eggs have some time to cook low and slow in this tomato poaching bath. It’s helpful to use your wooden spoon to create one small well at a time then drop one egg in at a time. Either crack the egg directly into the pan or crack it into a small bowl and pour in. Once you’re done, you’ll cover the pan and let it cook just until the egg whites are set. There will be a small film that forms over the egg since you’re essentially steaming it with the lid on. That’s okay! If you want to expose the yolk, you can gently push the egg white skin off the top.
Full list of ingredients and directions can be found in the recipe below.
Eggs in Purgatory: This Italian egg tomato dish is similar to shakshuka in structure and appearance, but uses ingredients like anchovies, basil, and Parmesan.
Shakshuka Stuffed Peppers: Mix up classic shakshuka by dividing the tomato-based filling among bell peppers. Crack in an egg and you're ready to serve!
Shakshuka is best eaten right away since the eggs will overcook when reheated. If you do end up storing this in an airtight container overnight, the egg yolks will likely dry out or firm up a little. Sometimes creating a jammy consistency (which I personally love). To reheat this, dig out the eggs and heat the sauce first. Then place the eggs back in to warm.
extra-virgin olive oil
ground coriander
ground cumin
smoked paprika
caraway seeds
large bell pepper, seeds and ribs removed, chopped
finely chopped yellow onion
Kosher salt
roma tomatoes, finely chopped
cloves garlic, coarsely chopped
finely chopped jalapeños
(16-oz.) crushed tomatoes
large eggs
chopped fresh cilantro
crumbled feta
Toasted country-style bread, for serving (optional)
What To Serve With Shakshuka
Let us know how it went in the comments!