Middle-Eastern Shakshuka

Shakshuka! Did you ever try this Middle-Eastern dish?  The word shakshuka comes from Arabic, meaning, “a mixture”

Shakshuka features poached eggs in a hearty, spiced pepper and tomato sauce. I love to garnish mine with fresh coriander leaves or parsley. Middle-East has various versions of shakshuka. Shakshuka with meat, chickpeas, spinach etc. but there are many more versions available. But the version which I can vouch for is the basic shakshuka.

Shakshuka is a simple one-pan meal that makes a statement. It is easy to prepare, requires few ingredients and a healthy way to begin your day.

Eggs in Shakshuka

Cooking the eggs in the shakshuka can be tricky. Remember, the eggs continue to cook in the residual heat of the sauce. If you like your egg runny, you need to turn off the flame accordingly. But, you need to be careful about salmonella infection. However, if you do not like poached eggs, you need not give up the idea of making shakshuka, you can scramble the eggs and add the scrambled eggs in the sauce.

Step by step instructions to prepare shakshuka

Warm the oil in a large skillet over medium heat. Once the oil is hot, add the minced garlic.

Then add the onion, bell pepper, and the chopped tomatoes. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes. (Do not brown the onions)

Add the salt, cumin powder, red chili powder. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.

Pour in the crushed tomatoes with their juices and add the coriander leaves. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.

Lower the flame and with a spoon make a well near the edges of the pan.

Crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining eggs. Sprinkle a little salt and pepper over the eggs.

Now, on a low medium flame cover the skillet and cook the eggs. They’re done when the egg whites are opaque white and the yolks have risen a bit but are still soft. (They’ll continue cooking even after you turn off the flame)

Garnish with fresh coriander leaves, and serve in bowls with crusty bread on the side.

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