3 AUTHENTIC and Easy Shakshuka Recipes

by Middle Eats

Shakshuka is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Shakshuka is a tomato dish with a warm and spicy flavor. It’s usually served with eggs, but today I’ll show you 3 different ways to make it

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Shakshuka

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

1- Tunisian Shakshuka:

  • 4 Eggs
  • 3 (300-400g) Tomatoes
  • 1 (150g) Bell Pepper
  • 1 (100g) Medium Onion
  • 1 Green Chili
  • 3 Garlic Cloves
  • 1.5 Tbsp Tomato Paste
  • 1 Tbsp Olive oil
  • 1 Tsp Harissa
  • 1 Tsp Salt
  • 1 Tsp Ground Coriander
  • 1 Tsp Paprika
  • 1/2 Tsp Caraway
  • 1/2 Tsp Cumin
  • 1/2 Tsp Black Pepper

2- Egyptian Foul Shakshuka:

  • 4 Eggs
  • 3 (300-400g) Tomatoes
  • 1 (150g) Bell Pepper
  • 1 (100g) Medium Onion
  • 1 Green Chili
  • 3 Garlic Cloves
  • 1.5 Tbsp Tomato Paste
  • 1 Tbsp Olive oil
  • 1 Tsp Harissa
  • 1 Tsp Salt
  • 1 Tsp Ground Coriander
  • 1 Tsp Paprika
  • 1/2 Tsp Cumin
  • 1/2 Tsp Black Pepper
  • 1 400g can of cooked Fava beans

3- Yemeni Shakshouka:

  • 4 Eggs
  • 2 Tomatoes
  • 1 Onion
  • 1 Green Chilli (optional)
  • 1 Tbsp Olive Oil
  • 2 Tsp Tomato Paste
  • 1/2 Tsp Hawaij spice mix
  • 1/2 Tsp Salt

Hawaij (this makes a lot):

  • 3 Tsp Cumin
  • 1 1/2 Tsp Cinnamon
  • 1 1/2 Tsp Coriander Seeds
  • 1 1/4 Tsp Whole Black Pepper
  • 3/4 Tsp Whole Cardamom
  • 3/4 Tsp Turmeric
  • 1/4 Tsp Cloves

Grind all the spices together into a fine powder. Use as a general seasoning on chicken, meat and vegetables. Has a warm and earthy flavor profile

Instructions

1- Tunisian Shakshuka:

  1. Dice Onion, Tomatoes, Peppers into small dice. Mince Garlic and sliced Green chilies
  2. Sautee onions in a tbsp of oil until completely softened (about 5-6 mins)
  3. Add the tomatoes and peppers and mix with onions
  4. Dissolve tomato paste and harissa in 1/4 cup of water and add to the veg. Stir well and cook for 2-3 mins
  5. Add the garlic and spices and cook with the rest of the veggies for 1-2 minutes
  6. Add 1/2 cup water to veg and let it simmer for 15-20 minutes (until reduced and peppers are fully cooked)
  7. Make 4 wells for your eggs then add them in
  8. Cover with a lid and cook on medium heat until egg whites are cooked through

2-Egyptian Foul Shakshuka:

  1. Follow steps 1-4 above
  2. Add the beans to the pan with the garlic and spices
  3. Follow step 6 above
  4. Place in a ramekin, and add your eggs
  5. Bake in a 180c oven with the broiler/grill turned on until the eggs are cooked or the top has browned

You can use as many eggs as you want, but we usually don't add any to this one in Egypt

3- Yemeni Shakshouka:

  1. Soften the onions as above, then add the tomato and chili
  2. Cook for a few minutes then add tomato paste, 1/4 cup water, salt and hawaij
  3. Cook until the liquid has evaporated and tomatoes are soft
  4. Whisk together the eggs, then pour into the pan and scramble

Notes

  • For runny yolks, don't add the whole egg into the shakshuka. Add only the whites then, when they are almost fully cooked, add the yolks and cook for 30 seconds
  • You can stir fry some sausage with the onions for a meatier version
  • Fava beans can either be used Peeled or with their skin
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Recipe video


Enjoy

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