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Shakshuka – with a bite

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Middle Eastern Skillet-Poached Eggs

This robust and aromatic shakshuka transforms a kilo of ripe, juicy tomatoes into a luxurious sauce that forms the heart of the dish. Sweet onions and aromatic garlic are slowly sautéed in rich olive oil until golden and tender, then joined by fresh chillies and a generous spoonful of sweet paprika that adds both color and depth. The tomatoes simmer until they break down into a thick, fragrant sauce that’s perfectly seasoned with sea salt. Six large eggs are gently nestled into the bubbling tomato mixture, where they poach until the whites are set but the yolks remain beautifully runny. The dish is finished with chunks of creamy feta cheese that melt slightly into the sauce, while a scatter of fresh flat-leaf parsley adds a burst of color and herbaceous freshness. This one-skillet wonder captures the essence of Middle Eastern breakfast traditions, creating a meal that’s both comforting and exciting, perfect for scooping up with warm flatbread at any time of day.

Shakshuka
 
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Nutrition Information
  • Serves: 3 portions
  • Serving size: 100g
  • Fat: 7.4 grams
  • Saturated fat: 2.9 grams
  • Carbohydrates: 2. 3 grams
  • Sugar: 2.2 grams
  • Sodium: 0.72 grams
  • Fiber: 0.7 grams
  • Protein: 5.3 grams
Recipe type: Breakfast
Cuisine: Israeli
Prep time: 
Cook time: 
Total time: 
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This great tasting dish is thought to have originated in Tunisia or possibly Morroco or Yemen, but the Israelis have made it into a true classic. It is enjoyed throughout the country and considered a characteristic feature of Israeli cuisine. Whilst normally eaten for breakfast or brunch, by virtue of its versatility, it can be served at any time of the day. Enjoy!
Ingredients
  • Onion – one large (diced)
  • Olive oil – three tablespoons
  • Fresh Tomatoes – one kilogram (coarsely chopped)
  • Garlic – two cloves
  • Chillies – 3 fresh (finely chopped)
  • Feta cheese – 250 grams
  • Paprika – one tablespoon (sweet)
  • Eggs – six large
  • Salt – one teaspoon
  • Parsley (flat-leaved) - one tablespoon (finely chopped)
Instructions
  1. Add two tablespoons of olive oil to a skillet. Bring to medium heat.
  2. Add onions and fry until translucent
  3. Add chillies and fry for two minutes
  4. Add garlic and stir for 30 seconds (be careful not to burn)
  5. Add the paprika
  6. Add the tomatoes. Mix well with other ingredients in the skillet
  7. Turn down the heat and allow tomato-based to cook and thicken for thirty minutes.
  8. Now add remaining olive oil to a separate frying pan. Bring to high heat.
  9. Add the tomato base and fry until simmering.
  10. Add salt and Feta cheese
  11. Make six individual compartments in the surface of the sauce. Add an egg to each compartment
  12. Cook on high heat until eggs are set
  13. Divide into three portions
  14. Sprinkle with parsley and serve with fresh bread
Notes
This recipe yields 3 portions of 350 to 400 grams

Keywords: Spicy shakshuka with chillies

 

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Breakfast dishes with Chillies