Sunday, 14 August 2016


shakshuka 13


Shakshuka is a tomato & red pepper based Middle Eastern dish with poached eggs right into the sauce, traditionally served with pita or bread. It is a one-skillet dish with tons of flavourful herbs & spices. 

My twist on a classic recipe is the addition of some leftover tofu & beans for some added heartiness. You can add any additional items to this base such as breakfast meats, mushrooms, or even harissa paste for a burst of flavour. 


oven safe skillet
traditional pita or any bread you have on hand (I used rosemary ciabatta this time)
4 eggs
4 medium tomatoes (normally I use 1 can of diced tomatoes for a richer sauce but I did not have any) 
1/2 medium bell pepper
1 small onion
2 garlic cloves (minced)
1 tbsp extra virgin olive oil
1 tbsp brown sugar (optional, helps to caramelize the tomatoes)
1 tbsp ground cumin
1 tbsp smoked paprika
1 tbsp paprika
1 tbsp fresh thyme leaves
1 tbsp dried thyme leaves
feta cheese (substitute for goat cheese or any other tangy cheese)
parsley to garnish
salt & pepper to taste

SHAKSHOUKA can be made without these ingredients but if you want to add some heartiness to your breakfast or brunch, add:
OPTIONAL: 1/2 can of navy beans or chick peas 
NOTE: Recipe shown with additional ingredients added.

shakshuka 1
shakshuka 2
shakshuka 3
shakshuka 4
shakshuka 5
shakshuka 6
shakshuka 7
shakshuka 8
shakshuka 9
shakshuka 10
shakshuka 11
shakshuka 12
shakshuka 14
shakshuka 15
shakshuka 16
shakshuka 17


Chop your tomatoes into tiny pieces. Heat your skillet on high, add olive oil & chopped tomatoes so they begin to break down. 

Mince garlic, chop onions, & bell peppers. 

Add your garlic & onions to the pot, mix, let the sauce simmer then add chopped bell peppers. You add each ingredient one at a time to build flavours into the dish. 

Reduce heat to medium. Add brown sugar, ground cumin, smoked paprika, fresh & dried thyme leaves to your skillet. 

Add 1/4 cup water to deglaze the pan. 

Add chopped tofu & beans to your Shakshouka. Let the sauce continue to simmer. 

Meanwhile, slice & slightly toast your bread with some extra virgin olive oil. 

Mix the sauce one last time then add crumbles of feta. Do not mix again.

Create 4 wells into your sauce for the eggs.

Tip: I always crack my eggs into a bowl then add it to any dish to avoid cracking shells into the pot or pan. 

Add eggs into the wells & cover skillet. Reduce heat to low. The steam will slowly poach the eggs to over easy; keep a runny yolk. 

Garnish with chopped parsley, sea salt & black pepper. 

Serve immediately with warm bread; serves up to 4.