Shakshuka brings me a lot of good memories. From sleepovers to brunches, to even the simplest of lunches yet one of the most flavorful ones. Shakshuka is one of the dishes that I discovered not too long ago and that quickly became my go to recipe when making it at someones place. I remember it was a friend of mine who proposed to have this for a movie night and we both ended up eating the entire pan and so much pita bread. A great night. And honestly, that’s what food is for me, great memories. Today I want to share my own homemade Shakshuka recipe because you should all be getting good memories with it, like I am.
🇫🇷 Recette en français disponible tout en bas!
Ingredients
The ingredients for this Shakshuka are very easy, only 5 (if you don’t count the spices)
- Pepper, onion, garlic and tomatoes.
- Eggs
- Spices: cumin, Chili and paprika. A lot of people add coriander to Shakshuka. I hate coriander, so what I do is chop up some spinach and add it at the end to give that extra green color to the mix.
- Optional sides: Pita bread, rice, tortillas, … Anything you feel goes great with this. I had never had it with pasta because that sounds weird, but technically…I guess you could.
How to prepare this homemade shakshuka recipe?
This is a one pot meal: we are cooking everything in the same pan. We will cook the veggies with some olive oil, then we will add the spices and tomatoes and mix everything really well. We want all the flavors to meet and get to know each other here.
Then we will add the eggs and continue to simmer our Shakshuka till the eggs are beautifully cooked. To enjoy this, just have a side of either pita bread, tortillas or rice!
To shakshuka or to not shakshuka?
You can never go wrong with a Shakshuka. It is one of the easiest things I’ve ever cooked. You just have to be careful with the eggs but even then, it would still be good.
If you want to eat this but are vegan, you can totally switch the eggs for whatever protein you want. I have had this with tofu and it was really nice as well. I guess chickpeas would work really great as well since it’s a good combo of veggies for chickpeas. Some recipes also add feta cheese to their shakshuka, but normally don’t.
🎆 I had other one pot recipes featured here, such as my one pot pasta recipe and my kimchi mandu stew. Both are really great, and even better when you got to wash the dishes!
📣 What is your one pot recipe you keep repeating over and over? tell me all in the comments!
Homemade shakshuka recipe
Ingredients
- 2 onions
- 3 garlic cloves
- 1 large red bell pepper
- 1 can of tomatoes 450g
- 2 ripe tomatoes
- 1 tsp paprika
- 1 tsp chili
- 1 tsp cumin
- 4 eggs 2 per person
- Optional: tortilla pita bread, rice…
Instructions
- In a large pan, add the olive oil. Cut the onion and garlic. When the olive oil is hot, add them to the pan.
- Cook the onion and garlic for around 2 to 3 minutes, then add the pepper and tomatoes.
- Add the spices and mix well. Cook for around 5 minutes at medium temperature.
- Add the canned tomatoes and cover the pan with a lid. Simmer for a couple of minutes.
- Add the four eggs leaving some space between them (you can crack them in a bowl then add them to the Shakshuka to avoid breaking them).
- Cover with a lid and let cook for around 6 minutes or until the eggs are completely cooked.
- Serve with pita bread, or tortillas, even rice. Enjoy!
Notes
🇫🇷 Shakshuka fait maison – Recette en français
Ingrédients
- 2 oignons.
- 3 gousses d’ail.
- 1 gros poivron rouge.
- 1 boîte de tomates pelées (450g).
- 2 tomates très mûres.
- 1 cuillère à café de paprika, de chili et de cumin.
- 4 œufs (deux par personne).
- 1 cuillère à soupe d’huile d’olive.
- Optionnel : pain pita, tortillas, riz…
Instructions
- Dans une grande poêle, ajouter l’huile de l’olive et préchauffer la poêle. Quand l’huile d’olive est chaud, ajouter les oignons et l’ail déjà coupés.
- Cuire l’oignon et l’ail pendant 2 à 3 minutes puis ajouter le poivron et les tomates.
- Ajouter les épices et bien mélanger. Cuire pendant 5 minutes à feu moyen.
- Ajouter les tomates pelées et couvrir la poêle avec un couvercle. Laisser cuire pendant quelques minutes.
- Ajouter les œufs en laissant un peu d’espace entre eux (vous pouvez les casser dans un bol puis les ajouter à la poêle pour éviter de les casser ou d’avoir des coquilles d’œuf dans la poêle).
- Couvrir la poêle avec son couvercle et continuer à cuire pendant 6 minutes ou jusqu’aux œufs sont bien cuits.
- Déguster avec du pain de pita, ou des tortillas. Le riz marche très bien aussi.
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