When it comes to breakfast, few dishes are as satisfying and vibrant as shakshuka.  Originating from North Africa and popularized in Israel, this Mediterranean classic features poached eggs nestled in a rich and spicy tomato sauce, often enhanced with bell peppers, onions, and an array of aromatic spices.  It’s a dish that not only pleases the palate but also brings warmth and comfort to the breakfast table.

The word “shakshuka” means “a mixture” in Arabic, and it’s a fitting name for this dish that beautifully combines various flavors and textures.  While the exact origins are debated, shakshuka is deeply rooted in the culinary traditions of several Mediterranean and Middle Eastern countries.  Its popularity has surged in recent years, earning a spot in brunch menus worldwide.

Shakshuka is not only delicious but also incredibly easy to make, making it an ideal breakfast for two.  It’s perfect for sharing, whether with a loved one or a friend, and its vibrant colors are sure to brighten any morning.  Here’s how to prepare this delightful dish from scratch.

Ingredients

For two servings, you’ll need:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 bell pepper (red or green), diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (adjust for heat preference)
• 1 can (14 oz) diced tomatoes (or 4-5 fresh tomatoes, chopped)
• Salt and pepper, to taste
• 4 large eggs
• Fresh parsley or cilantro, for garnish
• Feta cheese, crumbled (optional)
• Naan or Crusty bread, for serving

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until they soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute, until fragrant.
2. Sprinkle in the cumin, smoked paprika, and cayenne pepper, stirring well to coat the vegetables. This step is crucial as it allows the spices to release their flavors into the dish.
3. Pour in the diced tomatoes, including their juices, and stir to combine. Season with salt and pepper to taste. Bring the mixture to a simmer, allowing it to cook for about 10-15 minutes, stirring occasionally. The sauce should thicken slightly and develop a rich flavor.
4. Once the sauce is ready, use a spoon to make four small wells in the mixture. Crack an egg into each well, being careful not to break the yolk.
5. Cover the skillet and reduce the heat to low. Cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. If you prefer firmer yolks, simply cook a little longer.
6. Remove the skillet from the heat. Sprinkle with fresh parsley or cilantro and, if desired, crumble feta cheese on top. Serve immediately with Naan or  crusty bread for dipping.

Shakshuka is more than just a meal; it’s an experience.  The communal aspect of sharing a skillet filled with vibrant flavors fosters connection and conversation.  Plus, it’s a nutritious choice, packed with protein from the eggs and vitamins from the vegetables.

Not to mention, the versatility of shakshuka allows for countless variations.  You can incorporate ingredients like spinach, zucchini, or even spicy sausage for an extra kick.  Whether you stick to the classic recipe or experiment with your own twists, shakshuka is a canvas for culinary creativity.

I hope you make this culinary delight, and if you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos!