Shakshuka with cheese
Enjoy the wonderful flavours of North Africa and the Middle East with egg shakshuka. This recipe features poached eggs nestled in a warmly spiced tomato and vegetable sauce, finished with white cheese. From a leisurely brunch to an evening meal, it offers a delightful blend of aromas and textures that make it a true crowd-pleaser.
&format=webp)
Ingredients
Sauce
|
Onion
|
1 |
|---|---|
|
Garlic cloves
|
2 |
|
Rapeseed oil
|
2 tbsp |
|
Canned cherry tomatoes
|
400 g |
|
Herb-flavoured tomato paste
|
200 ml |
|
Fresh spinach
|
50 g |
|
Smoked paprika powder
|
1 tsp |
|
Garam masala
|
1 tsp |
|
A pinch of salt
|
|
|
A pinch of sugar
|
|
|
Eggs
|
4 |
| 200 g | |
|
Parsley and chives, finely chopped
|
Master the shakshuka sauce
For a rich and robust tomato base for your egg shakshuka, let the sauce simmer uncovered until it thickens. Doing so enhances the flavours and ensures the perfect texture for poaching the eggs. If the sauce thickens too much, simply add a splash of water to adjust it to your desired consistency.
Poach your eggs perfectly
Crack eggs directly into small indentations in the sauce to keep them in place. Cover the pan to trap the steam, helping the whites set while keeping the yolks soft. Depending on your yolk preference, cook for 5–8 minutes, maintaining a gentle simmer to prevent overcooking or breaking.
Find the best cookware
When preparing shakshuka, a high-quality stainless-steel pan is your best choice. Its non-reactive surface prevents the acid from the tomatoes from interacting with the cookware, preserving the authentic flavour. Stainless steel ensures your shakshuka retains its pure, delicious taste without any unwanted interference.
FAQ: Questions about egg shakshuka
Egg shakshuka is a beloved recipe known for its bold flavours and straightforward ingredients. Below, we answer the most common questions to help you cook the recipe, from tweaking the spice level to selecting the correct type of tomatoes.
Is egg shakshuka spicy?
No, shakshuka is usually made with spices like paprika and cumin, which provide warmth without the overwhelming heat. However, if you prefer a spicier version, you can adjust the heat by adding cayenne pepper to suit your taste.
Can I use fresh tomatoes instead of canned ones in egg shakshuka?
Yes, you can use fresh tomatoes instead of canned ones in egg shakshuka. You will need about 10–12 tomatoes; peeling them is recommended to ensure they break down smoothly while cooking. Fresh tomatoes may require a longer cooking time to reach the thick consistency needed for the sauce, but they add a balanced sweetness and a hint of tanginess, especially when tomatoes are in season.
What is the origin of egg shakshuka?
Egg shakshuka originated in Tunisia and has since become a staple across many North African and Middle Eastern countries. It typically features eggs poached in a spiced tomato sauce. Its name, derived from Arabic, translates to "all mixed up" or "shaken," reflecting how its ingredients combine. Although often associated with Israeli cuisine, especially in cities like Tel Aviv, its roots and widespread appeal stretch across diverse cultures in North Africa and the Middle East.
Nutritional values
Nutritional value, per
411 Kcal
| Fibre | 9.4 gram fibers |
| Protein | 32.4 gram |
| Carbohydrates | 21.8 gram |
| Fat | 21.6 gram |
&format=webp)
Extremely tasty egg shakshuka
Egg shakshuka is an excellent way to enjoy a blend of vibrant ingredients and warm spices, all nestled in a well-seasoned tomato base. Originating from North Africa, this recipe has found its way into kitchens around the world for good reason. It stands as an extremely tasty recipe that can be cooked in a few simple and easy steps whenever you are craving a warming meal.
A robust and spiced tomato sauce
The heart of shakshuka is a deeply flavoured tomato base that combines sweet cherry tomatoes and tangy herb-flavoured tomato paste. Smoked paprika and garam masala transforms the tomato base into a sauce with plenty of warmth and lingering smokiness. To make sure the sauce has a refreshing touch, we have added fresh, earthy spinach that turns deliciously soft when cooked.
With incredible poached eggs and white cheese
Poached eggs and crumbled white cheese turn this shakshuka into a meal full of exciting textures. With their golden, runny yolks, the eggs add a soft, velvety quality, while the cheese melts slightly into the sauce, bringing creaminess and a touch of saltiness.
Sprinkle parsley and chives on top for subtle herbal notes that cut through the depth of the tomato base. Together, these elements also create a stunningly colourful meal with deep reds, white sheens, and fresh greens for a beautiful presentation.
Serve for breakfast with fresh bread
There is no better way to start your day than with egg shakshuka served alongside freshly baked bread. Soft, warm pita is perfect for scooping up the spiced tomato sauce and eggs, while crusty loaves add a crunchy texture.
Just picture a sunlit morning or a bustling family breakfast where egg shakshuka and bread take centre stage. And if you love shakshuka as much as we do, you can easily fire up another portion for lunch or even dinner. It really is that good!
Explore mornings from around the world with our breakfast recipes, from the Mediterranean charm of a sweet pepper frittata to the classic New York bagel and the comforting flavours of bacon and cheese muffins. Each recipe offers a glimpse into a different tradition, turning every meal into a small adventure.
Explore other ingredients
Get creative with our egg shakshuka recipe and make the meal your own.
Start with the spice level. For a fiery kick, spicy harissa paste or a pinch of cayenne pepper adds heat, intensifying the warmth of the tomato sauce. If you prefer a milder profile, opt for a gentle harissa paste that enhances the smoky undertones without overpowering the other ingredients.
Adding vegetables is another way to experiment. Roasted red peppers introduce a subtle sweetness with charred undertones, balancing the acidity of the tomatoes. Aubergines melt into the sauce, contributing a velvety texture and a mild, nutty flavour. Mushrooms bring a deep umami taste that intensifies the savoury notes of the shakshuka, making it even more satisfying.
For toppings, crumbled feta provides a sharp, salty tang that lifts the sauce, while Greek yoghurt adds a cooling creaminess that softens the spices. For those craving something smoky, add chorizo, which releases paprika-spiced oils.
