Shakshuka. What is it? Well, shakshuka is a classic dish that is popular in North African and Middle Eastern cuisine, and one that can be eaten for any meal of the day. Traditionally, shakshuka is a breakfast or lunch dish, however. It’s made from simple, healthy ingredients and is vegetarian.
Shakshuka is a dish that may date back all the way to the Ottoman Empire. You’ll find it in Libya and Tunisia, and it’s become a staple dish in Israel, where Tel Aviv is now considered to be the cultural home of shakshuka, such is the love for the dish in the region.
The word ‘shakshuka‘ comes from Arabic and translates roughly as, “a haphazard mixture” or “all mixed up”. The traditional recipe uses tomatoes, onions, and spices as the base with eggs poached on top. If you’ve ever had Italian “eggs in purgatory” or Turkish menemen, with peppers, the dishes are all quite similar. At Quality Unearthed, we use the classic recipe as a base to create our very own one-pot dish.
Shakshuka is a very simple-to-make one-pan meal that in itself is a statement. And it’s an easy but great recipe to keep in your back pocket for quick meals when friends come round. In a sense, it is the perfect dish to make when glamping as it doesn’t require huge amounts of ingredients, huge preparation or different things going on all at once. So if you want to learn how to make it, this recipe will feed 4 people.
(the quality unearthed way)
- One medium-size white onion
- 3 cloves of garlic
- 16 fresh tomatoes (4 per person)
- Brown sugar
- A head of broccoli
- Seasoning; salt and pepper
- 4 eggs
- Olive oil
- Warm a pan, preferably one with a non-stick or cast iron base, and add the olive oil. Chop and fry the onion and the garlic cloves. Fry for a few minutes and then add some brown sugar to help caramelise the onions and garlic.
- In traditional shakshuka recipes, you would now add the tomatoes, but at Quality Unearthed, we like to add broccoli. Chop, or tear small florets off the broccoli head, and add to the onions and garlic frying. Fry for a further 2-3 minutes, to soften the broccoli a little and finish caramelising the onions.
- Add the tomatoes. We suggest around 4 fresh tomatoes per person. You can use chopped tinned tomatoes to save time, but we love using fresh tomatoes, as there is no waste, and it tastes all the better for it. Note: Shakshuka is not really a dish that serves well as leftovers due to the egg, so only use as many ingredients as you feel you will actually need. We feel around 4 fresh tomatoes per person is sufficient.
- Continue to cook the tomatoes with the onions, garlic and broccoli, whilst adding seasoning, until the tomatoes start to break down. This will take around 5-10 minutes.
- Once the tomatoes are broken down, continue to simmer the mixture. Use your spatula to make 4 little holes for the eggs, then crack an egg into each hole. We suggest using one egg per person, depending on how many people you will be serving.
- Reduce the heat to low, cover the pan and cook for another 5-8 minutes or until the eggs are poached to your liking.
- Serve with a few hearty slices of chunky bread.
Voilà! Easy-peasy and so delicious.
Don’t take our word for it. If any of that didn’t make sense, check out our founder Tim in the below video, who will bring you through the whole process from start to finish.
Happy eating! For more recipes from Quality Unearthed, check out the rest of our blog.