Shakshuka (oriental-style eggs with tomato)

Shakshuka is a dish that can be found in different versions from the Maghreb region to Israel. It’s basically eggs prepared over a spicy tomato sauce and is eaten with in pita bread, usually accompanied by plain yogurt.

Heat some olive oil in a non-stick frying pan, without letting it smoke. Chop the onion, garlic and pepper and brown them over moderate heat, stirring occasionally to prevent them from burning.

Peel the tomatoes, remove the seeds, chop and add them to the pan. Add the spices, mix until integrated and cook for about 7 minutes, so that part of the liquid evaporates.

At this point, we can add the eggs on top, cover and cook for approx. another 7 minutes, until the white is set but the yolk is still juicy.

Or: using a spatula, form hollow spaces in the tomato sauce, put little olive oil and add an egg in each one of them. Cover and finish in the same way as indicated above.

Serve directly in the pan, removing the bay leaves and sprinkling some chopped parsley on top. Accompany with pita bread and natural yogurt.

Tips and tricks:

1. Keep in mind our usual tips for a good stir-fry.
2. Although it is not mandatory to peel the tomatoes or remove the seeds, in this way the sauce will have with a more pleasant texture.
3. It’s suggested to use Tunisian harissa, which is a traditional chili sauce from North Africa, and which distinguishes the recipe. But it can substituted with chili, always according to the degree of the desired spiciness.
4. The shakshuka is usually eaten in a piece of pita bread with a little natural yogurt, since the dairy neutralizes part of the spiciness. The more drained the yogurt, the better its texture to spread. Check our post on how to make your own natural yogurt at home easily.
5. This dish is healthy and nutritious, as well as easy, cheap and fast. It can be offered either as a great breakfast or a light lunch too.