While growing up in Saudi, Shakshouka was a popular breakfast dish reserved for weekends. The Saudi version of the delicious egg dish involves cooking the eggs with tomatoes and diced onions in a pan, similar to the way that you would when making them scrambled.
The Shakshouka recipe that I like to make and the one that I’m sharing with you is different than the traditional Saudi one. I believe it originates from North Africa and has been adapted by the West and at restaurants worldwide.
What I love most about this version of Shakshouka is the extra spice and rich saucy tomato base. These two elements add flavor and dimension to this healthy and tasty egg dish.
1 tbsp olive oil
½ medium brown or white onion, peeled and diced
1 clove garlic crushed (I added more as I love garlic)
1 green or red pepper, chopped
2 chopped tomatoes
1 tbsp tomato paste
2 tsp chili powder
1 tsp cumin
Fresh chopped parsley to garnish
Heat a skillet on medium and slowly add olive oil.Add the chopped onions and sauté for a few minutes.Add the garlic and sauté till mixture is fragrant. Add the chopped pepper and sauté for around 5 minutes until softened. Stir in the chopped tomatoes and spices for around 7 minutes until the mixture begins to reduce.Crack each egg directly on to the tomato mixture and space them evenly. Cover the pan until the eggs are cooked. This will take around 10 minutes. Finally, garnish with chopped parsley and serve hot.
Do you have an alternative Shakshouka recipe that you like to make on weekends? How do you make it? What are the main ingredients?
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