BY: DR. KAVIRAJ KHIALANI – CELEBRITY MASTER CHEF.
Shakshuka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin, paprika and cayenne pepper. It is also said that Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes.
The dish is likely of Tunisian or Yemini origin, and the name is thought to originate from either Arabic or Amazigh (Berber) for “mixture.” The exact provenance of the word is often contested, but, like the names of many Maghrebi dishes and terms, is believed to come from the language of the Amazigh (or Berber) people indigenous to the region.
The best part about it is that Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipes guarantee you’ll make time and again and enjoy them.
While we also know that Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.
Talking about the health benefits of it, Shakshuka is a delicious combination of eggs, tomatoes, and spices popular across the Middle East and North Africa. Shakshuka comes in many shapes and sizes. In fact, this shakshuka recipe has many health benefits, and it’s a great
food to incorporate into your diet. Traditional shakshuka is rich in vitamin A, vitamin C, vitamin K, folate, and potassium, the eggs add lots of protein and the feta has lots of calcium. This dish is nourishing and deliciously health friendly. What to serve with this easy shakshuka recipe?
It is traditionally served for breakfast with warm pita bread, challah, or naan. Also pairs well with hummus, grits, roasted potatoes, herb salad, cucumber salad, or Greek salad, according to some food historians, shakshuka originated in Yemen, while others claim it came from the Ottoman Empire.
It is only known that to Israel, the dish came from northeast African cultures, and more specifically, from the Libyan-Tunisian region. The best baked eggs in the world – Shakshuka! A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven. Here are a few of my ideas with Shakshuka which can be easily made and relished!
Recipe-1] BEAN AND VEG SHAKSHUKA
Ingredients:
- Oil- 2-3 tsp
- Butter-1 tsp
- Star anise-1-2 for flavour
- Cinnamon stick- 1-inch piece
- Garlic-1 tsp chopped
- Green chilies- 1-2 tsp chopped
- Onion-1 small chopped/ sliced
- Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped
- Tomato puree-2-3 tsp ready to use
- Red chili sauce- 1-2 tsp
- Salt to taste
- Black / white pepper powder to taste
- Cumin powder-1/2 tsp
- Coriander powder-1 tsp
- Red chili powder-1/2 tsp
- Turmeric powder-1/4 tsp
- Tomato ketchup- 2-3 tbsp.
- Grated cheese-2-3 tsp
- Fresh cream- 2-3 tsp
- Fresh coriander leaves- 2-3 tbsp. chopped
- Or fresh parsley- 2-3 tsp chopped
- Green/red/ yellow capsicums- ½ cup shredded
- Baked beans- ½ cup from the tin
Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.
Method:
- Prepare all the ingredients for the shakshuka recipe and assemble them.
- Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.
- To start the recipe, heat oil in the pan, add in the whole spices from star anise to cinnamon/ green cardamom etc and flavour the pan.
- Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.
- Add in the cream, tomato ketchup, chili sauce etc and mix, add in capsicums or any choice of veggies, also add in the baked beans,
break open the eggs and place them in the pan carefully not to break the yolks. - Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.
- Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.
Recipe-2] BELL PEPPER & CHICKEN SHAKSHUKA
Ingredients:
- Oil- 2-3 tsp
- Butter-1 tsp
- Bayleaf- 1 no
- Black peppercorns- 3-4 no
- Garlic-1 tsp chopped
- Ginger-1 tsp chopped
- Green chilies- 1-2 tsp chopped
- Onion-1 small chopped/ sliced
- Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped
- Tomato puree-2-3 tsp ready to use
- Red chili sauce- 1-2 tsp
- Salt to taste
- Black / white pepper powder to taste
- Cumin powder-1/2 tsp
- Coriander powder-1 tsp
- Red chili powder-1/2 tsp
- Turmeric powder-1/4 tsp
- Tomato ketchup- 2-3 tbsp.
- Grated cheese-2-3 tsp
- Fresh cream- 2-3 tsp
- Fresh coriander leaves- 2-3 tbsp. chopped
- Or fresh parsley- 2-3 tsp chopped
- Green/red/ yellow capsicums- ½ cup shredded
- Boiled cubed chicken -1 cup/ sliced chicken sausages-1/2 cup
Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.
Method:
- Prepare all the ingredients for the shakshuka recipe and assemble them.
- Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.
- To start the recipe, heat oil in the pan, add in the whole spices from bay leaf, peppercorns to green cardamom etc and flavour the pan.
- Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.
- Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in
the boiled chicken cubes or sliced sausages, break open the eggs and place them in the pan carefully not to break the yolks. - Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.
- Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.
Recipe-3] HERBED CHICKPEA SHAKSHUKA
Ingredients:
- Oil- 2-3 tsp
- Butter-1 tsp
- Bayleaf- 1 no
- Black peppercorns- 3-4 no
- Garlic-1 tsp chopped
- Ginger-1 tsp chopped
- Green chilies- 1-2 tsp chopped
- Onion-1 small chopped/ sliced
- Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped
- Tomato puree-2-3 tsp ready to use
- Red chili sauce- 1-2 tsp
- Salt to taste
- Black / white pepper powder to taste
- Cumin powder-1/2 tsp
- Coriander powder-1 tsp
- Red chili powder-1/2 tsp
- Turmeric powder-1/4 tsp
- Tomato ketchup- 2-3 tbsp.
- Mixed herbs-1/2 tsp
- Grated cheese-2-3 tsp
- Fresh cream- 2-3 tsp
- Fresh coriander leaves- 2-3 tbsp. chopped
- Or fresh parsley- 2-3 tsp chopped
- Boiled chickpeas/ kabuli chana-1 cup
- Boiled sweet potato-1/2 cup cubed
Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.
Method:
- Prepare all the ingredients for the shakshuka recipe and assemble them.
- Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.
- To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.
- Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.
- Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the boiled cubed sweet potatoes, boiled chickpeas, break open the eggs and place them in the pan carefully not to break the yolks.
- Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.
- Finally add in the grated cheese and fresh coriander or parsley and serve it hot with assorted breads.
Recipe-4] SAUSAGE AND CHEESE SHAKSHUKA
Ingredients:
- Oil- 2-3 tsp
- Butter-1 tsp
- Bayleaf- 1 no
- Black peppercorns- 3-4 no
- Garlic-1 tsp chopped
- Ginger-1 tsp chopped
- Green chilies- 1-2 tsp chopped
- Onion-1 small chopped/ sliced
- Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped
- Tomato puree-2-3 tsp ready to use
- Red chili sauce- 1-2 tsp
- Salt to taste
- Black / white pepper powder to taste
- Cumin powder-1/2 tsp
- Coriander powder-1 tsp
- Red chili powder-1/2 tsp
- Garam masala powder-1/4 tsp
- Golden fried sliced onions- ¼ cup
- Tomato ketchup- 2-3 tbsp.
- Mixed herbs-1/2 tsp
- Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.
- Fresh cream- 2-3 tsp
- Fresh coriander leaves- 2-3 tbsp. chopped
- Or fresh parsley- 2-3 tsp chopped
- Sliced chicken sausages- 1 cup, saute in 2 tsp butter.
- Boiled sweet potato-1/2 cup cubed
- Any other assorted veggies- sliced mushrooms/ blanched sliced
- Babycorn or boiled American corn/ diced zucchini can also be used.
Method:
- Prepare all the ingredients for the shakshuka recipe and assemble them.
- Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.
- To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the
pan. - Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.
- Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the sautéed sliced sausages, garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.
- Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.
- Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.
Recipe- 5] SPINACH AND HERB SHAKSHUKA
Ingredients:
- Oil- 2-3 tsp
- Butter-1 tsp
- Bayleaf- 1 no
- Black peppercorns- 3-4 no
- Garlic-1 tsp chopped
- Ginger-1 tsp chopped
- Green chilies- 1-2 tsp chopped
- Onion-1 small chopped/ sliced
- Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped
- Tomato puree-2-3 tsp ready to use
- Spinach-2 cups, blanched and roughly cut
- Red chili sauce- 1-2 tsp
- Salt to taste
- Black / white pepper powder to taste
- Cumin powder-1/2 tsp
- Coriander powder-1 tsp
- Red chili powder-1/2 tsp
- Garam masala powder-1/4 tsp
- Golden fried sliced onions- ¼ cup
- Tomato ketchup- 2-3 tbsp.
- Mixed herbs-1/2 tsp
- Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.
- Fresh cream- 2-3 tsp
- Fresh coriander leaves- 2-3 tbsp. chopped
- Or fresh parsley- 2-3 tsp chopped
- Sliced chicken sausages- 1 cup, saute in 2 tsp butter.
- Boiled sweet potato-1/2 cup cubed
Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced zucchini can also be used.
Method:
- Prepare all the ingredients for the shakshuka recipe and assemble them.
- Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.
- To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the
pan. - Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.
- Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched and roughly cut spinach leaves, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.
- Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.
- Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.
Recipe-6] ZUCCHINI AND TOMATO SHAKSHUKA
Ingredients:
- Oil- 2-3 tsp
- Butter-1 tsp
- Bayleaf- 1 no
- Black peppercorns- 3-4 no
- Garlic-1 tsp chopped
- Ginger-1 tsp chopped
- Green chilies- 1-2 tsp chopped
- Onion-1 small chopped/ sliced
- Tomatoes- 2-3 small, fresh puree/ blanched, peeled and chopped
- Tomato puree-2-3 tsp ready to use
- Yellow zucchini cubes- 1 cup, blanched
- Red chili sauce- 1-2 tsp
- Salt to taste
- Black / white pepper powder to taste
- Cumin powder-1/2 tsp
- Coriander powder-1 tsp
- Red chili powder-1/2 tsp
- Garam masala powder-1/4 tsp
- Golden fried sliced onions- ¼ cup
- Tomato ketchup- 2-3 tbsp.
- Mixed herbs-1/2 tsp
- Grated cheese-2-3 tbsp. or use 2-3 tsp cream cheese.
- Fresh cream- 2-3 tsp
- Fresh coriander leaves- 2-3 tbsp. chopped
- Or fresh parsley- 2-3 tsp chopped
- Sliced chicken sausages- 1 cup, saute in 2 tsp butter.
- Boiled sweet potato-1/2 cup cubed
Any other assorted veggies- sliced mushrooms/ blanched sliced Babycorn or boiled American corn/ diced eggplant can also be used.
Method:
- Prepare all the ingredients for the shakshuka recipe and assemble them.
- Choose a thick bottomed pan to do this recipe ideally will be nice to have a tight fitting lid too since it can help in the cooking process.
- To start the recipe, heat oil in the pan, add in the whole spices from Bayleaf to peppercorns to green cardamom etc and flavour the pan.
- Add in the garlic, onions, chilies as per taste and saute for a few seconds. Now add in the tomatoes saute them, add in a few basic spices a little water to prevent burning, cook the mixture for 1-2 mins, add in salt to taste as well.
- Add in the cream, tomato ketchup, chili sauce etc and mix, add in the bell peppers or capsicums or any choice of veggies, also add in the blanched yellow zucchini cubes, herbs and garam masala powder, break open the eggs and place them in the pan carefully not to break the yolks.
- Cover and cook the shakshuka on a low to medium flame for around 6- 8 mins, allowing the eggs to settle down and get cooked too.
- Finally add in the golden fried sliced onions, grated cheese and fresh coriander or parsley and serve it hot with assorted breads.
