Learn how to make traditional Shakshuka, an Israeli classic breakfast dish that has deep roots in North-African cultures of Liberia and Tunisia, with this easy recipe. It is almost a must-try for anyone visiting Israel.
It should come as no surprise that traditional foods of a place or a region are important indictors of life and lifestyle of the people from that region. There is so much more to food than just to eat. Traditional cuisine has history, character and tells the story of people almost as much as any history book. In fact some might argue that food defines people. The kind of food they eat directly translates to the kind of life they live. The fact that a dish that has humble beginnings in North Africa and is now considered a staple in many Mediterranean countries says something about the migration of people along with flavors, spices and lifestyles. When you share traditional foods with people, you are sharing a part of your culture, history and your life without any prejudice.
Adding diversity to your dinner table is a great way to expand your cultural knowledge and begin to understand and appreciate all the beauty that there is in the world. From breakfast ideas from Finland to Ethiopia coffee ceremonies, there is a lot to learn about the world from food.
Shakshuka is a traditional dish of farm fresh eggs that are poached in a thick sauce of stewed tomatoes, onions, garlic, peppers, and spices like paprika and cumin. It is considered a one pot dish and is often served in the cast-iron skillet that it is made in. Many people eat Shakshuka with some dry bread although it can be had as is as well. While it is considered a breakfast dish, many homes and restaurants in Israel are known to serve it all day long, even if it is not on the official menu.
Shakshuka is traditionally gluten-free and of course can be made vegan as well by replacing eggs with tofu. The Mediterranean version of Shakshuka often includes eggplant and feta cheese. It is also served with a side of hummus.
Origins of Shakshuka
According to some, Shakshuka is said to have originated in Yemen. Others claim it came from the Ottoman Empire. In Israel, it is believed that the dish was actually brought over by the migrating community that came from Northeastern African countries of Tunisia and Libya.
The name Shakshuka essentially means ‘all mixed up‘ – shuk– which is a beautiful way to not onlydescribe the dish but all thediverse culture and community of Israel.
Shakshuka is a hearty, earthy and simple meal at it most basic. With a few basic and readily available ingredients like tomatoes and eggs, it was the perfect way a immigrant community could make ends meet. Plus the density of the eggs, tomatoes and bread made it a very healthy alternative as well.Besides being very affordable, Shakshuka is also a super easy one-pan dish to make.
These days, practically any dish in which eggs are cooked in the sauce is called Shakshuka in Israel and many variations in terms of ingredients, flavors and colors are popping up.
Red Shakshuka Recipe
Ask any Israeli and they have their own twist to making Shakshuka. Some of it is passed down, some of it is trial and error. But the great thing is, you cannot make a bad Shakshuka – it is literally that simple!
Ingredients:
- 3 to 4 eggs
- 3 to 5 ripe but firm tomatoes
- 2 small Red peppers
- Garlic
- Cumin powder
- Paprika/ Red chilli powder
- Salt to taste
Method:
- Dice the onion and garlic and fry them with oil in a cast iron pan.
- Add in some fresh diced tomatoes and diced red peppers. You can also use canned tomato paste but fresh tomatoes will add more flavor and taste.
- Wait till everything cooks and then spice it up with salt, pepper, cumin, paprika or red chili powder.
- Before adding the eggs, make a little hollow indent in the tomato mix in the pan. Then crack the egg into that hollow. This helps the eggs cook evenly and not run all over the dish.
- When the eggs are poached exactly how you like them – firm, runny, soft or well cooked, remove the pan from the heat.
- Garnish with parsley and bring the pan to the table to enjoy immediately.
Green Shakshuka Recipe
Although not the traditional way to make it, this green Shakshuka recipe is equally delicious and just as healthy and fulfilling. Here warm eggs are cooked over a bed of leeks, garlic and greens. You can add tangy feta cheese to give a bust of flavor and serve with warm bread.
Mushroom or eggplant can also be added here. Cook the leeks, garlic and greens in the pan. Add the cheese and crack in the eggs. would work really well here, too. Simply sauté the leeks, garlic, and greens in the pan, add the crumbled cheese, crack in the eggs. You can continue to cook the dish on the stove top or finish off in the oven.
Alternative Shakshuka Recipes
The simplicity and versatility of this dish makes it easy to substitute for any dietary restrictions. Replace the eggs with tofu for a vegan Shakshuka dish. Use canned tomatoes or tomato paste if you don’t have fresh ones in the pantry.
Have you tried the traditional Israeli Shakshuka for breakfast? What is your favorite breakfast dish?
