Classic Shakshuka

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What's special

A breakfast to share with friends and family

This is a classic Shakshuka recipe, originated from North Africa. I chose to make this dish because I like a spicy breakfast. It’s also very good to eat when you want to recover after a long night of partying.

Watch How to Make it

This classic Shakshuka is a great fresh breakfast to share with your friends and family. It goes well for when you need a boost of energy besides the coffee. You get that boost from the spiciness and from the protein from the eggs. Enjoy! 

Here is the written recipe, with the ingredients and step by step instructions:

Classic Shakshuka

The best brunch idea: Shakshuka. This is an easy and traditional recipe to make at home for two.
Servings 4 people

Equipment

  • Pan
  • Pan lid
  • Sharp knife
  • Rubber spatula

Ingredients

  • 4 eggs
  • 1.5 pounds chopped canned tomatoes (or 780 grams)
  • 1 red bell pepper
  • 2 onion (2 small or 1 medium)
  • 3 cloves garlic
  • 1 tsp sweet paprika
  • 0.5 tsp cumin
  • 0.5 tsp chili powder
  • parsley (or coriander)

Instructions

  • Start by chopping the onions
  • Peel the garlic and chop it finely or crush it
  • Cut the bell pepper into small cubes.
  • Add olive oil to a preheated pan at medium heat
  • Add the chopped onions. Reduce the heat to low and let them sweat for 5 -7 mins, until translucent.
  • Add the garlic and let it cook for 20 seconds.
  • Add 1 teaspoon of paprika, half a teaspoon of chili powder and half a teaspoon of cumin, then mix for 30 seconds.
  • Add the bell pepper and mix, then cook for 1 min.
  • Add the tomatoes and 1 teaspoon of salt, then mix everything very well. Let it simmer at medium heat for 5-7 mins until the sauce reduces around a quarter.
  • Make 4 spaces in the sauce and add the eggs in them. Put the lid on and let it cook for 5 min, to get poached eggs. I left mine 7 min because I like them cooked hard. Keep in mind the eggs are still cooking after you take the pan of.
  • Sprinkle some black pepper over, and the chopped parsley, or coriander, or both.
  • You can serve with the pan in the middle for everyone to share, or you can put each serving in a nice bowl, where you can soak in the bread to your liking. Try to get a little of something in every bite.
Cuisine: African, Mediterranean

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @notacheftv on Instagram and hashtag it #notacheftv.

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