Recipe for Shakshouka
Shakshouka is a dish said to have originated in North Africa. In this dish, a sauce is made with onions and tomatoes and combined with spices like paprika and peppers. After that, poached eggs are then added, and the dish is seasoned with fresh herbs and cheese. It is a hearty dish served with bread and makes for a great breakfast.
Living in Germany, the bread capital of the world, I was inspired to try this dish and try it out with different breads. Also, I made some variations to the dish as per my Indian taste and came up with something that suits my palette and is absolutely delicious.
So, here goes the Shakshouka recipe that I follow in my home.
Ingredients needed to make Shakshouka:
- Eggs: 7
- Olive Oil/Sunflower oil: 2 tablespoons
- Green chillies: 3-4, finely chopped
- Garlic: 1 tablespoon, finely chopped
- Onion: 1 big, finely chopped
- Tomatoes: 2 medium-sized, puréed
- Capsicums: 2 medium-sized, finely chopped
- Mushroom Fresh or dry: About 2 cups, sliced
- Turmeric Powder: 1 teaspoon
- Paprika Powder: 1 teaspoon
- Cumin Powder: 1 teaspoon
- Salt: To taste
- Feta cheese: About 1/2 cup, crumbled
- Fresh Coriander leaves: 2 tablespoons, finely chopped
- Water: About 1 cup
Method for making the dish:
- Heat oil in a pan and add green chillies. On high heat, let them fry. In doing so, some of the spicinesses of the chili will be lost.
- Then add onions and garlic and fry till the onions are light brown.
- Add chopped capsicum and fry on medium heat.
- Now add mushrooms. You can use fresh mushrooms. I like making it with Shitake mushrooms, commonly available in dry form in my city. (More about it at the end of the article)
- Add 1 tablespoon fresh coriander and, on medium heat, fry everything together.
- Now add tomato puree and mix.
- Add the spices – turmeric powder, cumin powder, paprika powder, and salt.
- Cover with a lid and cook on low heat for 10- 12 minutes. Stir it occasionally with a spatula. You can taste in between and see. Move to the next step when the tomatoes are fully cooked and don’t taste raw any more.
- Take a small bowl and break one egg at a time into it. One by one, transfer the eggs from the bowl to the pan in which you are cooking the sauce. Make a small gap using the spatula and put the egg into the gap.
- Cover with a lid, reduce the heat, and let the eggs cook. Note here that we want the eggs runny but cooked, so stop when that’s done. It usually takes up to 5 minutes. If you don’t prefer a runny yolk, you can cook it further, but this dish tastes best when it is runny.
- Take off the heat and garnish with crumbled feta cheese and fresh coriander leaves.
- Serve with your favorite bread.
Check out other recipes from my kitchen here.