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, eggs are added and cooked in the sauce. The dish is seasoned with fresh herbs and cheese and served with bread. It is a hearty dish and makes for a great breakfast.
Living in Germany, the bread capital of the world, I was inspired to try this dish with different varieties of bread. I also made some variations to the dish according to my Indian taste and came up with something that suits my palette and is absolutely delicious.
If you want to learn about bread varieties in Germany, check out my article: Understanding Bread in German Bakeries and Supermarkets.
I love including eggs in my breakfast and have already shared many egg-based breakfast recipes. You can check them out on my Breakfast Recipes Page.
Now, let’s start with the recipe for Shakshouka:
Equipment Needed:
Pan: https://amzn.to/44V92Ek
Cutting Board: https://amzn.to/3n9IXjM
Knife Set: https://amzn.to/3Lg64Bj
Ingredients for 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: About 2 cups, sliced
- Turmeric Powder: 1 teaspoon
- Paprika Powder: 1 teaspoon
- Cumin Powder: 1/2 teaspoon
- Salt: To taste
- Feta cheese: About 1/2 cup, crumbled
- Fresh Coriander leaves: 2 tablespoons, finely chopped
- Water: About 1 cup
Method to make Shakshouka:
- Heat oil in a pan and add green chillies. On high heat, let them fry. Doing so will cause the chilli to lose some of its spiciness.
- Then add onions and garlic and fry till the onions are light brown.
- Add chopped capsicum and fry on medium heat.
- Now add mushrooms. Continue frying on medium heat.
- Add one tablespoon of 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 occasionally with a spatula. When the tomatoes are fully cooked and no longer taste raw, proceed to the next step.
- 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 where you cook the sauce. Push the sauce aside to make a small cavity. Place the egg in that cavity. This way, the egg will stay in its place and not spread.
- Cover with a lid, reduce the heat, and let the eggs cook. Note that we want the egg yolk to be runny but cooked. 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 favourite bread.
About Ingredient sourcing in Germany:
- Eggs: Called Eier in German. Available in supermarkets. Read my article: Eggs in German Supermarkets decoded.
- Olive Oil/Sunflower oil: Available in supermarkets. Read my article: Different Types of Oils in German Supermarkets-Explained.
- Garlic: Called Knoblauch in German. Available in the vegetable section of supermarkets.
- Onion: Called Zwiebel in German. Available in the vegetable section of supermarkets.
- Tomatoes: Called Tomaten in German. Available in the vegetable section of supermarkets.
- Capsicum: Called Paprika in German. Available in the vegetable section of supermarkets.
- Mushrooms: Called Campignions in German. Available in the vegetable section of supermarkets.
- Turmeric Powder: Called Kurkuma Pulver. Available in supermarkets as well as Indian shops.
- Paprika Powder: Called Paprika Pulver. Available in supermarkets.
- Cumin Powder: You can buy this from Indian shops. Alternatively dry roast cumin seeds and grind them in a mixie.
- Salt: Called Salz in German. Read my article: 10 Types of Salts in German Supermarkets-Explained.
- Feta Cheese: Called Feta-Käse in German. Available in supermarkets.
- Fresh Coriander Leaves: Available in Indian and Turkish stores.
Recipe for Shakshouka
Equipment
- Pan
- Cutting Board and Knives
Ingredients
- 7 Eggs
- 2 tbsp Olive Oil/Sunflower oil:
- 1 tbsp Finely Chopped Garlic
- 1 Big Onion, finely chopped
- 2 Medium-Sized Tomatoes, puréed
- 2 medium-sized Capsicums, finely chopped
- 2 Cups Sliced Mushrooms
- 1 tsp Turmeric Powder
- 1 tsp Paprika Powder
- ½ tsp Cumin Powder
- Salt; to taste
- ½ Cup Crumbled Feta Cheese
- 2 tbsp Finely Chopped Fresh Coriander Leaves
- 1 Cup Water
Instructions
- Heat oil in a pan and add green chillies. On high heat, let them fry. In doing so, some of the spicinesses of the chilli 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.
- 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 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 favourite bread.
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