History & Origin

Shakshuka, a dish believed to have originated in North Africa, particularly Egypt, has grown in popularity across the Mediterranean and the Middle East. Traditionally enjoyed for breakfast or brunch, Shakshuka features poached eggs nestled in a flavorful mix of tomatoes, peppers, and spices. The dish is thought to have roots in the Berber cuisine, evolving over time and integrating different regional flavors. In countries like Tunisia and Algeria, variations of this dish exist, showcasing unique local ingredients and preparation methods.

The name 'Shakshuka' itself is derived from the Arabic word for 'a mixture,' reflecting the delightful medley of flavors that this dish embodies. Its vibrant colors and aromatic spices make it not only a meal but also a feast for the senses, often served with crusty bread for dipping.

Nutritional Values

  • Calories: Approximately 300-400 per serving
  • Protein: 20g
  • Fat: 18g
  • Carbohydrates: 25g
  • Fiber: 5g
  • Sugar: 5g

Shakshuka is not just a treat for your taste buds; it also offers a range of nutritional benefits. Rich in protein from the eggs and packed with vitamins from the tomatoes and peppers, this dish is a great way to start your day. The inclusion of olive oil provides healthy fats, while the spices contribute antioxidants, making it a wholesome choice for any meal.

Recipe & Ingredients

To prepare Shakshuka, you will need the following ingredients:

  • 1 tablespoon olive oil
  • 2 chopped red onions
  • 1 finely chopped red chili
  • 1 clove garlic, minced
  • Chopped coriander (fresh)
  • 800g cherry tomatoes
  • 1 tablespoon caster sugar
  • 4 eggs
  • Feta cheese (for topping)

Instructions:

  1. Heat the olive oil in a large frying pan with a lid over medium heat.
  2. Add the onions, chili, garlic, and coriander stalks, cooking for about 5 minutes until softened.
  3. Stir in the cherry tomatoes and sugar, allowing the mixture to bubble for 8-10 minutes until it thickens.
  4. Using the back of a spoon, create four dips in the sauce and crack an egg into each dip.
  5. Cover the pan with the lid and cook over low heat for 6-8 minutes, or until the eggs are cooked to your liking.
  6. Sprinkle with fresh coriander leaves and feta cheese before serving with crusty bread.