Shakshuka is a wonderful, savory and filling dish to serve for brunch, lunch or dinner. It goes great with a side of bread, couscous or a Mediterranean-style salad. This dish originates from North Africa and the Middle East and is very common in Israel.
It can be adapted to include what you have on hand, making it a great end of the week, clean-out-the-fridge dish. Vegetables such as summer squash, eggplant, broccoli or carrots can easily be added to cook down with the sauce and make it your own. If you buy a bunch of parsley for another dish, this is a great way to use up the rest of it. Shakshuka is a great way to use up bumper crops of your fresh garden produce.
Give this a try for your next brunch for something new and different. It’s so satisfying!
Yields 4 cups sauce plus an egg (Serves 4)
- 2-3 tablespoons canola oil
- 1 medium eggplant
- 1/2 large yellow onion
- 2 cloves garlic
- 4 cups fresh tomatoes or 32 ounce can San Marzano whole tomatoes
- 4-6 eggs (based on your preference)
- 1 teaspoon ras el hanout (substitute cumin if you don’t have this spice blend)
- 1 teaspoon paprika
- 1 teaspoon chili powder (more if you like it spicier)
- Pinch cayenne
- 1 teaspoon sugar (optional)
- Salt and Pepper to taste (start with 1 teaspoon salt)
- 2 tablespoons fresh parsley (for garnish and added flavor)
- Zucchini, yellow squash, bell pepper, hot peppers, carrots, broccoli and green beans are all possible additions to this dish and a great way to minimize food waste by using up odds and ends of leftover vegetables.
Thinly slice the onions and mince the garlic. Heat a medium cast iron or non-stick skillet over medium heat. Once heated add oil and then place sliced onions in hot oil. Sauté for 8 -10 minutes until translucent and beginning to slightly caramelize. While onion is cooking, dice the eggplant and any other vegetables you’re using into a medium dice, about 1/2 inch cubes. There is no need to peel the eggplant.
Add garlic, eggplant and any other vegetables to sauté with the onions for 5 minutes to slightly brown the vegetables. You can add some minced jalapeño or Serrano at this time if you like extra spice.
Add tomatoes. If using whole tomatoes, crush them in a bowl before adding to the skillet. Or you can do what I did and squeeze them with your hands as you add them to the skillet. Add the spices and sugar to the pan and stir to combine well. Let simmer over medium low for 10 minutes. Carefully taste and adjust salt to your preference.
While simmering you can rough chop the parsley leaves to have them ready. Keep the stems to either add to a pesto, chimichurri sauce or freeze them with your other vegetable scraps to make a simple, homemade broth.
After 10 minutes, gently crack the eggs onto the shakshuka while it’s still cooking. Let cook for another 10 minutes, or until the eggs are fully cooked to your liking. You can cover with a lid to cook the eggs faster if you’d like.
Sprinkle with freshly cracked black pepper and parsley for serving. Serve hot with a side of hearty, crusty bread, pita or couscous. Goes well with a fresh salad topped with feta cheese.
Enjoy! I’d love to know how you like it and how you adapt it to make it your own. You can easily add sausage to this dish. Just cook it while cooking the vegetables and before adding the tomatoes. Another spice that is a great addition is Aleppo pepper, which adds a warm earthy spiciness to the dish.
Shakshuka simmering in tomatoes
Eggs cooking in shakshuka