Shakshuka: a simple step-by-step recipe with photos

Shakshuka is a traditional dish originating from North Africa. It is an integral part of the cuisines of Middle Eastern countries. It is a vivid example of how simple ingredients can create an incredibly aromatic and delicious dish. After all, it is essentially nothing more than eggs with vegetables. But it's not that simple ;)

The very word "shakshuka" comes from Arabic and literally means "mixture". This best reflects the essence of the dish, as it is a combination of tomatoes, onions, peppers, garlic, and spices, in which eggs are fried. Over time, this seemingly trivial recipe has been adapted in various countries and regions, where it has been complemented with a variety of vegetables, spices, cheeses, and even meat, making each shakshuka unique. The famous Ukrainian chef Yevhen Klopotenko even makes shakshuka with zucchini, just so you know; ) Despite all the variations, the main idea remains unchanged: a combination of eggs with a rich vegetable sauce based on tomatoes and sweet peppers.

In our version of shakshuka, we used tomatoes, sweet bell peppers, garlic, cumin, chili powder (on the tip of a knife), and fresh homemade chicken eggs. We cooked it in a thick-bottomed skillet, covered, to keep the yolks runny. The finished shakshuka was decorated with dried cilantro, adding even more aromas and flavors. In our humble opinion, this simple yet incredibly delicious dish is the perfect option for breakfast. So let's break down our recipe into small steps ;)

Peel the onion and garlic. Wash and chop the tomatoes, peppers, and other vegetables into small cubes of roughly the same size.

Heat the skillet and add a small amount of oil.

At the same time, add all the chopped vegetables and fry them over medium heat until they become soft.

We can use the onion as a reference since it is the hardest vegetable. This stage takes about 7-9 minutes.

When the vegetables reach the desired consistency, make small indentations in them with a tablespoon and carefully crack the eggs into them.

Cook covered until the whites are set, but the yolks remain runny. Before serving, sprinkle with dried cilantro.

Serve in portions and enjoy the shakshuka. Bon appétit!