Shakshuka is a fast, easy, and delicious dish that uses some of my favourite combinations of spices. This Middle Eastern meal only takes about 20 minutes to make, and pairs perfectly with fresh pillowy flat bread or naan.
I originally started making Shakshuka because it cooks well on cast iron and only uses one pan. The low maintenance prep and single pan requirement made it ideal for a quick nutritious breakfast on camping trips. I remember one particular camping trip in Jasper National Park where I made a massive cast iron pot of Shakshuka with enough eggs to feed our group. Because Shakshuka is such a simple dish, and cast iron is the ultimate material for even heat distribution, every single egg in our gigantic skillet cooked perfectly.
While Shakshuka is traditionally a camping dish in our household, every now and then I will get a craving and make it at home. This morning I used some of our fresh garden tomatoes and made a small serving for my Husband and I, then served it on the side of some warm homemade naan bread.
Recipe for Shakshuka:
5-6 Farm Fresh Eggs
1/2 White Onion
2 Large Cloves of Garlic (minced)
4 Fresh Tomatoes (I have also used canned diced tomato)
1 Cup of Tomato Sauce
1 – 2 Tablespoons of Tomato Paste
1 Teaspoon of Cumin
1 Teaspoon of Paprika
1 Teaspoon of Chilli Powder
1/4 Teaspoon of Cayenne Pepper
Fresh Cracked Peppercorn
Splash of Olive Oil
Instructions for Shakshuka
1: Place a cast iron frying pan on medium heat, and drizzle with olive oil. Sauté minced garlic and onion in the frying pan until translucent in colour. Stir in your diced tomatoes, and allow the pan to reduce slightly.
2: Add in your tomato sauce, tomato paste, cumin, paprika, chilli powder, cayenne pepper, sea salt, and cracked pepper corns. Increase your heat slightly, until your tomato sauce begins to bubble.
3: With a spoon, make a well in your tomato sauce and carefully crack an egg in. Repeat this process as evenly as you can throughout the tomato sauce, until all your eggs are poaching. Try and ensure no eggs are touching.
4: Cover your cast iron with a glass lid, and monitor carefully. Once your egg whites are cooked, your Shakshuka is ready to serve.
5: Remove from the heat, and serve alongside warm flat bread, pita, or naan.