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    Shakshuka: Eggs on Tomato Sauce

    Shakshuka: Eggs on Tomato Sauce

    En Español Recipe ↆ

    If you've never tried Shakshuka, or Eggs on Tomato Sauce, you should, and you'll also fall in love with this recipe with queso de freír.

    Shakshuka: Eggs on Tomato Sauce

    JUMP TO: show ↓
    1. Why we ❤️ it
    2. About this recipe
    3. Recipe

    Why we ❤️ it

    Shakshuka (eggs on tomato sauce) is one of those dishes that have made so many rounds on the internet that you're likely to have seen it elsewhere. Trying it for the first time, on the other hand, makes you wonder just why you haven't made it before. Such a simple idea, such a great little dish.

    It was during my culinary tour of Israel where I first encountered shakshuka outside of a cookbook, or the internet. I just knew I had to write a recipe for it. At least four tests later, I think I got just the perfect one for our readers.

    • Shakshuka: Eggs on Tomato Sauce
    • Shakshuka: Eggs on Tomato Sauce

    Also spelled shakshouka, the name is also used in Arabic to describe any type of mixture. Its origins are a matter of debate, but the most accepted version is that it is of Tunisian origin -- it's also known and loved in Libya, Algeria, Morocco and Egypt -- and was brought to Israel by Tunisian Jews. It is a popular breakfast dish, but can also be served for dinner.

    About this recipe

    There aren't that many food blogs without a recipe for shakshuka, and here's mine too. In my defense, it is a great dish, and it's highly adaptable, with variations ranging from the simple, soupy tomato base, to the vegetable-laden concoction that I favor.

    Similar concepts can be found in other cuisines, like the Spanish pisto manchego -- possibly brought over by the Muslims who occupied the Iberian peninsula for 800 years.

    For my recipe, I have gathered inspiration from several versions, and the addition of queso de freir (pan-fried halloumi in the original at MantaRay Restaurant) works so well that I think it should be a permanent addition to shakshuka everywhere.

    Buen provecho,

    Tia Clara

    Also read:

    • Gastronomic Tour of Israel
    • Rice with Lentils (Mejadra)
    • Eggplant and Eggs Pita Sandwich (Sabich)

    Recipe

    Keep screen on while cooking

    Shakshuka Recipe: Eggs on Tomato Sauce

    By: Clara Gonzalez
    Shakshuka Recipe: Eggs on Tomato Sauce: If you've never tried it, you should, and you'll also fall in love with this version with queso de freír.
    5 from 1 vote
    Save for Later Send by Email Print Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast, Lunch
    Cuisine Middle-Eastern
    Servings 6 servings
    Calories 342 kcal

    Ingredients

    • ½ pound queso de freir, (or halloumi) cut into slices
    • 5 tablespoons olive oil
    • 3 garlic cloves, , crushed
    • 1 eggplant (large), , diced (about 3 cups)
    • 1 bell pepper, , diced
    • 4 large tomato, , diced (about 4 cups)
    • 1 ½ cup tomato sauce
    • 1 ½ teaspoon salt, (or to taste)
    • ¼ teaspoon pepper (freshly-cracked, or ground), (or to taste)
    • ½ teaspoon chilli powder, (or to taste)
    • ½ teaspoon cumin powder, (optional)
    • 6 egg (medium)
    • 2 tablespoons minced parsley

    Instructions
     

    • Frying cheese: Pat dry the cheese to remove excess moisture. Heat half the oil over medium heat and pan-fry the cheese till it turns a golden color, turn and fry on the other side.
      Remove the cheese and let it rest on a paper towel.
    • Cooking vegetables: Add the remaining oil to the pan and add the garlic and eggplant and stir for 30 seconds. Add pepper and tomatoes and mix well. Cook stirring until the tomatoes start releasing liquid.
      Add tomato sauce and a ⅓ cup of water. Lower the heat and simmer until the vegetables are cooked through but firm (about 4 mins). Season with salt and pepper and chili to taste, stir in cumin.
    • Cooking eggs: Make small wells in the sauce and gently crack the eggs into them one by one. Cook until the egg white has set but the yolk remains runny.
    • Serving: Sprinkle with the parsley and serve immediately with bread on the side.

    Tips and Notes

    Traditionally, shakshuka is served in the same pot it is cooked, but assuming that you do not have 6 cooking pans, I have made it in one batch.

    Nutrition

    Calories: 342kcalCarbohydrates: 13gProtein: 17gFat: 26gSaturated Fat: 9gCholesterol: 164mgSodium: 1428mgPotassium: 692mgFiber: 5gSugar: 9gVitamin A: 1835IUVitamin C: 43.4mgCalcium: 433mgIron: 2.1mg

    Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutritional information.

    READERS SEARCHED FOR huevos rancheros, pisto manchego
    More recipes with: cheese, eggplant, eggs, tomato
    Edited: Jul 24, 2020 | Publish: Feb 23, 2015

    ¡Hola! I am Tía Clara, your host. Thanks for visiting.
    - Any questions or comments about this?
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      Pasta with Mozzarella-Stuffed Meatballs and Tomato Sauce
    Recipe Rating




    Recipe Rating




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    5 Comments
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    Jeanne
    April 19, 2015 8:18 PM

    This dish brings tears to my eyes. Mi suegra que en paz decanse, simepre lo preparaba. Ella me enseño como prepararlo. La extraño mucho y mi esposo mas. Pero en fin, es super delicioso. We always have it for brunch, con pan de agua o con really cripy pita.

    1
    Reply
    Dee
    April 16, 2015 10:06 AM

    This post is making me homesick....when you go back make sure you check out the artist's quarter in Tzfat!!

    1
    Reply
    Margarita Y Judd
    July 18, 2018 6:29 AM

    Excellent writing! You make us proud!5 stars

    0
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