Eggs have never looked better, this easy Shakshuka recipe guarantees love at first bite!
We reached a bit of a vegetable saturation at home the other day. There were too many consecutive veggie dishes and not too many people pleased about that. But then those very same vegetables were transformed into Shakshuka (with the help from some eggs) and happiness returned to our table!
If you are new to Shakshuka, it’s a traditional North African and Middle Eastern dish of poached eggs cooked in a tomato-vegetable sauce. Served with some lovely bread to mop up that sauce, it’s impossible to not love this healthy and hearty dish.
Shakshuka is a one-skillet dish and is fabulously simple! Your everyday ingredients are the stars here – tomatoes, onions, capsicum, eggs. The rest is up to you to season and change according to your taste!
In my version, my tomato sauce came in handy. Its got plenty of garlic and oregano which takes care of most of the seasoning. I added in a little bit of cumin and chili flakes and then a generous amount of red and yellow peppers along with some homegrown purslane. Purslane is a succulent green leafy vegetable. It is an exceptionally nutritious plant, very rich in dietary fiber, minerals, and vitamins. It contains an abundance of Omega 3 fatty acids, vitamins A, E & C. It’s a versatile vegetable that you can use in dal, soup, omelettes or could try it in your cheela/ chickpea pancakes! Adding purslane is my way of making this Shakshuka even more wholesome.
A sprinkling of feta cheese gives you delicious creamy bites that make this recipe even better. The eggs are easy enough to incorporate, all it takes is creating little indents in the stew and adding them in.
The result is a gorgeous dish that will leave everyone with happy bellies! It’s a versatile meal that can be enjoyed at any time and is so comforting with its rustic, classic flavors.
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- 1.5 tsp Olive oil
- 1/2 tsp Cumin seeds/Jeera
- 1 cup Tomato sauce Link to this recipe is given below
- 1/2 Yellow pepper, diced
- 1/2 Red pepper, diced
- 1 cup Purslane/ kulfa ka saag, chopped
- 1/2 tsp Cumin powder
- 1 tsp Chilli flakes Add more if you prefer
- Salt & Pepper to taste
- 4 Eggs
- Feta cheese crumbled, roasted pine nuts , Fresh Cilantro for sprinkling on top
- Heat the olive oil in a cast iron skillet. Add the cumin seeds.
- Add the bell peppers and cook for a couple minutes. Now stir in the tomato sauce.
- Mix in the cumin powder, chilli flakes, salt and pepper. Cook for another 2-3 minutes.
- Stir in the chopped purslane and let it all cook and thicken, about 4-5 minutes.
- Create little wells or indentations in the sauce and gently crack the eggs into the sauce. Make sure the eggs are evenly spaced.
- Cover the pan till the eggs are almost cooked. Now place the skillet under the broiler for 2-3 minutes to finish the eggs. You may finish cooking them on the stove top too.
- Sprinkle the feta cheese on the hot eggs immediately and serve with cilantro and nuts on top. Eat warm with hot buttered toast. Enjoy!
- Here is the recipe for the Tomato Sauce.