shakshuka & shortcut

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Shakshuka is everywhere!
I remember more than about half a dozen blog posts about Shakshuka during the last months… time to deal w/ it from our viewpoint: how to prepare it quick & easy!

I learnt from Wikipedia that Shakshuka originated from North Africa & made its way into the Middle East – especially to Israel where Shakshuka is well known to any tourist as THE Israeli breakfast (this comes from reading some posts about recent journeys to Israel). There seems to be a variety of Shakshuka recipes idling in the internet…



…& I studied the recipes… & I found an approach…

Let’s begin w/ the „classic approach“ – as far as definable:

  • tomatoes
  • onions
  • fresh chili peppers
  • eggs.

As far as I can assess it there seems to be a lot of chili peppers involved… My better half isn’t so fond of chili (& for me a light chili flavour is fine!): therefore I reduced the chili factor considerably – instead I used bell peppers.


So we need:

  • spring onions
  • beef tomatoes
  • red bell peppers
  • garlic
  • tomato purèe
  • cumin, coriander & sweet paprika
  • … & eggs!

In the beginning there is some serious chopping work to be done.

We start w/ chopped spring onions & pressed garlic in olive oil: stir & fry!

We add chopped red bell peppers & stir & fry.



We add chopped tomatoes & stir & fry.

We add tomato purée & stir & fry.



We add the spices (incl. maybe a pinch of ground chili!) & stir… & start letting the mess simmer… Gradually we add some water… the mess shouldn’t get too firm nor should it get too runny.

Add salt & pepper to taste… & a pinch of sugar…



Up to now about 25 min have gone: w/ a tablespoon we form some depressions & crack an egg in each.



We put a lid on it & let it simmer for 5 min… to get some soft eggs…



…or we let it simmer for another 5 min – i. e. 10 min altogether – for some firm eggs.



Bon appétit!


shakshuka & shortcut
Shakshuka is everywhere! I remember more than about half a dozen blog posts about Shakshuka during the last months... time to deal w/ it from our viewpoint: how to prepare it quick & easy!
Prep Time10 mins
Cook Time35 mins
  • 1-2 tbsp olive oil
  • 5-6 spring onions
  • 1 clove of garlic
  • 1-2 fresh chili - optional
  • 2 bell peppers
  • 2 beef tomatoes
  • 1 small can tomato purée 70 g
  • a pinch of sugar
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp ground coriander
  • 1/2 tsp ground chili - optional
  • 50 - 100 ml water
  • 5 eggs
  • fresh parsley
  • salt & pepper
how to:
  • Chop the spring onions, the bell pepper & the tomatoes.
  • Heat the olive oil in a pan & add pressed garlic & spring onions.
  • Optional: add chopped fresh chili.
  • Stir & fry until starting to get soft i. e. 3-4 min.
  • Add chopped bell pepper & continue stirring & frying.
  • Add tomatoes, tomato purée & sugar & continue...
  • Add spices (cumin, paprika, coriander).
  • Optional: add ground chili.
  • Stir until well combined & let it simmer for about 10 min.
  • Add salt & pepper to taste.
  • Add water - step by step: the mess in the pan shouldn’t get too dry nor should it get too liquid.
  • Let it simmer for about another 10 min.
  • With a spoon make holes in the mess.
  • Crack an egg into each hole.
  • Cover the pan & let it simmer for about 5 - 10 min depending how soft you like the eggs.
  • Add chopped parsley before serving.
Spring onions: You may also use onions.
Chili: Although chili is a characteristic ingredient of shakshuka I define its use as optional. You may use as much chili as you like & you may use fresh or dried chili as well as ground chili.
Tomatoes: You may also use canned tomatoes.
Eggs: You may also use 6 eggs or reduce to 4 eggs.
You may store shakshuka (w/ eggs well done!) in the fridge for up to 2 days.


Serve w/ some chopped parsley – not only for decoration, but also for additional fresh flavour!
(You may substitute parsley by fresh coriander if you like.)



So let’s compare the egg varieties:

  • soft & runny
  • firm…

If you like soft eggs you should eat Shakshuka at once; if the eggs are more of the hard-boiled style you may store Shakshuka in the fridge for up to 2 days (at least!).

…& Shakshuka isn’t only for breakfast: you may also have it for lunch or dinner or whatever… There’s a lot of spices in the mess caring for an intensive flavour!



Coming now to the shortcut:

What to do to reduce preparation time?

  • Start w/ chopped spring onions & pressed garlic in olive oil…
  • Add canned Italian tomatoes already chopped & crushed…
  • Add spices & salt & pepper…
  • Let it simmer & reduce to a thickly mess…
  • Add eggs…

Overall it shouldn’t be longer than 20 min for preparation!


…& there are some varieties:

  • You may also add more vegetables to Shakshuka like courgettes, aubergine, fennel, carrots, beans…
    There’s no limit to your preferences resp. fantasy!
  • If you happen to have some leftovers i. e. already cooked vegetables this will work fine!
    It encourages our „shortcut“…



The businesswoman w/ too many office hours thinks

I’ll definitely prefer the shortcut w/ some spices – lots of spices… & some leftover vegetables! This will be fine for dinner in summer together w/ some fresh crispy bread!



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