Have you ever wondered how to make shakshuka? This wonderful Middle Eastern poached egg dish made in a saucy tomato broth is the next best addition to your weekend brunch.
The other week, Sahar was over and we were discussing some exciting new projects for the YouTube channel. Somehow we got into a discussion about happiness (who doesn’t want to chat about happiness?!) and before she could finish asking me my favourite things, I shouted BRUNCH.
The thought of brunch makes me happy, and thoughts of happiness make me think of brunch. Some of my best memories in life have happened over the brunch table. Yes, this post will absolutely be forcing you to take a walk down memory lane with me…
Allow me to begin.
My earliest memories of brunch remind me of my Mom’s baked french toast and bagels and lox. For some reason I also only associated brunch with bar and bat mitzvah’s because at 10 years old, the only brunches you have are associated with Jewish children coming of age…what?
As I got older I expanded my brunch repertoire to hangover brunches at McGill pizza and bottomless brunches in NYC. I’ve brunched in Toronto, in San Francisco, in Israel, in Italy and pretty much everywhere in between.
I’ve gone sweet, I’ve gone savoury, but more often than not I’ve shakshuka’ed. Because once you try shakshuka, you never go back.
In case you’ve never heard of shakshuka, allow me to explain. It’s a traditional Israeli dish (also eaten in other regions of the middle east) that is made up of a thick tomato broth with a poached egg cooked inside. It’s basically the best brunch recipe ever and also the easiest to whip up if you’re hosting guests.
It sounds like a complicated dish, but it’s actually incredibly easy…and fun to say!
But for me, it’s currently associated with my last two brunches with my bestie Dale and my right-hand lady Jess.
Essentially, shakshuka is happiness. Screw the rest of brunch!
…okay fine, coffee too!Print
How To Make Shakshuka
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings
- Heat up oil in a 10 inch cast-iron (ideal) or large skillet over med-high heat.
- Sauté onions for 3-5 mins or until translucent.
- Add in garlic and cook for 1 minute.
- Add diced tomatoes and spices and bring to a boil then let simmer for about 5 mins or until broth has thickened.
- Create 5 small “wells” for the eggs and crack eggs directly into wells. There should be 4 around the edges and 1 in the middle.
- Cover with a lid, if available or lightly with tin foil and let cook for about 10 mins for over-easy eggs or longer for more well done. Watch closely until desired egg consistency has been reached as each pan/stove top is different.
- Top with fresh parsley and black pepper. Optional to top with feta or goat’s cheese.
- Serve immediately with fresh bread or pita for dipping.
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