Have you ever wondered how to make shakshuka? This wonderful This Israeli Shakshuka recipe with poached eggs made in a saucy tomato broth is the next best addition to your weekend brunch or easy recipe arsenal.
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…
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 holidays?! As I got older I expanded my brunch repertoire to unfortunately 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 savory, but more often than not I’ve shakshuka’ed. Because once you try a shakshuka recipe, you never go back.
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What is Shakshuka?
In case you’ve never heard of shakshuka or made a shakshuka recipe, allow me to explain. It’s a traditional Israeli dish (also eaten in other regions of the middle east) that comes down to a few primary components:
- Poached (or baked) eggs
- Thick tomato broth
- Optional: fresh herbs, cheese crumbles etc…
It sounds like a complicated dish, but it’s actually incredibly easy…and fun to say!
It also leaves room for a ton of creativity – Green Shakshuka anyone?!
How To Make Shakshuka
Now that you have the basics down for this shakshuka recipe, let’s talk about how to make it.
1. Add your onions to a cast-iron pan (we prefer cast-iron for even cooking) and cook until transcluent
2. Top with garlic, diced tomato (canned works well!) and spices and bring to a boil.
3. Traditional shakshuka recipes usually require poaching the eggs in the hot tomato broth. You can alternatively bake the eggs if you’re a bit nervous about poaching.
4. Create wells for your eggs in the thick broth so you can easily crack the eggs into the dish. Don’t worry about being perfect!
5. Cover the pan to allow steam to cook the eggs for about 10 minutes. Alternatively place the cast iron directly into the oven and bake for 10-15 minutes.
6. Top with your favorite toppings and don’t forget the bread or pita for dipping!
How To Make Shakshuka
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3-4 servings 1x
- 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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