This hearty dish is perfect for anyone who loves to improvise in the kitchen, shakshuka leaves plenty of room for creative cooks. And the best part: in just a few minutes, you can feed the whole family or a group of friends without putting a dent in your wallet. So if you’ve got a pan at home, read on!
“The best Israeli dish” that beats even Middle Eastern heavyweights like falafel or hummus? That’s shakshuka for you.
The name roughly translates to “everything mixed in one pan.” And it’s exactly that simplicity that we believe makes shakshuka so popular (let’s be honest none of us wants to spend our youth in the kitchen, no matter our age).
Shakshuka is light yet filling, rich in protein, fiber, and packed with good carbs. Its base is veggies mainly tomatoes and peppers, with onions, herbs, cheese, eggs… and loads of spices, even the spicy kind if you like. It’s served with bread for dipping into that delicious sauce.
But before we dive into the ingredients and how to make it, let’s take a quick look at where shakshuka comes from so you can impress your table with a few fun facts while eating.
Let’s begin in North Africa. In the 1950s, many Jewish immigrants from Tunisia arrived in Israel, bringing with them the best of North African cuisine. Another origin story points to Yemen, where a very similar dish is made — though there, it goes by the name zhung. You’ll also find variations of shakshuka in Turkey, Morocco, Iraq — and even in Mexico, where it takes the form of huevos rancheros, or ranch-style eggs.
It’s a truly cosmopolitan dish and proof that people worldwide aren’t so different after all: we all appreciate simplicity in the kitchen and a good return on investment when it comes to time and money. If that sounds like you, you’ll fall in love with shakshuka.
Ingredients
- 1 tablespoon extra virgin olive oil
- 4 garlic cloves
- 1 onion
- 1 red, yellow, or green bell pepper
- 1 can of chopped tomatoes or fresh tomatoes
- 1 teaspoon paprika (preferably smoked)
- 1 teaspoon whole or ground cumin
- 1/2 red chili pepper
- 4 eggs
- 100 g feta cheese
- Flaky sea salt
- A handful of flat-leaf parsley
- 1/2 teaspoon Sumac
Instructions
- Heat the olive oil in a pan over medium heat.
- Add the onion and bell pepper, sliced into thick strips. Sauté and stir until the onion softens and turns translucent about 5 minutes.
- Add the sliced garlic, tomatoes (fresh is best, but canned works too), cumin, sweet or smoked paprika, and the sliced chili.
- Stir everything together and add a pinch of salt. Simmer for 15–20 minutes, stirring occasionally.
- Using a spoon, make small wells in the mixture and gently crack an egg into each one.
- Cover the pan with a lid and cook over low heat until the egg whites are set and the yolks thicken slightly about 2–3 minutes.
- Sprinkle with crumbled feta and chopped flat-leaf parsley. If you have sumac at home, lightly dust the eggs with it. Serve with crusty bread or warm flatbreads like pita.
- Plate it up, and get ready for compliments and second helpings.
Secret Ingredient: eStravenka
It might not go in the pan, but it sure helps you save on the ingredients with eStravenka, you can shop for everything you need in-store, in restaurants, or even online. Let’s be honest: your wallet doesn’t want to slim down. So don’t make it use your meal vouchers instead.
Now the real question: do you have enough of them? If not, the Můj Up app is here to help. Check your balance and discover a bunch of other handy features we’ve prepared for you.
All that’s left to say is enjoy your meal! Beti, avon!
