RECIPE: Shakshuka

People & Culture

Shakshuka - Breakfast Dish from Israel

Yael Marom, one of Goway’s AfricaExperts, shares her recipe for a nutritious and hearty breakfast which she enjoyed as a child, living in her home country of Israel.

“Nothing brings back memories like the smell or taste of particular foods. They strike a chord somewhere in your mind and suddenly you are transported back to a time when this food was familiar to you… and happiness ensues.

Such is the case with Shakshuka, a popular breakfast dish in the Middle East. As an Israeli, this dish reminds me of waking up as a child to the wonderfully delightful smell of peppers and spices. Especially on those chilly mornings, this dish was like heaven to me as it warmed up my bones. Since I no longer reside in Israel, this dish isn’t easy or common as it was back then, so every once in a while when I’m feeling a bit homesick or missing my mother, I whip this up and let it take me back to those early days.”

Ingredients:

  • 2 cans of whole plum tomatoes
  • 5 eggs
  • 4 cloves of fresh garlic, diced or crushed
  • 1 small onion chopped
  • 1 small green pepper sliced into strips
  • 3 tablespoons of extra virgin olive oil
  • 2 teaspoons of cumin
  • 1 1/2 teaspoons of cayenne pepper
  • 1 dash of Worcester sauce
  • Salt and pepper to taste

Method:

  • Heat oil in saucepan. Add onion and green pepper, cooking over medium heat until onion is translucent and pepper is soft. You can also slightly burn the onion and/or the pepper on the sides as this actually adds a bit of flavour.
  • Add garlic, mix and cook for another minute or so.
  • Add the tomatoes, cutting them into small pieces in the saucepan using a wooden spoon. (You can use diced tomatoes instead of whole plum but the latter offers more flavour.)
  • Add spices, Worcester sauce, and salt and pepper. (Add less salt and pepper than what you think. Once the sauce is almost ready and the spices marinate in the mixture, you will have a much better idea of how much more you need.)
  • Once sauce has boiled, lower the heat and simmer uncovered for about 5-7 minutes or until sauce has thickened. Add more salt and pepper to taste if necessary.
  • Add eggs to different sides of the saucepan and one or two in the middle, careful to keep the yolk whole. The yolks must not break. Whites should blend a little with the tomato sauce as opposed to the whole egg sitting on top.
  • Cover and simmer until the eggs are cooked to desired consistency.