One of the most popular dishes during the month of Ramadan sahur is, tadah, shakshuka!
Featuring poached eggs in a hearty tomato sauce, this beloved Middle Eastern breakfast dish is perfect for sahur because it’s healthy, nutritionally balanced, keeps you full and most of all, very delicious! Just dip some crusty bread in the creamy, eggy, tomatoey sauce, yummm!
Some fun facts: the word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” It’s also known as “eggs in purgatory” in Italy 😛
As I’ve made this dish many times, I wondered how to level up. Tried a few new tricks recently, which thankfully worked.
Here are some tips for a kick-ass shakshuka – some rather controversial!
1. Use roasted tomatoes and peppers, instead of fresh ones. As you may already know, roasting them make them sweeter and intensifies the flavour. They also cook faster in the morning, when you want to minimise cooking time. Of course, this means you have to do some food prep beforehand. Just toss your tomatoes and capsicum in olive oil and roast in oven for an hour until soft and lightly charred. You can use these roasted veges as filling for quesadilla, topping for pizza, the possibilities are endless!
2. You can add all kinds of cheese, but I found that a salty, creamy one like gorgonzola really gives an intense pop of flavour. (I get mine here) Forget cream cheese though – too mild.
3. This next step may be a bit controversial. In the original recipes, you’ll typically find a combination of spices in the dish, such as cumin and smoked paprika. I find that their addition makes this dish too heavy and complicated, as there are already such complex flavours involved from the combination of tomato, cheese, peppers and egg. I tried making the dish with and without the spices, and find that I much prefer the former (sans spice). Sorry shakshuka purists!
4. You can use canned tomatoes, which are easier to mash and thus would make this saucier. But today, I decided to make my shakshuka more chunky and we like it!
You may like this egg recipe too
Best Shakshuka Ever
Equipment
- cast iron skillet
Ingredients
- 3 eggs
- 12-15 roasted cherry tomatoes
- 1-2 roasted red peppers
- 1 garlic clove, minced
- 1 shallot, diced
- 1 tbsp olive oil
- 1/2 cup water (or stock, if you have)
- Salt and black pepper
- A pinch of gorgonzola, crumbled
- A handful spinach
- 7-8 rocket leaves
Instructions
- Heat up oil in skillet and saute garlic and shallots until soft, not brown.
- Add roasted cherry tomatoes and red peppers, cook for a few minutes
- Add water and stir so that mixture is more homogenous, then simmer for about 10 minutes.
- Add spinach now to give it time to wilt and soften. Stir.
- Season with salt.
- Form three wells and crack in eggs. Cook until desired doneness. You may cover with a lid to cook the yolks faster.
- Crumble in gorgonzola, add black pepper and sprinkle with rocket. Serve!!
Notes
Sahur-Friendly Shakshuka - Quick FAQ
1. What is shakshuka?
Shakshuka is a Middle Eastern dish made of eggs poached in a tomato-based sauce, usually cooked with peppers, onions, and spices. It is commonly eaten for breakfast or brunch and is often served with bread for dipping.2. Why is shakshuka popular for sahur during Ramadan?
Shakshuka is popular for sahur because it is nutritionally balanced, filling, and easy to prepare. The combination of protein from eggs and fibre from vegetables helps provide sustained energy during fasting hours.3. What does the word shakshuka mean?
The word shakshuka comes from Arabic and means “a mixture” or “all mixed up.” The dish refers to eggs cooked together with a rich tomato and vegetable sauce.4. Can you use roasted vegetables in shakshuka?
Yes, roasted tomatoes and peppers can be used in shakshuka. Roasting enhances sweetness, intensifies flavour, and can reduce cooking time during preparation. Roasted vegetables also create a deeper and slightly smoky taste in the sauce.5. Can canned tomatoes be used for shakshuka?
Canned tomatoes are commonly used in shakshuka because they are softer and easier to mash, creating a smoother and saucier texture. Fresh or roasted tomatoes can be used instead if you prefer a chunkier sauce.6. What cheese works best in shakshuka?
Strong, creamy cheeses such as gorgonzola work well because they add a salty and intense flavour that complements the tomato and egg combination. Mild cheeses like cream cheese may not provide enough contrast or depth.7. Do you need spices like cumin and paprika in shakshuka?
Traditional shakshuka recipes often include spices such as cumin and smoked paprika. However, the dish can still be flavourful without them, especially when using roasted vegetables and strong cheese. The spice level can be adjusted based on personal taste.8. How do you prevent eggs from overcooking in shakshuka?
To prevent overcooking, create small wells in the sauce before cracking the eggs and cook on gentle heat. Covering the pan helps the eggs cook evenly while keeping the yolks soft and creamy.9. What bread is best served with shakshuka?
Crusty bread such as sourdough, baguette, or flatbread works best with shakshuka because it can soak up the tomato and egg sauce without becoming too soggy.10. Can shakshuka be prepared ahead of time?
The tomato and vegetable sauce can be prepared in advance and stored in the refrigerator. When ready to serve, reheat the sauce and add fresh eggs to cook just before eating for the best texture and flavour.
Alexandra Wong is a Malaysian food writer, recipe developer and the author behind Cook With Ipohbunny. She shares practical family recipes, restaurant recreations and home-cooking tips inspired by Malaysian Chinese cuisine.