Best Shakshuka Ever
Roasted tomatoes and peppers add sweetness while gorgonzola lends a sharp, creamy pop to this beloved Middle Eastern breakfast dish
Prep Time 5 minutes mins
Cook Time 15 minutes mins
- 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
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!!
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. 