Authentic and Original Shakshuka Recipe - 100% Dairy-Free!
Equipment
- 1 Stainless still pan or teflon.
- 1 Metal spoon masher
- 3 Bowls You can put the tomatoes with bell peppers and chilly hot pepper in one bowl.
- 1 Sharp Knife
- 1 Wood spatule
Ingredients
- 8 Ripe tomatoes
- 2 Red bell peppers
- 3 Hot red chili peppers (Optional)
- 8 Eggs
- 6 Garlic cloves Finely chopped
- 1 Onion Finely chopped
- 1/5 Bunch of fresh cilantro chopped, not finely
- Salt, to taste
- 1/5 tbsp Tumeric
- Black pepper, to taste
- 1.1/5 tbsp Sweet paprika
- 2 tbsp Olive oil
Instructions
- Prepare the vegetables:
- Dice the tomatoes and red bell peppers into small cubes and place in a bowl.
- Chop the hot red chili peppers (remove seeds if you prefer less heat) and place in a bowl.
- Finely chop the garlic and place in another bowl.
- Finely chop the onion and place in a separated bowl Not with the galric.
Cook the base:
- Heat a wide, shallow pot or pan over high heat and add olive oil.
- Once the oil is hot, add the chopped onion and sauté until it turns golden.
- Add the chopped garlic to the onions and stir quickly to avoid burning.
Add vegetables and spices:
- Add the diced tomatoes, red bell peppers, and hot chili peppers to the pot.
- Stir well to combine.
- Season with salt, black pepper, tumeric and sweet paprika to taste.
- Cover the pot and reduce the heat to low.
- Let it simmer for about 10 minutes, stirring occasionally, until all the vegetables are soft and cooked through.
Mash the vegetables:
- Using a metal spoon or masher, gently mash the tomatoes and peppers in the pot to create a chunky sauce.
- Continue cooking for another 5 minutes.
Add the eggs:
- Carefully crack the eggs one by one directly into the tomato and pepper sauce, spacing them evenly.
- Cover the pot and cook gently until the eggs are set to your preferred doneness (about 5-10 minutes).
Finish and serve:
- Sprinkle the chopped fresh cilantro over the top.
- Serve hot, ideally with crusty bread or pita.
Notes
I love shakshuka when it’s spicy, so I always add hot chili pepper, though this is completely optional. In this recipe, I mainly use red bell pepper, tomatoes, and hot chili pepper. Sometimes, I substitute green pepper and chard for the red bell pepper.
I always add coriander at the end. Once the eggs are fully cooked, I cover the pan and turn off the heat.
Nutrition facts for 4 servings per container Amount per serving(approx varies): 327 Calories – 14g Protein- 23g Total Fat – 17g Carbs – 17g Carbohydrates – 328 mg Cholesterol – 338 mg Sodium – 5 g Saturated Fat.
Nutrition facts for 4 servings per container Amount per serving(approx varies): 327 Calories – 14g Protein- 23g Total Fat – 17g Carbs – 17g Carbohydrates – 328 mg Cholesterol – 338 mg Sodium – 5 g Saturated Fat.