After years of making shakshuka almost every other Sunday morning, and trying many different recipes and spice-combinations, this is my absolute favourite one.
This is where I would normally give a short explanation to what this dish is – but it became so popular around the world lately that I’m not even sure that it needs an introduction. If you’re lucky enough to still have not tried it (oh I am so exited for you) then this is for you:
Shakshuka is a Mediterranean dish consisting of eggs poached in tomatoes, paprika, cumin & spicy peppers, typically served for brunch with warm bread for dipping.
I’ve been making shakshuka this way for about two years, and got so many requests for the recipe. So here it is – my absolute favourite, perfected recipe.
I love topping my shakshuka with creamy feta cheese and fresh parsley. Even though Feta is not a must, I really recommend that you try it too.
The Green Tahini is a bonus – recipe inspired by my favourite Hummus restaurant in Tel-Aviv, Shlomo and Doron. The Chef Elad Shore had been making it for years and shared his recipe on his instagram lately.
Time: 30 min
For the Shakshuka:
2 tbsp of olive oil
1 small onion
1 garlic clove
1/2 teaspoon coriander seeds, crushed
2/3 teaspoon ground cumin
1/3 teaspoon cayenne pepper
1/4 teaspoon spicy paprika
1 1/2 – 2 tablespoon sweet paprika
4 – 5 medium tomatos
Freshly cracked Pepper & Sea Salt
4 fresh organic eggs
Handful of fresh flat parsley
Handful of feta (optional)
Your favourite bread to dip
(Optional) Tahini Sauce:
1/2 a cup roughly chopped flat parsley
4 – 6 tablespoons good quality tahini (I use @alkanater)
4 – 6 tablespoons mineral water
1 crushed garlic clove
A squeeze of fresh lemon juice
Freshly cracked Pepper & Sea Salt
Prepare: All set? Crush 1/2 tsp coriander seeds with pestle and mortar or with the flat side of the knife. Finely chop 1 onion and 1 garlic clove.
Sauté: Add 2 tbsp olive oil to a medium pan and heat on a medium-low heat. Once the oil is hot, add the onion and fry for about 4 min until it starts to get translucent. At that stage add the chopped garlic and fry for another minute or until both golden.
Chop the tomatoes: while the onion is cooking, roughly chop 4 – 5 medium tomatoes.
Add the spices: Now add the crushed coriander seeds, 2/3 teaspoon ground cumin, 1/3 teaspoon cayenne pepper, 1/4 teaspoon spicy paprika and
1 1/2 – 2 tablespoon sweet paprika to the pan. Mix until everything is well incorporated.
Add the tomatoes to the pan, season with salt & pepper, and let them cook, mixing every couple of minutes, until very soft and paste-like. About 10 min.
(Optional) Make the Green Tahini Sauce: While the tomatoes are cooking, roughly chop parsley until you get about 1/2 a cup + another handful for topping. Put the parsley in a blender, together with 4 – 6 tbsp tahini, 4 – 6 tbsp mineral water, 1 crushed garlic clove, a squeeze of fresh lemon juice, salt & pepper and blend until smooth. Adjust the water until you get the right consistency – you want the sauce to be liquid, but still keep some shape. Adjust the seasoning and the lemon juice to taste.
When tomatoes are ready: Using a spatula or a wooded spoon, make little wells in the tomatoes and break in 4 fresh organic eggs. Mix in some of the egg-white with the tomatoes and season with a little more salt & pepper. Cook for about 10 more minutes, uncovered, until the egg whites are cooked and the yolk is still runny. Take off the heat.
Serve: Top your shakshuka with the green tahini sauce, some fresh parsley and crumbled feta cheese if using. Serve directly on the pan with your favourite kind of bread – I really like a fresh pita bread, baguette or some fluffy sour dough.
Enjoy dipping ❤️