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Shakshuka

A vibrant and deliciousNorth African and Middle Eastern dish featuring sautéed onions, tomatoes, and eggs, perfect for breakfast, brunch, or dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dinner
Cuisine: Middle Eastern, North African
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 pieces onions, chopped
  • 2 pieces tomatoes, diced Use fresh tomatoes when possible for better flavor.
  • 1 piece potato, peeled and cubed
  • 2 cloves garlic, minced
Main Ingredients
  • 4 pieces eggs
  • 2 tablespoons olive oil For cooking.
  • to taste salt and pepper Season to preference.
  • to taste fresh herbs (optional, for garnish) Such as cilantro, parsley, or mint.

Method
 

Cooking
  1. Heat olive oil in a skillet over medium heat.
  2. Add chopped onions and cook until soft, stirring occasionally.
  3. Stir in the diced tomatoes and cubed potato, and season with salt and pepper.
  4. Cook until the potato is tender, about 10 minutes, stirring as needed.
  5. Make small wells in the mixture using a spoon and crack an egg into each well.
  6. Cover the skillet and cook until the eggs are just set, about 5 minutes.
  7. Garnish with fresh herbs, if desired, and serve warm.

Notes

Serve shakshuka right from the skillet paired with crusty bread or pita. It can be stored in an airtight container for 3-4 days and reheated gently.