Shakshuka is one of my loves in life; it can be anything and everything. Tomatoes are the base of shakshuka, but beyond that, the sky isn’t even the limit. A good shakshuka incorporates fresh herbs and tomatoes, but we don’t always have time or money for that. So below is one of my variations of classic shakshuka. Enjoy!
- 2 16 oz cans of whole or diced tomatoes
- 1 large red onion
- 6-8 eggs
- 4 cloves garlic
- 2 bell peppers
- 1 serrano or jalepeno chili
- 5 large mushrooms
- 1 tsp pulao masala*
- 1-2 tsp ras al hanout*
- black pepper
- salt to taste
Heat a skillet on medium heat with some olive oil. Chop your onions and garlic however you like and add them to the hot pan. Chop your mushrooms and chili and let your onions and garlic brown with some salt (salt makes the process faster).
Next, add your mushrooms and serrano chili to the mix. Allow everything to cook together 5 minutes. Throw in your masala and ras al hanout, and cook it for 2-3 minutes. Now, add your tomatoes and cook until they’re soft. You want your shakshuka base to not be too thick at this point, so you may need to add 1/2-1 cup of water depending on how long you cook your tomatoes. Add your bell peppers as they don’t require much cooking time.
Once your base is somewhat liquidious but still thick, take your cooking utensil and make a little hole near the edge of your skillet and crack in an egg. Continue to do this until your eggs are all over the skillet but separated by the shakshuka base. Now, cover your skillet and cook on medium-low for about 5 minutes or until you see the egg white cooked. If you prefer the yokes to be cooked as well, continue cooking a bit longer. At this time, I like to grind pepper on top of the eggs, so I can see where they are later. But once your whites are nearly cooked, turn off the heat and let sit for a few minutes before serving.
You can eat this as is, with hummus (which I definitely recommend), toast, naan, pita, rice, tortillas, or parathas. Anything and everything is good, so long as you enjoy it.
Serves 1 for a couple days or 3-4 people. 😉
*If you don’t have the above spices, you can cook this with garam masala, cumin, paprika, cinnamon, cloves, methi, fresh parsley, fresh coriander/cilantro, dill, mint, oregano, etc. Add what you like!