Classic Mediterranean Breakfast.There are many interpretations of Shakshouka, but in its most basic form, it is simply a bell pepper with tomato dish, with eggs poached in. It’s so simple and yet so amazing. Actually, Divine!
There are many interpretations of Shakshouka – Classic Mediterranean Breakfast, but in its most basic form, it is simply a bell pepper with tomato dish, with eggs poached in. It’s so simple and yet so amazing. I’ve seen Shakshouka recipes before and I wasn’t sure if my husband would be up for the challenge.
Let’s face it, it’s not at all a traditional American eggs with bacon type of breakfast. But he gave me the green light. O-M-G, there was no disappointment here. The moment he tasted it, he said that this dish absolutely has to go on the blog. I couldn’t agree more. It’s just that good.
To make this Shakshouka – Classic Mediterranean Breakfast, you’ll need just a few ingredients: onion, garlic, peppers, tomatoes, eggs and Harrisa. If you don’t have Harrisa and still want to have a little bite, you can substitute some cayenne pepper.
However, I just think that Harrisa has this unique, peppery flavor that is just irresistible. And, while not often found in your traditional supermarket, you can easily get it on Amazon.
At any rate, just saute onions and peppers, add garlic and Harrisa, tomatoes and sugar and let it cook for a couple of minutes. Check for seasoning, add salt and pepper and your base is done.
Then you just need to make 4 little indentations in your base and crack the eggs in them. Cover and cook until eggs are just set. Watch it carefully because you don’t want to have overcooked eggs. It’s hard to measure in minutes, since it depends on eggs size and on how the egg spreads. I would say, check every 2 minutes and if you see that egg whites are set, take off the cover and remove from heat.
Sprinkle the parsley and serve with warm pita bread or other bread of your choice.
Above is a photo of how the dish looks the moment you crack the eggs in, and below after it is perfectly cooked.
And let me tell you the smell of this dish is irresistible. I made this dish for the first time after Thanksgiving while my Mother-in-Law was staying with us, and she really loved it. Her twin sister arrived about an hour after we’d finished our breakfast and kept asking me what smells so good.
I felt bad, because we didn’t have any leftovers to share. I made it up to her by serving delicious leftovers from my Thanksgiving dinner, and everybody was happy. Anyways, please give this incredible Shakshouka a try. You won’t regret it.
- 1 onion, finely sliced
- 2 red bell peppers, finely sliced
- 2 garlic cloves, chopped
- 1 15 oz chopped tomatoes
- 1 teaspoon of sugar
- ½ - 1 teaspoon of spicy harrisa
- 4 eggs
- 1 tablespoon of chopped parsley
- 2 tablespoons olive oil
- Salt and pepper to taste
- Heat the oil in the heavy skillet like cast iron
- Add onions and peppers and cook them until soft for about 5 minutes, stirring occasionally
- Add garlic and cook for another minute
- Add tomatoes, sugar and harrisa and cook for about 7 minutes
- Season well with salt and pepper and add more harrisa if you want more spice
- With wooden spoon, make 4 indentations in the mixture and add egg in each of them
- Cover the pot and cook until the egg whites are just set
- Sprinkle with fresh parsley and serve immediately with pita bread or crusty bread.
If you like this recipe you may also like this French Omelette: