Egg shakshuka is a popular middle eastern and north African dish that can be traced back to the Ottoman Empire. This shakshuka recipe is an easy, healthy egg breakfast or brunch recipe that tastes delicious.
This dish is one of those dishes that have been around for decades. It is thought that it could be dated all the way back to the Ottoman empire! Although it is very popular in the Middle East its actual origin is somewhere in North Africa.
In this recipe, I add tomato purée (tomato paste in the US) because it adds a much deeper and more intense tomato flavour. This makes it seem as if this has been simmering on the hob for hours. The canned tomatoes are what make this dish.
One tip is that it may be a good idea to bake it in the oven for a few minutes. This ensures the eggs are cooked and this is how it is usually cooked.
However, I find that covering with a lid doesn’t always cook the eggs. This is because the condensation that forms on the lid drops back into the pan leaving watery egg whites.
To prevent this, I recommend baking the skillet at the top of a preheated oven at 190°C (375°F) gas mark 5 until the eggs are just about done.
In both cases remember that residual heat always ends up cooking the eggs a bit more than when you remove it from the heat. Always keep that in mind otherwise you will end up overcooking the eggs!
Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.
If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!
Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.