Shakshuka (Eggs Nested in Summer Vegetables) Recipe

Such familiar ingredients, such a surprising – and surprisingly tasty – quick and easy breakfast or quick supper recipe. Shakshuka is a one-skillet egg and vegetable (tomatoes, onions, peppers) dish from North Africa (Tunisia, Algeria) that's become a mainstay healthy meal in Israel – and now at our house and with any luck, yours too! We especially love it with fresh tomatoes during the summer but it works great year-round with canned tomatoes too.

Fresh & Seasonal But Works Year-Round. Very Weight Watchers Friendly. Whole30 Friendly. Great for Meal Prep.
Shakshuka (Eggs Nested in Summer Vegetables), another healthy breakfast recipe ♥ KitchenParade.com. Fresh & Summery But Works Year-Round. Very Weight Watchers Friendly. Whole30 Friendly. Great for Meal Prep.

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COMPLIMENTS!
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There Is a Downside

First, apologies to all the guys who handily, if not altogether happily, run a vacuum cleaner, load a washing machine and clean the kitchen. But we all know the stories of men who "botch" household jobs so easy it seems to be intentional. We women, suckers that we are, throw up our hands and take them back over.

Me, I'm taking a cue from the men when it comes to breakfast.

One of the great luxuries of my life, one of the great pleasures, is sitting down many weekday and most weekend mornings to a carefully crafted breakfast. The creative cook uses the same ingredients week-in and week-out: eggs, vegetables (lots of vegetables!), fresh salsa, tortillas, a little cheese and fresh herbs, bacon or sausage, some times bacon "and" sausage! But the breakfasts are never the same –except always good, always beautiful – and rarely repeatable.

So I've given up cooking breakfast, happy to act as sous chef, emptying the dishwasher and setting the table. Nice, eh?!

But some times, truth be told, I miss cooking breakfast. My solution? Breakfast for supper!

What Is Shakshuka?

First, know that there are different spellings for Shakshuka [pronounced [shok-SHU-kuh]. Another spelling is shakshouka.

So the name of this North African egg dish takes some learning for those of us who didn't grow up with Shakshuka but the ingredients and technique for making Shakshuka are truly simple.

But those simple, familiar ingredients for Shakshuka create a dish that comes as a surprise.

  • The peppers and tomatoes turn soft and almost sweet
  • The chile adds more flavor than heat
  • Even a small smidgin of cumin turns the mixture dark and toasty
  • The eggs poach in the hot vegetable mixture, the whites turn firm, the yolks golden-gooey

So wrap your arms mouth around this breakfast vegetable stew that originates in North Africa (in Algeria or Tunisia, say) but has also become a signature dish in Israel. It's so worth it!



SHAKSHUKA
(EGGS NESTED in SUMMER VEGETABLES)

Hands-on time: 20 minutes
Time to table: 30 minutes
Makes about 4 cups cooked vegetables to serve 4
    VEGETABLES
  • 1 teaspoon olive oil
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 small jalapeño chile, minced or 1 teaspoon sriracha
  • 2 cloves fresh garlic, chopped
  • 3 or 4 medium summer tomatoes, chopped (or 30 ounces canned diced tomatoes)
  • 1/2 teaspoon cumin (don't skip)
  • Salt & pepper to taste (none may be needed)
  • 1 tablespoon tomato paste (don't skip)
    EGGS
  • 4 large eggs
    FINISHING TOUCHES (all but the parsley are optional but recommended)
  • Fresh parsley, chopped
  • "Something creamy" like yogurt, cottage cheese or feta crumbles
  • "Something cool" for contrast, diced tomato or cucumber or hummus
  • "Something to sop up the juices" like pita bread or good bread

COOK THE VEGETABLES Heat the oil in a large skillet on medium, add the onion and pepper, saut´e until beginning to soften. Add the jalapeño and garlic, cook for 1 minute.

Stir in the tomatoes, cumin and salt and pepper if using. Cover and cook for about 5 minutes, then uncover and cook for another 2 or 3 minutes until liquid is reduced (some liquid is still good). Stir in the tomato paste and cook for 1 minute.

COOK THE EGGS Reduce the heat to low. With the back of a spoon, shape four "nests" into the vegetables, then slip an egg into each nest. Cover and let cook for 5 - 10 minutes until whites are set. (Note, I've made this in three kitchens and in two of them, had to put the skillet under the broiler to finish cooking the eggs. You want the whites firm, the centers soft and gooey.)

FINISHING TOUCHES To serve, sprinkle with parsley. If you like, serve plain or with "something creamy" or "something cool" or "something to sop up the juices".

ALANNA's TIPS For a super-fast make-ahead breakfast for one or two or even a small crowd, cook the vegetable mixture a day or two ahead of time. Shakshuka would make a great hearty but healthy campfire breakfast! This recipe uses fresh tomatoes – aren't we so sad when the season ends, so thrilled when it reopens?!! – but Roma tomatoes or canned tomatoes would work in the winter. Aim for a texture that's moist but not liquid, do cook off most of the liquid before adding the eggs. While not traditional, Shakshuka is peasant food so go ahead, when the garden is profligate, add small bites of okra, sweet corn, zucchini, tomatillo; just be sure to get enough tomato liquid. For something jaw-droppingly good, place a thin layer of fresh mozzarella under or over the eggs before they cook.
NUTRITION INFORMATION Per Serving (assumes 4): 147 Calories; 6g Tot Fat; 2g Sat Fat; 211mg Cholesterol; 84mg Sodium; 15g Carb; 4g Fiber; 8g Sugar; 9g Protein. WEIGHT WATCHERS POINTS WW Old Points 3 & PointsPlus 4 & SmartPoints 5 & Freestyle 0
Another hit from the now-defunct Vegetarian Times which back in 2012 I had just re-discovered. Vegetarian Times is a real loss, every issue had at least one recipe which fit my healthy-fresh sensibility. Shakshuka was featured on the cover of the June 2012 "Mediterranean" issue and in an article on Israeli breakfasts, all healthy and vegetable-centric. I've made Shakshuka all summer long!

More "Breakfast for Supper" or "Just Breakfast" Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Mexican Gashouse Eggs French Scrambled Eggs Easy Green Chile Egg Casserole
~ more main dish egg recipes ~

More Recipes for Peppers & Tomatoes


~ Grilled Pepper Salad ~
~ Sautéed Red & Yellow Pepper Relish ~
~ Homemade Sazón ~
~ more pepper recipes ~

~ Ratatouille ~
~ Summer's Tomato Soup ~
~ Slow-Roasted Tomatoes ~
~ more tomato recipes ~
from Kitchen Parade

~ How to Roast Peppers in the Oven ~
~ Peperonata with Potatoes ~
~ Stuffed Peppers ~
~ more pepper recipes ~

~ Never Take a Good Tomato for Granted ~
(Twelve Favorite Tomato Recipes)
~ Stacked Ratatouille ~
~ Fire-Charred Tomatoes ~
~ Tomato Gazpacho ~
~ more tomato recipes ~
from A Veggie Venture, my food blog

Shop Your Pantry First

(helping home cooks save money on groceries)

~ bell pepper recipes ~
~ tomato recipes ~
~ egg recipes ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2012 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Comments

  1. AH-ha! Found the place for comments! What a great breakfast idea! Sounds like something I might make with whatever I have in the fridge anyway... and looks scrumptious. Appreciate the new learning!
    :)
    V

    ReplyDelete
  2. Another tasty meal thanks to Kitchen Parade! We made this for lunch today and it was delicious. I think my pan is a little large as my eggs escaped the (slightly shallow) wells I had made. It was still super yummy though!

    ReplyDelete
  3. I fell for shakshouka in Israel back in June, and have made it several times for leisurely breakfasts since then. K. loves it - and we use eggs from our own chicken, of course ;)

    ReplyDelete

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna