In the many ways eggs are so versatile, shakshuka is one example of a breakfast-to-dinner vegetarian alternative. This dish is rooted in North African countries like Libya, Morocco, Algeria, and Tunisia, but is also commonly known in parts of the Middle East, especially Israel.
There are a few discrepancies between the two: shakshuka from North Africa may include harissa paste, which is a base of oil, chiles, garlic, and warmer earthy spices, like cumin, caraway, and coriander. Other versions will lean on chiles, such as jalapeños or serranos, ground cayenne pepper, and dried spices that encompass similar flavors to harissa. I chose the latter while including influences from both regions of the world. Using fresh chiles and dried spices gives you a little more control over preparation as well. But if you prefer harissa, please take the reins! This dish should land on the center of your table, sprinkled with creamy feta, bright cilantro, and crusty hunks of bread to dip.
Full list of ingredients and directions can be found in the recipe below.
Recipe Tip
- This recipe calls for Roma tomatoes, which may not be easy to find in your local supermarket or grocery. You can substitute this with whole canned tomatoes instead.
- Garlic is a key ingredient in this recipe. Make sure to finely chop it so that it blends into the sauce. If you’re not confident about your knife skills, use a garlic press or a grater to ensure you won’t get a chunk of garlic in your shakshuka.
What to serve this with
Shakshuka is best served with crusty, dense bread like a baguette or sourdough to soak up all the flavorful egg and tomato chunks. You can also serve this with your local bakery’s pandesal, if you like. Slice the pandesal in half and toast it a bit to get that crusty layer which will help hold all that eggy, tomato-ey goodness.
Storage
Shakshuka is best eaten right away since the eggs will overcook when reheated. If you do end up storing this in an airtight container overnight, the egg yolks will likely dry out or firm up a little. So sometimes creating a jammy consistency (which I personally love) with your eggs is ideal. To reheat, dig out the eggs and heat the sauce first. Then place the eggs back in to warm.