Shakshuka (The North African Way)

Shakshuka is an iconic African dish. Many people think it’s originally Middle Eastern because of the meaning of its name (Arabic for mixture), and it is a celebrated national dish in countries like Israel and Turkey, where it goes by Menemen. The simple, versatile dish is now known to the world. If you are lucky, you may encounter it in a hip neighborhood diner in the Coastal U.S. While many have adjusted the dish to suit personal tastes, I like to stick to my African roots. It’s not shakshuka for me if there is no color or spice. Vibrancy and heat are the theme!

One thing to note, though, is that shakshuka is primal. You can pull it off easily without a defined set of ingredients or a recipe. I took a liking to the dish several years ago and have since tested many variables. This recipe is more of a formal outline I use to make authentic shakshuka.

Why You Should Make the Recipe

Besides being uber delicious and one of those few dishes that still taste okay even at their worst, there are numerous reasons for throwing it down with this recipe:

• It is quick and easy.
• It passes for breakfast, brunch, lunch, dinner, or midnight snack.
• Uses simple ingredients that you can adjust to your liking.
• Easily scalable recipe.
• A budget-friendly meal.

What You Need for Authentic Shakshuka Recipe

As mentioned before, Shakshuka is pretty much a mixture of odds and sods cooked with eggs in a pan. The typical ingredients in shakshuka include: 

• Eggs: While chicken eggs are the most obvious option, you can use other eggs you like. Goose eggs have a richer taste, quail eggs, though small, will give you a gourmet touch, and duck eggs are richer and creamier. Ostrich eggs are perfect for a large gathering; one ostrich egg equals 24 chicken eggs. Turkey eggs are like a bigger version of chicken eggs; they are also great for making large portions.
• Tomatoes: Shakshuka needs good ripe tomatoes that can quickly cook into a nice thick sauce. If you can’t find any ripe fresh tomatoes, use canned tomatoes. Choose whole peeled canned tomatoes as they break down better than their diced counterparts. Canned diced tomatoes have extra calcium chloride that makes them retain their shape even after cooking for long. Moreover, you can easily adjust the texture of whole peeled tomatoes to suit your needs.
• Onions: I prefer shallots for their sweet flavor. You may use red onions.
• Bell peppers and peppers: Some people prefer to have a ton of big, chunky strips of bell peppers in their finished shakshuka dish, and some like none at all. I limit myself to only two ripe bell peppers (red and orange), along with hot chili (fresh green chili or a jalapeno) for the vibrancy and heat.
• Spices: People make shakshuka without spices. I think it’s ridiculous. I am not thrilled about eating spice-free shakshuka. You don’t have to try anything sophisticated. Go with the most basic spices. The simpler, the better. You can start with paprika, cumin, and coriander and build from there. Turmeric and saffron are also great additions. My must-have is smoked Spanish paprika. 

Additional Ingredients

You may add any number of additional ingredients to your shakshuka. Some popular options include:

• Tomato paste: While many recipes call for tomato paste, I never bother with it and simmer down my sauce to intensify its flavors. You may add a tablespoon or two of tomato paste, but my method yields a brighter flavor, plus it’s one less ingredient to worry about.
• Slivered olives: Oil-cured olives will add a buttery, creamy mouthfeel. 

• Feta cheese: Gently fold in crumbled Feta cheese for extra luscious results. 

• Diced Pepperoni: For extra savoriness, add some leftover pepperoni. Dice them and add to the sauce.

• Spicy sausage: Your favorite spicy sausage will make the dish more substantial. Fry the sausage, cube it, then fold it into the sauce with all its juicy fat for maximum flavor.

• Artichoke hearts: This is a classic Turkish addition. Roasted artichoke hearts will add a new flavor dimension and lovely crunchy texture.

• More veggies: Make green shakshuka by adding kale, collard greens, spinach, or lettuce.

Cooking Equipment

As it is a one-pan meal, you won’t have much washing after cooking shakshuka. The few tools you need are:

• A large, lidded non-stick pan 
• Measuring cups and spoons
• Rubber spatula
• Knife or vegetable chopper
• Cutting board

How to Make Shakshuka (The North Africa Way): Complete Guide

• Cook the onions and peppers: Caramelizing onions and peppers over medium heat yields a sickeningly sweet sauce as caramelization allows the sugars to develop. If you like a bit of charred bitterness to balance out the sweetness, increase the heat, and don’t stir the onions and peppers too often.
• Add garlic: Once the onions and peppers are softened, add sliced garlic and cook until soft and slightly browned. DO NOT char the garlic, as it will become bitter.
• Add the spices: Start with the paprika and build up with the other spices. I usually begin with the Spanish smoked paprika, a bit of sweet Hungarian paprika, and a generous amount of the famous Harissa (North African chili paste made from roasted red peppers, cumin, coriander, and garlic). 
• Add the tomatoes: Cook down the tomatoes to a sauce. 
• Add your optional ingredients: If you have spicy sausage, pepperoni, artichoke hearts, more vegetables, and other additional ingredients, fold them into the sauce gently. Cubed potatoes are another possibility.
• Add the eggs: It’s time to turn the wonderful sauce into a meal. You need just a few eggs for this. I’ve seen variations of shakshuka where the eggs are folded and scrambled into the sauce. I am glad that keeping the eggs intact and stirring in the runny yolks is still the norm. It’s inarguably the best way to serve this dish. Make shallow wells in the sauce with a spoon or spatula, and then break your eggs directly into them. If you are serving two eggs per person, break two eggs into slightly larger wells. Spoon some sauce around the eggs so the egg whites can set a bit faster. 

Quick Pro Tip

• Finish the dish in the oven or under the broiler for a nicer texture. If you get the broiler settings right, you will get crispy bits on the edges. However, you must be keen not to overcook the yolks. If the risk is too high, stick to the lidded pan-on-stovetop method.

Leftover Storage and Reheating

Shakshuka stores well. Let the leftovers cool, then transfer them to airtight containers.

• Refrigeration: Store the leftover shakshuka in the fridge for up to 3 days and reheat according to the instructions below.

• Freezing: I am not the biggest fan of freezing shakshuka, but it is doable. Remove the eggs and transfer the leftover sauce to a freezer-safe container, leaving some room for expansion. Store it in the freezer for up to 3 months. 

• Reheating: The best way to reheat shakshuka, whether it has eggs or not, is on the stovetop. Add a splash of water and cover to steam it back to life. If it has eggs, beware that they may get firmer. Garnish with fresh herbs and serve.

Conclusion

Shakshuka is an amazingly delicious and easy-to-make meal. It takes half an hour to make if you have fresh peppers. All the other ingredients are pantry staples. I use Harissa for an African touch but you may omit it. Serve the finished shakshuka dish with bread. The flavorsome sauce is meant to be sopped up with bread. Use any kind of bread, pita, crusty loaf, sourdough; the options are endless, and there is no rule as long as it can sop up all the sauce’s goodness.

Share your thoughts on the recipe in the comments. Let me know of any great additions or flavorful twists that elevate its taste and texture.