The Veggie Feast Shakshouka Recipe
For me, Shakshouka is a truly international dish. As with every brilliant food, it was embraced by different cultures and modified according to their’s tastes and culinary traditions.
Even though Shakshouka’s roots go as deep as Northern Africa (Morocco, Algeria, Tunisia), most of us know it as a Middle Eastern classic or as Jerusalem favorite egg dish. And for me, that’s unique the beauty of cooking. It allows us to spread great ideas without limits or borders, and adopt them for ourselves. Even I have been eating my mom’s variation of Shakshouka when I was growing up in Ukraine. The minute I close my eyes a cast iron skillet with simmering tomatoes and seasonal veggies, with white and yellow islands of eggs, pops into my mind so vividly, I can almost smell it. We never called it Shakshouka, though. But the main idea was there on the surface – an ultimate comfort dish that’s equally great for breakfast and dinner.
Since I moved from my parent’s home years ago, I lost the taste of those beautiful eggs simmered in tomato sauce, but I rediscovered it here in the United States. With my passion for cooking and lots of free time, I searched for new recipe ideas every day, and eventually stumbled upon Shakshouka, and ever since it became a part of my cooking repertoire and one of the most beloved dishes in our house.
By no means, I try to be authentic with my Shakshouka. The only thing I want is to make it as delicious and flavorful as I possible. That’s why I’m going bold with spices and never afraid to add new ingredients if I think it can improve the taste or texture. So far, I’m pretty confident with this recipe, and I can’t wait to hear your thoughts and comments on it.
A quick tip: Always toast your whole spices before grinding. The flavor will be much more intense.
- 1/2 teaspoon whole cumin
- 1/2 teaspoon whole coriander seeds
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 1 medium bell pepper, seeded and thinly sliced
- 2 garlic cloves, minced
- 1/2 teaspoon sweet paprika
- ⅛ teaspoon cayenne, or to taste
- 2 big red heirloom tomatoes, coarsely chopped
- 7 oz canned garbanzo beans, drained
- ¾ teaspoon salt, more if needed
- ¼ teaspoon black pepper, more as needed
- 4 large eggs
- Chopped cilantro and green onion, for serving
- Toasted bread for serving
- Using a dry small skillet toast the cumin and coriander for about 1 1/2 - 2 minutes, or until fragrant. Shake the pan from time to time to prevent spices from burning. Let them cool down and grind into a fine powder.
- Heat oil in a large, preferably cast iron, skillet over medium-low heat. Add onion and bell pepper. Cook gently until soft, about 7 minutes. Add minced garlic and cook for 30 seconds. Stir in ground spices, paprika, and cayenne, and cook for 30 more seconds.
- Then follow with tomatoes and garbanzo beans. Simmer until the veggie mixture has thickened, about 10 minutes.
- Carefully crack eggs into skillet over tomatoes. Season with salt and pepper. Cook until eggs are just set, 7-10 minutes. You can cover it with a lid for the last couple of minutes.
- Sprinkle with cilantro and chopped green onion, Serve with toasted bread.