Shakshuka or shakshouka is a delicious tomato and red bell pepper stew from the middle east. It consists of poached eggs in tomato sauce and spices. Originally from Morocco, it is a very popular dish in Mediterranean countries and of course in the middle east.
Middle eastern savory breakfast stew
This is my very simple recipe for a classic shakshuka with a twist, using cherry tomatoes and my “secret” ingredient… Boursin instead of feta cheese. It adds great flavor, makes the shakshuka creamy and insanely delicious! I’ll tell you the truth, I unknowingly snacked on almost half the pan after I took this picture.
I like to eat shakshuka for breakfast, a weekend brunch or even for a light summer meal in the evening. It’s quite similar to huevos rancheros, it’s Mexican cousin. Serve it with some crusty bread like sourdough, pita bread or even flatbread.
Easy shakshuka Recipe
This recipe may not exactly be traditional, but it is definitely inspired by it. Although I understand that every household makes it differently, and that’s why this is such a fun recipe to try! Another great middle eastern dish is this tabouleh salad. So delicious!
It’s quick and easy to make, and you get a lot of vegetables in, too. The original dish is made with fresh tomatoes, bell peppers and garlic cloves along with some spices and fresh parsley. It’s great for using up leftover vegetables! Got some zucchini left over? Leftover eggplant? Leeks or other vegetables? Chop them up and add them to this easy stew.
Super tasty and simple recipe
It is best to use good, flavorful cherry tomatoes and fresh herbs to finish it of. They add a burst of flavor! I like my eggs a little bit runny, but poach/stew them for as long as you like. In about 20 minutes you will have this delicious shakshuka ready to eat. Enjoy!
Tip: I use a cast iron skillet. You can actually make this shakshuka on the stove, but you can also put it in the oven at 180 degrees Celsius/356 degrees Fahrenheit for a while after adding the eggs until they are set.
Ingrediënts
- 1 red onion (chopped)
- 2 garlic cloves (crushed)
- 1 red bell pepper (cut into small cubes)
- 400 grams cherry tomatoes (halved)
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp paprika
- 150 grams Boursin (Garlic & Fine Herbs)
- 3 eggs
- fresh parsley
- olive oil, salt and pepper
- bread
EQUIPMENT:
- Large frying pan
- Cast iron skillet
INSTRUCTIONS (how to make this recipe):
- Heat some olive oil in a large frying pan or cast iron skillet and sauté the onion and garlic.
- Add the bell pepper and sauté until soft.
- Add the cherry tomatoes and herbs and season with salt and pepper. Cook until the tomatoes begin to fall apart.
- Crumble some of the Boursin over the top, let it soften a bit and then mix it in.
- Make some dimples in the sauce and break the eggs into them.
- Cook until the eggs are cooked through to your liking. Serve with the rest of the Boursin, fresh parsley to taste and some fresh bread. Enjoy!
Nutrition information per portion
*Labels/ brands in this article can be due to a paid collab. Some links on this page can be affiliate links. Read more: disclaimer.