Shakshuka
This spicy, ratatouille-style tomato and onion purée can be eaten on its own or to accompany other dishes. Here, I've baked it in individual ramekins, topped with an egg.
This recipe originated in North Africa and has spread all around the Mediterranean.
This recipe originated in North Africa and has spread all around the Mediterranean.
22K 8 3.3
Last modified on: January 19th 2020
Keywords for this recipe:For 4 people, you will need:
- 1
1 kg tomato - 2
100 g onion - 3
4 tablespoons olive oil - 4
2 tablespoons spices for couscous - 5
4 eggs - Total weight: 1,390 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 28 min. | 1 hour 10 min. | 1 hour 38 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 5 min.
Rinse and dry 1 kg tomato, remove the hard stalk end and cut into quarters.
Stage 3 - 2 min.
Pour 4 tablespoons olive oil into a large pan on medium heat. When good and hot, add the chopped onion, salt and pepper and cook for 1 minute without colouring.
Stage 4 - 2 min.
Add 2 tablespoons spices for couscous, mix well and cook for 1 or 2 minutes, stirring frequently. This will bring out the flavour of the spices.
Stage 5 - 2 min.
Add the tomatoes, salt and pepper. Stir briefly, cover and turn down the heat.
Stage 6 - 40 min.
Leave to simmer like this for about 40 minutes.
Stage 7 - 5 min.
Take off the lid, remove and discard the tomato skins .
This is not essential, but it is much pleasanter to eat without the skins.
This is not essential, but it is much pleasanter to eat without the skins.
Stage 8 - 20 min.
Leave uncovered to reduce to the consistency of a fairly thick purée.
Check the seasoning and your basic shakshuka is ready.
Check the seasoning and your basic shakshuka is ready.
Stage 9 - 5 min.
Shakshuka with baked eggs
Preheat the oven to 390°F (200°C).Divide the shakshuka between 4 ramekins, filled to halfway.
Stage 10 - 2 min.
Make a hollow in the centre of each ramekin with a small spoon.
Stage 11 - 4 min.
Stage 12 - 5 min.
...until the white is set (about 5 minutes).
Turn the oven off.
Turn the oven off.
Stage 13 - 1 min.
Slip an egg yolk onto each ramekin and put back in the oven for 1 or 2 minutes, just to heat the yolk through.
Stage 14
Your shakshuka with baked eggs is ready.
Remarks
There are no sweet (bell) peppers in this shakshuka, at least in the Algerian version which inspired my recipe.
You can peel the tomatoes before cooking, if you prefer. If you do, Step 7 is unnecessary.
The longer the shakshuka simmers, the better it will be, so feel free to cook it for longer, but on even lower heat.
You can peel the tomatoes before cooking, if you prefer. If you do, Step 7 is unnecessary.
The longer the shakshuka simmers, the better it will be, so feel free to cook it for longer, but on even lower heat.
Keeping
A few days in the fridge, covered with plastic film.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,073 Kcal or 4,492 Kj | 36 gr | 50 gr | 81 gr |
| 54 % | 14 % | 5 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 77 Kcal or 322 Kj | 3 gr | 4 gr | 6 gr |
| 4 % | 1 % | <1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 268 Kcal or 1,122 Kj | 9 gr | 12 gr | 20 gr |
| 13 % | 3 % | 1 % | 3 % |
How much will it cost?
- For 4 people : 7.94 €
- Per person : 1.99 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
 | Tomato: You can get more informations, or check-out other recipes which use it, for example: Auvergnat tartines, Hot tomato sauce, Tabbouleh, Green beans with tomatoes, Multicoloured cucumber-tomato salad, ... All |
 | Onion: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Seven-hour lamb, Algerian brik rolls, Langoustine gratin, Enchiladas, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Baby spinach salad, Rice with spring greens, Ham "friand" pie, Ratatouille confite, Firied fillet of sea bream with polenta, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Italian toast, Cashew-nut and Parmesan biscuits, Hachis parmentier, Baked eggs with chicken and spinach, Brioche dough, ... All |
Other recipes you may also like
Creamy risotto with vegetables
Risotto is one of the many delights of italian cooking... Here is a version with vegetables cooked separately, and their stock used to cook rice. Delicious, as you will see...341K5 2 hours 53 min. June 12th 2011
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.247K4.8 27 min. March 9th 2020
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .301K4 2 hours 30 min. July 4th 2018
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.460K5 49 min. July 27th 2013
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...281K3.8 21 min. February 21th 2011
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2022-10-02)
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.