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.
5,3954/5 for 3 ratings
Grade this recipe: Last modified on: January 19th 2020
For 4 people, you will need:
- 0
1 kg tomato - 1
100 g onion - 2
4 tablespoons olive oil - 3
2 tablespoons spices for couscous - 4
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 a certain time?
When should I start for the recipe to be ready at a certain time?
Keeping:
A few days in the fridge, covered with plastic film.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.
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 : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Tomato: You can get more informations, or check-out other recipes which use it, for example: Preserved tomatoes, Hot tomato sauce, Paella, Mediterranean toast, Pan con tomate, ... All |
| Onion: You can get more informations, or check-out other recipes which use it, for example: Fish "à la Bordelaise", Pea risotto "mantecare", Meatballs, Taos hotpot, Beef braised in reduced red wine, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Choux pastry (pâte à choux), How to prepare egg glaze, Elsa's Comtoise galette, Curried tuna cubes, Filo leeks and cheese tart, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Curried prawn risotto, Escalope of veal in a cream sauce, Chicken breasts with tarragon, Ciabatta, Tomatoes Provençal, ... All |
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