Shakshuka


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.
6,7354/5 for 3 ratings
Grade this recipe:

Last modified on: January 19th 2020

To serve 4 people, you will need:

Change these quantities to serve: 2 people 4 people 8 people 12 people

How long does it take?

Time required for this recipe:
PreparationCookingStart 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?
Work this out...

Keeping:

A few days in the fridge, covered with plastic film.

Step by step recipe


Stage 1 - 5 min.
Shakshuka : Photo of step #1
Rinse and dry 1 kg tomato, remove the hard stalk end and cut into quarters.

Stage 2 - 5 min.
Shakshuka : Photo of step #2
Prepare 100 g onion and chop finely.

Stage 3 - 2 min.
Shakshuka : Photo of step #3
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.
Shakshuka : Photo of step #4
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.
Shakshuka : Photo of step #5
Add the tomatoes, salt and pepper. Stir briefly, cover and turn down the heat.

Stage 6 - 40 min.
Shakshuka : Photo of step #6
Leave to simmer like this for about 40 minutes.

Stage 7 - 5 min.
Shakshuka : Photo of step #7
Take off the lid, remove and discard the tomato skins .

This is not essential, but it is much pleasanter to eat without the skins.

Stage 8 - 20 min.
Shakshuka : Photo of step #8
Leave uncovered to reduce to the consistency of a fairly thick purée.

Check the seasoning and your basic shakshuka is ready.

Stage 9 - 5 min.
Shakshuka : Photo of step #9

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.
Shakshuka : Photo of step #10
Make a hollow in the centre of each ramekin with a small spoon.

Stage 11 - 4 min.
Shakshuka : Photo of step #11
Separate the whites from the yolks of 4 eggs.

Pour an egg white into each ramekin and bake...

Stage 12 - 5 min.
Shakshuka : Photo of step #12
...until the white is set (about 5 minutes).

Turn the oven off.

Stage 13 - 1 min.
Shakshuka : Photo of step #13
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
Shakshuka : Photo of step #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.

Nutritional information

Whole recipe
Energetic valueProteins CarbohydratesFats
1,073 Kcal or 4,492 Kj36 gr50 gr81 gr
54 %14 %5 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
77 Kcal or 322 Kj3 gr4 gr6 gr
4 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
268 Kcal or 1,122 Kj9 gr12 gr20 gr
13 %3 %1 %3 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Pollack fillet baked with rice and vegetables., Hamburgers, Bread with Tomato , Hot tomato sauce, Prawn salad with a crunch, ... All
OnionOnion: You can get more informations, or check-out other recipes which use it, for example: Onion fondue, Paté en croute (terrine in a pie crust), Rabbit terrine, Special Parmesan baguettes, Endives "bonne femme", ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Rum babas, Fish Mousselines, Chocolate and matcha tea biscuits, Kouign-amann brioche, Checkerboard biscuits, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Spaghetti with mushrooms, Roasted cauliflower, Small ratatouille with , Pissaladière with puff pastry, ... All

Other recipes you may also like

Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
287,785 303.8/5 for 38 ratings 36 min.
Pan-fried scallops and chanterelles with Noilly Prat sauce
Pan-fried scallops and chanterelles with Noilly Prat sauce
The chanterelles are fried first briefly, then the scallops fried in the same pan. The pan is deglazed with Noilly to make a delicious cream sauce.
77,6694/5 for 1 ratings 1 hour 6 min.
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
74,7325/5 for 1 ratings 1 hour 13 min.
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
73,4574.0/5 for 20 ratings 1 hour 11 min.
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
75,3484.2/5 for 19 ratings 1 hour 14 min.

News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2020-08-16)

I am not a leaving thing
Note: We'll never share your email with anyone else.

Post your comment or question

I am not a leaving thing

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.
I am not a leaving thing
Note: We'll never share your email 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.

Back to top of page