Updated: May 11

Shakshuka, a tomato based dish of Middle Eastern/North African origin, is a dish I make every couple of weeks- sometimes for breakfast, and just as frequently for lunch or dinner. As with most things, you can play around with the spices to your liking, and add in vegetables like peppers, zucchini, eggplant, etc. It's perfect without beans, but if I have cooked or canned beans on hand, they're a nice addition, especially if you'd like to make the dish stretch further for leftovers. My main requirement for shakshuka is to serve it with toasted sourdough, or homemade tortillas to soak up all the rich tomato broth and egg yolk. To temper the acidity from the tomatoes, I like to add coconut cream or raw heavy cream from the farm, but neither are crucial. If you're adding heavy cream instead of coconut cream, use 1/4-1/2 cup depending on your preference.

1 large onion, thinly sliced

3 gloves garlic, minced

1 inch piece of ginger, finely grated

4 tablespoons olive oil

2 cups garbanzo beans, cooking or canning liquid drained

1 28 oz. can whole tomatoes

1/2 teaspoon ground coriander

1 tablespoon yellow curry powder

1/2 teaspoon dried turmeric, if desired

1/2 teaspoon crushed red pepper flakes, if desired

cream from the top of a 13.5 oz. can of full fat coconut milk or 1/4-1/2 cup heavy cream

eggs- however many you'd like

To serve:

fresh, torn herbs: mint, parsley, dill, cilantro, etc.

lemon or lime wedges

toasted sourdough, tortillas, or naan

crumbled feta


In a large saucepan over medium/low heat, saute onions in olive oil for about 5 minutes, until onions are translucent. If you're adding chopped peppers or other vegetables, add them now, and saute until the vegetables are tender. Add garlic and ginger, stirring well to prevent the garlic from sticking and burning. Add a few large pinches of salt, coriander, curry powder, turmeric, and chili flakes, plus another drizzle of olive oil to help the spices coat everything. Cook over low heat for another minute, until the spices are sizzling and fragrant.

Add canned tomatoes, including the juice in the can, using your hands to crush each tomato into small pieces. Stir the bottom of the pot well to release any stuck spices, the tomato juice will help with this. Season with salt to taste. Add drained beans if using. Lid the pot and simmer for about 15 minutes, stirring occasionally, then add coconut cream skimmed from a can of full fat coconut milk, or heavy cream.

If you're serving the shakshuka with eggs, simply crack however many eggs you'd like right on top of the simmering shakshuka, leaving an inch or so of space between eggs. Continue simmering over low heat, with a lid on, for a couple minutes, checking the firmness of the whites and yolks frequently. When the eggs are cooked to your liking, scoop the shakshuka into bowls, scatter fresh herbs on top, add crumbled feta if desired, and squeeze a little lemon or lime juice on each bowl. Serve with plenty of toasted, buttered bread, or a warmed flatbread.


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