Updated: Apr 6, 2022
What's Shakshuka ?
Shakshuka is a staple dish in Israeli breakfast where it is mixed of crushed tomatoes, eggs, cumin and other spices for extra flavour. It comes in many shapes and forms, but they all share a common (and delicious) core rooted in the local Arabic cuisine that has since spread across the world. The word shakshuka in Arabic means “a haphazard mixture” or “all mixed up.”
There is many versions of how to cook Shakshuka and for my version, I settle with simple ingredients and since my kid doesnt really eat spicy stuffs, I also leave aside paprika and chili powder. However, it's strongly recommended since it's gonna bring in the extra spices and flavours !
What's the nutritional value in it ?
Tomatoes - Tomatoes are linked to so many health benefits, including reducing the risk of heart disease and cancer. They are also a great source of fiber, vitamin A, C and K.
Bell Peppers - Do you know that a cup of chopped bell pepper (especially red one) contains nearly 3x more vitamin C than an orange ? They are also a great source of vitamin A and B6 (important for the formation of red blood cells).
Eggs - Great source of vitamin D, B12 and mineral iodine. Eggs are regarded as a ‘complete’ source of protein as they contain all nine essential amino acids, which we must obtain from our diet.
Cumin - Cumin is a leafy plant that grows low to the ground in China, India, the Middle East, and the Mediterranean region. The fruit of the plant is called the cumin seed, and it’s popular all over the world as a spice. It contains antioxidants, has anticancer properties and may also help with controlling blood sugar and cholesterol level.
So let's get started!
2 tbsp olive oil
1 yellow bell pepper, seeded and diced (alternative : green/ red bell pepper)
1 tsp cumin
300ml peeled tomatoes paste
2 large eggs
a handful of crumbled feta cheese
a handful of cilantro, chopped
salt and pepper to taste
dried parsley (optional)
chili powder (optional)
smoke paprika (optional)
Preheat the oven to 180 degree.
Warm up the oil in a cooking pan over medium heat. Put in the chopped bell peppers and cook quickly for 1 minute. Pour in the tomatoes paste, followed by 1tsp cumin and a pinch of salt. Stir and let the mixture comes to simmer. Cook for another 5 minutes and transfer the mixture onto an oven safe bowl.
Make 2 wells onto the mixture and crack the eggs in. Top it up with feta cheese and put the bowl in the oven. Bake for 8-12 minutes or till the egg texture is up to your liking ( ideally until the egg whites are an opaque white and the yolks have risen a bit but are still soft)
Take the bowl out of the oven, top it up with cilantro, parsley and pepper. Serve it with toasted bread.