Algerian Shakshuka
A vibrant and flavorful dish of eggs poached in a rich, spiced tomato and pepper sauce. This Algerian variation often includes a blend of aromatic spices, making it a hearty and satisfying meal for breakfast, lunch, or dinner.
🧂 Ingredients
- 2 tbsp Olive oil
- 1 tbsp Unsalted butter(at room temperature)
- 1 medium Red onion(diced)
- 2 cloves Garlic(minced)
- 2 large Bell peppers(e.g., 1 red, 1 yellow or green, diced)
- 1 optional Anaheim pepper(diced, for extra flavor)
- 4 Roma tomatoes(grated or finely diced)
- 1 tbsp Paprika
- 0.25 tsp Ground cumin
- 0.25 tsp Turmeric powder
- 0.25 tsp Ginger powder
- 0.25 tsp Crushed red pepper(optional, for heat)
- 1 tsp Salt(or to taste)
- 0.25 tsp Black pepper
- 4 Eggs
- 1 tbsp Fresh parsley(chopped, for garnish)
- 1 tbsp Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Sauté aromatics: Heat olive oil and butter in a large skillet or frying pan over medium heat. Add the diced red onion and cook until softened and translucent, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 2
Cook vegetables and spices: Add the diced bell peppers (and Anaheim pepper, if using) to the skillet. Cook for 5-10 minutes, until the peppers have softened. Stir in the chopped parsley and cilantro.
- 3
Add tomatoes and spices: Stir in the grated tomatoes. Add paprika, cumin, turmeric, ginger powder, crushed red pepper (if using), salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the sauce has reduced slightly and the flavors have melded.
- 4
Create wells for eggs: Using a spoon, create four small indentations in the tomato and pepper mixture to hold the eggs.
- 5
Add eggs and poach: Crack one egg into each indentation. Reduce the heat to low, cover the skillet, and let the eggs poach for 5-10 minutes, or until the whites are set and the yolks are cooked to your desired doneness.
- 6
Serve: Garnish with fresh chopped parsley and cilantro. Serve immediately with crusty bread for dipping.
💡 Pro Tips
- ✓Ensure your tomatoes are ripe for the best flavor in the sauce.
- ✓Don't overcook the eggs; the yolks should ideally remain slightly runny.
- ✓Adjust the amount of crushed red pepper to control the level of spiciness.
🔄 Variations
- Add other vegetables like zucchini or eggplant along with the peppers.
- For a heartier meal, add cooked chickpeas or a spicy lamb sausage (merguez) to the sauce before adding the eggs.