After years of making shakshuka almost every other Sunday morning, and trying many different recipes and spice-combinations, this is my absolute favourite one.

This is where I would normally give a short explanation to what this dish is – but it became so popular around the world lately that I’m not even sure that it needs an introduction. If you’re lucky enough to still have not tried it (oh I am so exited for you) then this is for you:

Shakshuka is a Mediterranean dish consisting of eggs poached in tomatoes, paprika, cumin & spicy peppers, typically served for brunch with warm bread for dipping.

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“Typically – growing up in Israel I wasn’t so interested in Shakshuka or Hummus. It’s only when I left there that I really started to miss and appreciate Israeli food. That’s when I started cooking it at home. ”

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I’ve been making shakshuka this way for about two years, and got so many requests for the recipe. So here it is – my absolute favourite, perfected recipe.

I love topping my shakshuka with creamy feta cheese and fresh parsley. Even though Feta is not a must, I really recommend that you try it too.

The Green Tahini is a bonus – recipe inspired by my favourite Hummus restaurant in Tel-Aviv, Shlomo and Doron. The Chef Elad Shore had been making it for years and shared his recipe on his instagram lately.

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Ingredients

Makes: 2
Time: 30 min

For the Shakshuka:
2 tbsp of olive oil
1 small onion
1 garlic clove
1/2 teaspoon coriander seeds, crushed
2/3 teaspoon ground cumin
1/3 teaspoon cayenne pepper
1/4 teaspoon spicy paprika
1 1/2 – 2 tablespoon sweet paprika
4 – 5 medium tomatos
Freshly cracked Pepper & Sea Salt
4 fresh organic eggs

For serving:
Handful of fresh flat parsley
Handful of feta (optional)
Your favourite bread to dip

(Optional) Tahini Sauce:
1/2 a cup roughly chopped flat parsley
4 – 6 tablespoons good quality tahini (I use @alkanater)
4 – 6 tablespoons mineral water
1 crushed garlic clove
A squeeze of fresh lemon juice
Freshly cracked Pepper & Sea Salt

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Instructions

1.

Prepare: All set? Crush 1/2 tsp coriander seeds with pestle and mortar or with the flat side of the knife. Finely chop 1 onion and 1 garlic clove.

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2.

Sauté: Add 2 tbsp olive oil to a medium pan and heat on a medium-low heat. Once the oil is hot, add the onion and fry for about 4 min until it starts to get translucent. At that stage add the chopped garlic and fry for another minute or until both golden.

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3.

Chop the tomatoes: while the onion is cooking, roughly chop 4 – 5 medium tomatoes.

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4.

Add the spices: Now add the crushed coriander seeds, 2/3 teaspoon ground cumin, 1/3 teaspoon cayenne pepper, 1/4 teaspoon spicy paprika and
1 1/2 – 2 tablespoon sweet paprika to the pan. Mix until everything is well incorporated.

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5.

Add the tomatoes to the pan, season with salt & pepper, and let them cook, mixing every couple of minutes, until very soft and paste-like. About 10 min.

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6.

(Optional) Make the Green Tahini Sauce: While the tomatoes are cooking, roughly chop parsley until you get about 1/2 a cup + another handful for topping. Put the parsley in a blender, together with 4 – 6 tbsp tahini, 4 – 6 tbsp mineral water, 1 crushed garlic clove, a squeeze of fresh lemon juice, salt & pepper and blend until smooth. Adjust the water until you get the right consistency – you want the sauce to be liquid, but still keep some shape. Adjust the seasoning and the lemon juice to taste.

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7.

When tomatoes are ready: Using a spatula or a wooded spoon, make little wells in the tomatoes and break in 4 fresh organic eggs. Mix in some of the egg-white with the tomatoes and season with a little more salt & pepper. Cook for about 10 more minutes, uncovered, until the egg whites are cooked and the yolk is still runny. Take off the heat.

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8.

Serve: Top your shakshuka with the green tahini sauce, some fresh parsley and crumbled feta cheese if using. Serve directly on the pan with your favourite kind of bread – I really like a fresh pita bread, baguette or some fluffy sour dough.

Enjoy dipping ❤️