Shakshuka
This is my debut at making homemade Shakshuka, a dish in Middle Eastern and North African cuisine. It’s nourishing and simple, with easy-to-find ingredients. The combination of a rich tomato sauce and a kick of spiciness is so delightful that I promise myself I’ll make it again.
I had shakshuka for the first time at a Mediterranean restaurant during a trip to San Francisco with Michael in June 2022. It was a foggy morning, and I craved a warm, comforting dish. I fell in love the moment I took a bite of this delicious dish with its spices and bold flavor. It was served in a small pan. That meal inspired me to bring a taste of the Mediterranean back to my own kitchen in Bangkok.
My first Shakshuka at Barcha Restaurant, San Francisco
Shakshuka means “a mixture” and is best known for its poached eggs in a spicy tomato sauce. It is vegetarian and perfect for any meal of the day, and the ingredients are healthy: tomatoes, bell pepper, onion, garlic, spices, and some eggs.
Ingredients
2-3 tomatoes, diced (you can use canned tomatoes)
1 red bell pepper, seeded and diced
1 medium onion, finely chopped
4 garlic cloves, finely chopped
2 tablespoons tomato paste (optional for extra flavor)
½ teaspoon chili flakes
½ teaspoon chili powder
1 teaspoon paprika powder
1 teaspoon cumin powder
Fresh cilantro, chopped for garnish
4 large eggs
2 tablespoons olive oil or cooking oil
Salt and pepper
Instructions
Heat the olive oil in a large pan over medium heat. Add the chopped onions and bell peppers, sautéing for about 5 minutes until the onions become translucent and the bell peppers start to soften.
Add garlic and cook for another 1-2 minutes until fragrant. Stir in the chili flakes, chili powder, paprika, and cumin. Cook for about 30 seconds.
Add the tomatoes and crush them with a fork. Add tomato paste. Season with salt and pepper. Let the mixture simmer for 10–15 minutes until it thickens slightly.
Make small wells in the sauce with a spoon and gently crack an egg into each well.
Cover the pan and cook over low heat until the eggs are done to your liking. For runny yolks, this might take about 5-7 minutes; for more well-done eggs, it might take a bit longer.
Garnish with chopped cilantro for a fresh flavor.
