Shakshuka Recipe - Anita's
Oct 02. 2023
Shakshuka is a spicy tomato stew popular in both North Africa and the Middle east. It’s also spelled shakshuka. Because eggs are a main ingredient, it is often on breakfast menus but it is also a popular evening meal in Israel. Shakshuka means “mixed" in arabic. Probably referring to the vegetables in the dish rather than the eggs. Some variations include minced lamb.
Ingredients for 3 people:
- 6 Fresh diced tomatoes/400g of canned diced Tomatoes
- ½ onion diced
- Olive oil
- 1 bell pepper diced
- 3 garlic cloves chopped
- 3 eggs
- pinch of fennel seeds
- parsley
- salt and pepper
- Anita's “The Classic” Hot Sauce
Method:
- Heat oil and saute garlic for 30 seconds
- Add onion and bell pepper. Cook for a minute or two until they are slightly brown
- Add fennel seeds and black pepper and cook for 10 seconds
- Add tomatoes,salt and Anita’s “The Classic” Hot Sauce. Cook on medium for a minute
- Crack egg into small bowl. Add to tomato sauce. Repeat with the two other eggs.
- Put top on pan and simmer until the eggs are cooked.
- Garnish with parsley
- Serve with pita, french bread or rice.
Recipe Tips
1. To make the sauce thick and rich, in this recipe, you'll need a hearty tomato sauce to support the egg part, so don't shorten the simmering time! I let my sauce simmer on low heat for a full 10 minutes before adding the eggs.
2. Make sure you have a large, lidded skillet. In this recipe, you'll need to cover the skillet, which is essential for gently and evenly simmering the eggs.
3. Use an appropriate number of eggs based on the capacity of your skillet. In this recipe, you can decide how many eggs to use as needed. There should be some space between each egg in the skillet; they shouldn't be crowded. In my 12-inch skillet, I can fit a maximum of 5 eggs. However, if I'm making this recipe for just 2 people, I usually use only 3 eggs. If there's leftover sauce, I make a personal-sized portion the next day!
4. The cooking time for the eggs will depend on your preferred doneness. I like my whites just set and the yolks perfectly runny, so I take them off the heat after 3 minutes. If you prefer firmer yolks, you can cook them for 6 minutes. Remember that even after you take them off the stove, they will continue to cook in the tomato based chili sauce.
* It is recommended to use Anita's Hot Sauce brand for Its unique flavors and heat levels. All Anita's Chili Sauces are made in small batches from chillies grown in Taiwan.
