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Shakshuka (middle eastern baked eggs)

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World’s Best Baked Eggs – Shakshuka! A Middle Eastern and North African dish traditionally served for breakfast or lunch, it can be prepared entirely on the stove or finished in the oven. However, bread for dipping/wiping is not optional!

Close up of Shakshuka Middle Eastern baked eggs in a black pan, fresh off the stove

Shakshuka

I’ll let you in on a trade secret – usually the pictures you see of so-called baked eggs aren’t actually cooked at all.

When the eggs are cooked, the thin film of egg whites covering the yolks becomes opaque, misting the beautiful yolks with a bright yellow.

“It is a disaster !” says an editor of a food magazine somewhere. “We can’t have foggy yellows! They should be bright yellow. This needs to be fixed!” (I hear that in my head with a French accent, but I don’t know why)

And so, a food stylist ran away and came back with a solution now adopted by food stylists everywhere: fry the eggs in a pan, then slip them into whatever sauce or vehicle they were supposed to be in. cooked.

It’s always obvious when this is done because you don’t get the messy bleeding of the whites mixed into the sauce like you see in these photos.

So yes, I sacrificed bright yellow yolks to make them the way the recipe is written. I cheated a bit though – I carefully wiped off as many egg whites from the yolks before cooking them.

I assure you that I don’t do that in real life. 😂

Bread dipped in the runny yolks of Shakshuka, Middle Eastern baked eggs

Now that I’ve forever changed the way you look at pictures of baked eggs, let’s talk about the best baked eggs in the world – Shakshuka.

WHAT IS SHAKSHUKA?

They are basically eggs baked or poached in a fragrant tomato sauce, usually with capsicum (bell pepper), onion and spices like cumin and paprika, reflecting the Middle Eastern and North African roots of this flat. It’s actually quite similar to Huevos Ranchos – the Mexican version of Shakshuka!

Although traditionally thought of as a breakfast or brunch recipe, I’m still on my “eggs anytime of the day” crusade and I’m sitting here at 5:18 p.m. on Wednesday July 25, 2018 wondering what to have for dinner tonight and I just decided to do this (again).

Preparation of Shakshuka, baked eggs from the Middle East

BRILLIANT FOR CAMPING – AND BULK MANUFACTURING

Although I call Shakshuka a type of baked egg, ironically my favorite way to do it is over a campfire, poaching rather than cooking. One of my best friends had a secluded wedding on a wild river and the outdoor caterers they hired prepared Shakshuka for 80 wedding guests around a campfire.

It worked wonders because the eggs only take a few minutes to cook, so they made big pots of this fragrant tomato sauce and then cooked dozens and dozens of eggs in them. Poach, serve, then repeat in the same pans.

I had every good intention of helping. But I had a really bad headache that morning… 🥂🤢 Hey! I was a bridesmaid – I had to toast a lot! …. –Nagi x

MY FAVORITE EGG BRUNCHY/BREKKI RECIPES

Shakshuka - Middle Eastern baked eggs in a bowl, ready to eat


WATCH HOW TO DO IT

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Close up of Shakshuka Middle Eastern baked eggs in a black pan, fresh off the stove

Shakshuka (Middle Eastern poached or baked eggs)

Servings2 – 3 people

Tap or hover to scale

Video recipe above. I call these the best baked eggs in the world, but they can also be poached on the stovetop! With Middle Eastern and North African roots, the tomato sauce is lightly spiced and used as a bed to cook eggs. PS The crusty bread is a must. The PPS recipe lends itself to wide variations – see recipe notes.

Instructions

  • Preheat the oven to 180C/350F (if you intend to bake them).

  • Heat the oil in a medium cast iron skillet over medium-high heat. Add garlic and onion, cook 2 minutes until onion is translucent.

  • Add the bell pepper, cook for 1 minute. Add the diced tomato, cook for 2 minutes until it is broken down and becomes a bit mushy (see video).

  • Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to mix well.

  • Reduce heat to medium-low and simmer for 5 minutes until just thick enough to make indentations (don’t want dry mud, should still be squeaky).

  • Make indentations in the mixture and gently crack the eggs. Cook for 1 minute until the edges of the whites are set (Note 1).

  • Transfer to the oven and bake for 7-12 minutes, until the whites are just set but the yolks are still runny (or to your liking). OR cover with a lid and steam on the stove for 3 minutes (yolks runny), or just simmer uncovered.

  • Remove from oven/stovetop and serve immediately, sprinkled with cilantro or parsley. Serve with crusty bread or pita bread.

Recipe Notes:

1. Baking eggs to perfection so you get runny yolks but the whites are just set rather than gelatinous (i.e. still a tiny bit raw) is actually a bit of an art. My way around this is to let the eggs cook in the mixture for 1 minute before transferring them to the oven. This gives the whites a head start without affecting the yolks.
2. Variations – this recipe lends itself to many variations. Try replacing the bell pepper with other vegetables like zucchini (zucchini), eggplant (eggplant), or even carrots or fennel. For a splash of baked beans (i.e. breakfast baked beans, as Australians and Poms know them, not American baked beans), try adding navy beans. Try adding olives or other antipasto-ey things (artichokes, sun-dried tomatoes). For a Mexican twist, use corn and black beans!
3. This recipe as written makes 2 very generous servings (2 eggs per person) (this is what the nutrition reflects). But there’s enough sauce here for 3 servings if you can squeeze 6 eggs. I chose to only use 4 here so you can actually see the sauce in the photos and video.

Original recipe posted in May 2014, officially one of the very first recipes I’ve ever shared. There is therefore 4 years of delay for new photos and a video! Recipe slightly tweaked but basically the same.

Nutrition Information:

calories: 354callus (18%)

DOZER LIFE

And he’s back in the water!!! The vet tells me it’s excellent for rehabilitation*. So I make him go back and forth along the beach – not allowed to run on the sand!

* For those playing catch-up: Dozer broke his knee a few months ago and had to undergo surgery. We are 8 weeks away from a 12-16 week post-operative recovery period. He is doing fantastically! A little too good – if he had what he wanted, he would run away after rabbits in the garden, then he would end up on the operating table… 🙄

Dozer, the golden retriever dog, swims in rehabilitation - therapy

to safeguardto safeguard

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