3 AUTHENTIC and Easy Shakshuka Recipes

Shakshuka is a tomato dish with a warm and spicy flavour. It's usually served with eggs, but today I'll show you 3 different ways to make it
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0:00 Intro
0:36 Picking tomatoes
1:00 Classical North African Shakshuka
4:01 Shakshuka with fava beans
4:57 Yemeni Shakshuka
5:55 Taste test and Review
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Notes:
For runny yolks, don't add the whole egg into the shakshuka. Add only the whites then, when they are almost fully cooked, add the yolks and cook for 30 seconds

You can stir fry some sausage with the onions for a meatier version

Fava beans can either be used Peeled, or with their skin


Ingredients:
Tunisian Shakshuka:
4 Eggs
3 (300-400g) Tomatoes
1 (150g) Bell Pepper
1 (100g) Medium Onion
1 Green Chili
3 Garlic Cloves
1.5 Tbsp Tomato Paste
1 Tbsp Olive oil
1 Tsp Harissa
1 Tsp Salt
1 Tsp Ground Coriander
1 Tsp Paprika
1/2 Tsp Caraway
1/2 Tsp Cumin
1/2 Tsp Black Pepper

1. Dice Onion, Tomatoes, Peppers into a small dice. Mince Garlic and slice Green chillies
2. Sautee onions in a tbsp of oil until completely softened (about 5-6 mins)
3. Add the tomatoes and peppers and mix with onions
4. Dissolve tomato paste and harissa in 1/4 cup of water and add to veg. Stir well and cook for 2-3 mins
5. Add the garlic and spices and cook with rest of veggies for 1-2 minutes
6. Add 1/2 cup water to veg and let it simmer for 15-20 minutes (until reduced and peppers are fully cooked)
7. Make 4 wells for your eggs then add them in
8. Cover with a lid and cook on medium heat until egg whites are cooked through

Egyptian Foul Shakshuka:
Same ingredients as above but remove the caraway and add 1 400g can of cooked Fava beans. You can use as many eggs as you want, but we usually don't add any to this one in Egypt

1. Follow steps 1-4 above
2. Add the beans to the pan with the garlic and spices
3. Follow step 6 above
4. Place in a ramekin, and add your eggs
5. Bake in a 180c oven with the broiler/grill turned on until the eggs are cooked or the top has browned

Yemeni Shakshouka:
4 Eggs
2 Tomatoes
1 Onion
1 Green Chilli (optional)
1 Tbsp Olive Oil
2 Tsp Tomato Paste
1/2 Tsp Hawaij spice mix
1/2 Tsp Salt

1. Soften the onions as above, then add the tomato and chilli
2. Cook for a few minutes then add tomato paste, 1/4 cup water, salt and hawaij
3. Cook until the liquid has evaporated and tomatoes are soft
4. Whisk together the eggs, then pour into the pan and scramble

Hawaij (this makes a lot):
3 Tsp Cumin
1 1/2 Tsp Cinnamon
1 1/2 Tsp Coriander Seeds
1 1/4 Tsp Whole Black Pepper
3/4 Tsp Whole Cardamom
3/4 Tsp Turmeric
1/4 Tsp Cloves

Grind all the spices together into a fine powder. Use as a general seasoning on chicken, meat and vegetables. Has a warm and earthy flavor profile