A creamy, spicy, tangy and so flavourful tomato sauce with muhammara. In it, perfecty baked eggs with runny yolks, set whites and topped off with some fresh Tahin and paisley. Dip it with some warm and soft pita bread and your brunch is perfect!
What is shakshuka?
Shakshuka is a dish that is believed to have originated in the Middle East, although it is not sure. It usually consist of olive oil, onion, garlic, tomatoes, peppers and sometimes cooked vegetables and minced meat. In this sauce there are poached eggs, which then are baked. It most of the times is sprinkled with a spice mixture of cumin, paprika, cayenne pepper and nutmeg. Today you can find it at many brunch spots or oriental restaurants.
What is special about this dish?
Instead of regular bell peppers, we are using Muhammara. What is Muhammara? This is a dip or spread made out of red bell peppers, walnuts and olive oil and it is SOSO good! It originally comes from Syria and now is very popular in oriental Cuisinie. Where do I get it? It is possible to make it yourself, but it definitely is easier, more convenient and quicker if you buy it ready! And there truly is no better one than the one from NENI am Tisch! You can get this at SPAR, EDEKA, Globus & tegut, so there are many supermarkets! If you do not have one of those near you – it is worth a little trip!
Besides our star of the show, it also is pretty spicy, although this is optional. If you like spicy, go for it (because chilli makes everything better) and if you don’t, just leave it out!
Is this dish health?
Yepyepyep. The muhammara is, as previously mentioned, made from roasted red peppers, and walnuts, which means you are getting a lot of Vitamins, healthy fats and protein. Besides, we have the tomato sauce, also high in vitamins and has some fibre. The extra onions and garlic do not only add more flavour but also more nutrients and the eggs add extra protein and healthy fats! That already is it – super simple!
How to make it?
Also not difficult! You start by frying the onions, garlic and chilli to the oil and let them sautés until soft. Next you add the Muhammara and stir it in so it cooks a little. Then we’ll add some canned (and crushed) tomatoes as well as tomato paste, water, salt and pepper and let it simmer for a few minutes to get really flavourful. If you want, you could now also add some kale or spinach to it to add some extra greens!
To poach the eggs, we are creating some mould in the sauce with the spoon. Then we’ll crack the eggs in and it already goes into the oven for 10-15 minutes until the whites has set and the yolks are still runny. To serve, we are just garnishing it with some parsley and dipping some pita! That is it – super delicious and super easy!
When to best have it?
This is great for a brunch with the family, as it is easy to prepare beforehand if you premake the sauce! Another great occasion is a quick lunch as it really comes together quite quickly and still is full of flavour. Or you could have it as a light dinner – I also really love that!
I hope you are enjoying this at least as much as we did, and that you’ll be making it on repeat! I would love to hear how you like it
30-Minute Easy Muhammara Shakshuka
A delicious, spicy and creamy tomato – red pepper sauce (with the best Muhammara from NENI), along with some poached eggs and warm pita. Breakfast dreams coming true!
What you will need
- 1 tbsp olive oil
- 1 red onion
- 2 cloves garlic
- 1 chilli (optional)
- 1 package muhammara (125g)
- 1 can tomatoes (400g)
- 2 tbsp tomato paste
- 3-4 tbsp water
- 1 handful greens such as spinach or kale
- 4 eggs
- fresh pita to serve with
Finely slice the red onions and chop the garlic and chili and add them into a cold pan with the oil. Heat it up and fry for 2-3 minutes until soft and glassy.
Add the Muhammara, stir in and let simmer for about 2 minutes.
Add in the canned and crushed tomatoes, tomato paste, water, salt & pepper and let simmer for another 3-4 minutes.
Then grab a wooden spoon and make four molds into the tomato sauce. Crack one egg into each mold and then bake for 10-15 minutes until the whites set and the yolks are still runny.
Take out of the oven, serve with some fresh Tahin and warm pita bread! Enjoy!
Happy cooking & enjoy,
Katie // Une Petite Cuisinière
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