Easy Shakshuka For One (2024)

FAQs

What is traditionally served with shakshuka? ›

Shakshuka is traditionally served with warm, crusty bread or pita. However, you can also pair it with a variety of other side toppings such as avocado, feta cheese, or a simple salad.

The spice varieties vary depending on where it's served. Shakshuka features a thick, saucy tomato base of peppers and onions with baked eggs. With menemen, the concept is a little different. Think of it as more of a soft egg scramble with lots of silky green peppers and fresh tomato.

Crack in the eggs and simmer

Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

A deconstructed plate

Slightly fold it in a way you can hold it with your hands, and eat immediately! The other option consists in adding all the ingredients in a plate, together with some pita triangles (you can warm them up a little beforehand) and eat the shakshuka plate with fork and knife!

Spoon a little bit of the sauce around the whites of the eggs to help them set just a touch faster than the yolks, cover the pan, and let it simmer and steam just until the whites are barely set and the yolks are still golden and soft.

Sprinkle a little salt and pepper over the eggs. Carefully transfer the skillet to the oven (it's heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They're done when the egg whites are an opaque white and the yolks have risen a bit but are still soft.

Yes! Shakshuka is one of my favorite recipes to meal prep because it reheats beautifully. Honestly, it may even taste better the next day… To reheat your leftover shakshuka, simply spoon a portion onto a plate and microwave it for a few minutes until heated through.

When it comes to pairing wine, Champagne and Prosecco are no brainers with shakshuka at brunch. Fresh whites like Albariño and Picpoul do the trick as do soft fruity reds like Valpolicella and Dolcetto.

Shakshuka is an excellent meal to eat if your doctor has recommended a mediterranean diet to reduce cholesterol, blood pressure and improve your cardiovascular (heart) health. Cooking shakshuka at home allows you to control the amount of salt and oil used, which can be quite high when ordered in a restaurant.

What is a fun fact about shakshuka? ›

Fun fact, the origins of the word shakshuka comes from the Arabic for "all mixed up" or "shaken."

Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread. This recipe is especially tasty served on toasted Bloody Mary Bread.

Shakshuka is traditionally eaten with bread. Try a crusty variety like a sliced baguette to go with your shakshuka, or try it with warm pita bread or naan. You could also eat shakshuka on its own, or with rice if you prefer!

The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.

Huevos Rancheros uses traditional spice salsa. Israeli shakshuka uses chopped tomatoes flavoured with paprika, cumin, and turmeric. Also, the Mexican version is often served in a tortilla with refried beans and hot peppers, and shakshuka is usually not as hot and eaten with bread.