The exact origin of Shakshuka (or “shakshouka”) is debated, but it has been a staple in Mediterranean and Middle eastern cuisines for hundreds of years. It’s traditionally prepared with peppers, onions, and garlic in a tomato-based stew that is seasoned with paprika, cumin, cayenne pepper, and nutmeg. Eggs are then poached on top of this base, making it a healthy and balanced meal. Some recipes call for stewed meats like lamb or beef, but the vegetarian option is also quite popular.

This breakfast Shakshuka recipe is my take on the dish with inspiration from the traditional recipe and additions from my millennial influence. I use less of some of the stronger spices, added in some bacon (completely optional), and included the stereotypical millennial staple food, the avocado.

The recipe below is the serving size for 2 people, but feel free scale it up or down depending on your party size.

Shakshuka dish from a Turkish bakery (Feride’s Cafe) in San Jose, CA

What you will need:

1 tablespoon olive oil
1 garlic clove, minced
half of a medium sized onion, diced
half of a large bell pepper, diced
1/2 teaspoon paprika
1/4 teaspoon cumin
salt, pepper, and cayenne pepper to taste
2 tomatoes, quartered
tomato paste (optional)
4 eggs (2 per person)
bacon cut in small pieces (optional)
cilantro
feta cheese
1/2 avocado
fresh, toasted bread or pita

How to make it

Heat the olive oil in your pan (or skillet) on medium-high. If you are adding bacon, you can cook the bacon bits first then remove and use the bacon fat for the next steps.

When the pan is hot, throw in your minced garlic and diced onions, cook for 1 minute and then add in the diced red bell pepper. Season with the paprika, cumin, salt, pepper, and cayenne pepper. Stir until the onions turn transparent and when the bell pepper loses some of its color (1-2 minutes).

Add in the tomato chunks and tomato paste (optional for additional flavor), reduce heat a little (medium) and let the tomatoes simmer until you can press them to release the juices (3-5 minutes). If you are adding bacon, this is a good time to throw the crispy bits back in.

When all ingredients are well mixed (shakshuka actually means ‘mixture’), make 4 little pockets in the pan for your eggs. Crack the eggs on top of the dimples you made and cover the pan. Keeping the heat at low to medium, cook covered for 4-5 minutes or until the whites of the egg just begin to turn from transparent to white. 4 minutes should give you some nice, runny yolk.

Once your eggs are at your desired runniness, remove from the stove and remove the lid. Plate the eggs and tomato base first, then generously sprinkle with freshly chopped cilantro and crushed feta cheese crumbles. Scoop some avocado slices and place it next to the eggs. You can have it as is, or pair with some fresh French or Pita bread.

Enjoy!