If you are looking for a delicious mealtime option, which is quick to make and tastes heavenly, you must give Shakshuka a try. With eggs, tomatoes, onions and garlic as the main ingredients, it is an easy-to-cook dish, which can be prepared in 30 minutes.
It is a good choice for breakfast and can be enjoyed at any time of the day. However, it is preferable to consume it for breakfast, brunch or dinner. Once you taste Shakshuka, it will surely earn a place on your list of favorite dishes. It offers a delicious mix of tangy tomatoes, flavorful spices, and creamy poached eggs, alongside a hint of sweetness and fresh herbs on top for a pleasant and fresh taste.
Shakshuka originated in North Africa, precisely Tunisia. It belongs to North African and Middle Eastern cuisine and has become popular throughout the Middle East and Mediterranean regions. Its exact roots are often traced back to the Jewish communities of North Africa, who consumed it as a hearty breakfast dish.
From there, it spread to other countries and regions over time, gaining worldwide popularity due to its enchanting combination of poached eggs in spicy tomato and pepper sauce. Every tribe or community has its specific culinary traditions. For instance, Sindh emphasizes its rich cuisine, characterized by the unique flavors of the region.
Shakshuka is still a lesser-known dish in Pakistan, but chef Manzoor Hussain provides his services at Eggspectation Restaurant and Café in Lahore’s Gulberg
Similarly, Punjab is well-known for its dynamic cuisine, reflecting the tastes and preferences of its community. Each community takes pride in its cultural foods, excelling in dishes deeply rooted in tradition and heritage. Over time, some regions have added their traditional tastes to Shakshuka, enhancing its flavor, and simultaneously honoring their culinary traditions.
Shakshuka requires only natural ingredients, making it a healthy meal option. It is incomplete without bread. When eaten with bread, the delicious flavors of spices, creamy poached eggs, and well-cooked tomato curry will melt in your mouth, adding to the savory experience.
Shakshuka’s Pakistani Recipe.
Here is how you can make the Pakistani variant of the dish. Firstly, you should know that Shakshuka is served straight from the pan, so make sure you choose the right one. Shakshuka is still a lesser-known dish in Pakistan, so we were fortunate enough to have connected with renowned Pakistani chef Manzoor Hussain, who provides his services at Eggspectation Restaurant and Café.
According to Chef Manzoor Hussain, onions and garlic must be finely chopped, and then deeply fried with the two sauces until the onions turn brown. Afterwards, the chopped red bell peppers must be added and left to sauté them for about two minutes. The chopped tomatoes should be added directly to the pan and cooked until they soften.
Alternatively, you can add some water, grind the tomatoes coarsely, or use canned tomatoes with water. This process takes about 10 minutes. After 10 minutes, you will notice the tomato base is ready when the oil separates from the edges and the tomatoes are slightly watery. If it is too thick, more water must be added.
Now the spices – paprika, cumin powder, chili powder, salt, and black pepper – must be added. The taste can be modified as per one’s individual preferences. Following this, dimples can be created in the tomato sauce with a spoon and the eggs can be fitted into the holes you have made. The pan must be covered and the dish must be cooked for about 6-7 minutes if you prefer a runny yolk with firm egg whites, or a few more minutes if you prefer a firmer yolk.
Once the eggs are done, you can sprinkle some salt and black pepper on the yolks, if desired. Finally, you can garnish it with fresh parsley or feta cheese on top.