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This Libyan shakshouka recipe is incredibly easy to make and relatively quick too. It’s an extremely hearty breakfast packed with nutrients! And the recipe is very versatile, as most of my dishes are!
If you love breakfast foods as much as I do, then you have to try some of my other recipes. Some personal favorites include theTortilla Breakfast Cups, my heartyBanana French Toast Recipe,and the world-famousTikTok Egg Sandwich.
But if none of these sound good to you (or if you have a dietary restriction), then make sure to check out the many others on my site! There’s bound to be something you love!
Table of Contents
What Is Libyan Shakshouka?
This is one of the most famous North African breakfast dishes! You’ve likely heard of it, even if you’re not entirely sure what it is! It is also often spelled “shakshuka.”
Shakshouka is a delicious breakfast dish made from poached eggs inside a tomato-stew base. It is a deliciously seasoned savory meal that is very versatile.
Today, I will show you how to make atraditional Libyan shakshouka. It contains basic aromatics and seasonings. It includes onions, garlic, tomatoes, bell peppers, paprika, thyme, cumin, and chili. This tomato stew base is not only packed with flavor but also incredibly nutritious!
Once the base is made, you can crack the eggs into small holes you create in the stew. Then, cover the pan and leave the eggs to poach (or steam) until they reach the doneness that you like.
Variations Of Libyan Shakshouka
There is no one recipe for this dish. That’s part of what makes it so incredibly popular!
But as it is a Libyan-inspired dish, the flavors I’ve incorporated today pretty much sum up the local version.
However, you can obviously still experiment to your hearts’ content!
Arguably one of the biggest variations you will see for this dish is the level of spice. Many people love it extremely spicy, not only by adding more chilies but also by using extremely hot chilies.
Then, many people also love adding meat such as merguez (spicy beef sausage) or chorizo (spicy pork sausage). Some versions are also made with lamb, pork, or beef mince inside the tomato base.
And, as with any recipe, you can experiment with different spices and spice additions to create new and interesting flavor profiles. Luckily, both eggs and tomatoes are pretty easy to pair with spices and herbs. Some common additions that are very popular include coriander, smoked paprika, and caraway seeds.
What To Serve With Shakshouka
Shakshouka is a pretty filling dish on its own, and you don’t have to add any accompaniment.
But if you absolutely have to, just add a slice of toasted bread. Ciabatta and sourdough add their own flavor and have a tender, crunchy texture too.
Other than that, you can just serve this delicious hearty dish with a condiment of your choice – store-bought or homemade!
Tips And Tricks For Making Authentic Libyan Shakshouka
- If your eggs break inside their holes, you can just scramble them with a fork to make a kind of poached scrambled egg shakshouka. But, if broken yolks don’t bother you, leave them as-is.
- To make soft poached eggs, you can allow the shakshouka to steam for 5 minutes. Then, remove them from the heat completely and let them stand for another 3-5 minutes or so. This trick makes perfect soft poached eggs.
- Obviously, the longer you cook the eggs, the harder they will become. So, the cooking times in my recipe today are for hard-poached eggs, not runny ones at all. Don’t get me wrong: the eggs aren’t dry. They just don’t have a runny consistency.
FAQs
Is Libyan Shakshouka healthy?
This is a relatively healthy dish. It may not be extremely low in calories, but it is loaded with essential vitamins and minerals. It is a dish that is very high in vitamins A, C, and K. And it contains high amounts of potassium, calcium, and folate. It’s also a great source of animal protein.
Do you eat shakshuka on its own?
As I’ve briefly mentioned above, this dish is best served on its own. It is definitely hearty enough and doesn’t need any accompaniment. But, if you really want to, you can serve it with a neutral-tasting slice or piece of bread. Pita, ciabatta, sourdough, farm loaves, and roti are all great options.
How do you keep the eggs runny in Libyan shakshouka?
Don’t overcook the dish. Only leave the eggs for 10 minutes (at the most). The egg whites will start setting after about 8 minutes. The yolk will then still be runny. So, for set eggs, leave them to poach for 10 minutes in total.
More Breakfast Recipes
- Breakfast Egg Muffins
- Baked Eggs in Avocado
- Quiche Stuffed Bagels
Libyan Shakshouka – A Hearty Flavorful Healthy Breakfast Dish
Keesha
Libyan Shakshuka is a North African baked egg dish perfect for breakfast, brunch, or dinner!Serve it as-is or with crusty bread to mop up the flavorful juices.A simple yet delicious meal bursting with flavor.
5 from 2 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4
Calories 183 kcal
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 1 red bell pepper, deseeded and chopped
- 1 orange bell pepper, deseeded and chopped
- 6 plum tomatoes, diced
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp cumin
- ½ tsp chili powder, optional
- 1 cup water
- Sea salt flakes, to taste
- Freshly ground black pepper, to taste
- 4 large eggs, room temperature
- Fresh parsley and coriander, for garnishSe
Instructions
Make the shakshouka base
Heat some olive oil over medium heat in a frying pan.
Add the diced onion and allow it to saute for 2-3 minutes or until it becomes translucent.
Add the garlic and tomato paste. Give them a good stir and leave them to fry for a minute.
Then, add the diced red and orange bell peppers. Leave them to saute for another 5 minutes while stirring occasionally.
Next, add the tomatoes along with all the spices (except for the salt and pepper to taste). Mix the flavors together very well and leave the ingredients to cook for about 5 minutes.
Finally, add the water to the base and allow this tomato mixture to cook for 15 minutes. Stir the ingredients occasionally to prevent them from burning and to help the flavors blend together.
Season the tomato base with salt and pepper.
Add and cook the eggs
Once you have a beautifully rich, thick sauce, take a large spoon and create four wells in the sauce. This is where the eggs will go.
Crack one egg into each well.
Cover the frying pan and allow the eggs to cook over medium heat for about 10 minutes. If you want runny eggs, see the tips section.
Once the eggs are to your liking, remove the Libyan shakshouka from the heat. Garnish the shakshouka with fresh cilantro and parsley and serve it with warm bread.
Nutrition
Serving: 1 portionCalories: 183kcalCarbohydrates: 13gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 164mgSodium: 142mgPotassium: 553mgFiber: 3gSugar: 7gVitamin A: 3141IUVitamin C: 95mgCalcium: 59mgIron: 2mg
Tried this recipe?Let me know how it was!
