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Here is an original recipe for Shakshuka or Chakchouka without bell peppers! The Shakshuka is traditionally eaten for breakfast but I find it also works great as a lunch or evening meal.
Normally, we add bell peppers to it, but since not everyone is a fan of peppers, I propose a recipe without bell peppers!
What is Shakshuka?
The shakshuka or chakchouka is a traditional dish of the North African cuisine (Tunisia, Morocco, Algeria, Turkey) and then imported in Israel in the 50s where it became a very popular dish. It is usually eaten for breakfast.
Today, it can be found on almost every restaurant menu and is a bit of a hype, thanks to the famous cookbook Jerusalem by Yotam Ottolenghi who popularized this recipe, about ten years ago now.
The shakshuka is a skillet dish made with tomatoes,onions,spices, usually bell peppers and super important eggs on top. The whole skillet is then baked in the oven. Shakshuka is typically served with bread.
Which spices to choose for shakshuka?
Ce qui rend la shakshouka si délicieuse et spéciale sont les épices que l’on y ajoute. Sinon, il ne s’agit que d’une sauce tomate avec des oeufs.
For this recipe, I added ground coriander, sweet paprika, cumin powder and smoked paprika. Smoked paprika is not typical for this recipe, but since I don’t use bell peppers, it serves to enhance the taste of the tomatoes.
In any case, be generous with the spices! This may seem like a lot but I count for each spice a tablespoon (American size) which corresponds to about 10 g. For the smoked paprika, I don’t add as much because it is relatively strong in taste.
A shakshuka or chakchouka without bell peppers
If there is one vegetable that many people don’t like, it is bell peppers. Personally, I like bell peppers but only in small quantities or better cooked as in this recipe for Oven Roasted Peppers.
This basic shakshuka recipe does not contain any bell peppers or vegetables other than tomatoes. Of course, you can take inspiration from this recipe and add other vegetables such as eggplant, zucchini, chickpeas or others.
More savory breakfast recipes
Recipe of Shakshuka (Chakchouka) without bell peppers
For 4 portions you need the following ingredients.
Ingredients
- 800 g whole tomatoes, 2 cans
- 2 red onions
- 4 eggs
- 150 g feta cheese
- 1 tablespoon coriander, ground
- 1 tablespoon of sweet paprika
- 1 tablespoon cumin, ground
- 1 teaspoon of smoked paprika
- Salt and pepper
- Olive oil
- Parsley
Preparation
Preheat oven to 180°C (fan oven).
Chop the red onions. In a pan or a skillet, heat a drizzle of olive oil. Then add the red onions, coriander, sweet paprika, cumin and smoked paprika. Add salt and pepper.
Then pour in the tomatoes. Mix well. Put the pan in the oven and cook for 10 minutes.
Take the pan out of the oven, make a hole and break the eggs into it. Return the pan to the oven for another 8 minutes.
To finish, add crumbled feta cheese on the bottom and chopped parsley. Enjoy with bread.
Frequently Asked Questions
Can I prepare this shakshuka in advance ?
Yes, you can prepare the base of the shakshuka, i.e. the tomatoes with the spices, in advance. Then, when you are ready to serve, you just have to put it back in the oven with the eggs and add the feta cheese and the parsley. afterwards
How long does this shashuka keep?
As it contains eggs, this shakshuka cannot be kept for more than 24 hours in a cool place.
Can we freeze this shakshuka?
As explained above, you can prepare the tomato shakshouka base and freeze it without the eggs and feta. Then defrost the tomatoes and you only have to add the eggs. Perfect for a quick brunch!
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Shakshuka (Chakchouka) without bell peppers
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Ingredients
- 800 g whole tomatoes 2 cans
- 2 red onions
- 4 eggs
- 150 g feta cheese
- 1 tablespoon coriander ground
- 1 tablespoon of sweet paprika
- 1 tablespoon cumin ground
- 1 teaspoon of smoked paprika
- Salt and pepper
- Olive oil
- Parsley
Instructions
- Preheat oven to 180°C (fan oven).
- Chop the red onions. In a pan or a skillet, heat a drizzle of olive oil. Then add the red onions, coriander, sweet paprika, cumin and smoked paprika. Add salt and pepper.
- Then pour in the tomatoes. Mix well. Put the pan in the oven and cook for 10 minutes.
- Take the pan out of the oven, make a hole and break the eggs into it. Return the pan to the oven for another 8 minutes.
- To finish, add crumbled feta cheese on the bottom and chopped parsley. Enjoy with bread.