Indulge in the delightful flavors of the Middle East with this traditional and hearty breakfast dish, Shakshuka. Originating from the Maghreb* region, Shakshuka is a popular and mouthwatering egg dish cooked in a rich and flavorful tomato-based sauce known as "matbukha." This dish boasts a spicy aroma and bold taste, making it a favorite among lovers of unique and authentic cuisine.

*Maghreb Region: northwest part of Africa (Algeria, Libya, Mauritania, Morocco, Tunisia)

✨Fun Fact: The migration of Maghrebi Jews in the 1950s brought Shakshuka to Israel, where it was subsequently widely adopted despite not being previously present in Palestinian or Levantine cuisine. Shakshuka began appearing in Israeli restaurants in the 1990s, becoming a beloved addition to the country's culinary scene.

To create the tantalizing matbukha sauce, gather the following ingredients:

🍅250 grams of fresh, ripe tomatoes

🍅¼ of a hot green pepper

🍅¼ of a hot red pepper

🍅¼ tablespoon of ground coriander

🍅1 red bell pepper (for vibrant color and flavor)

🍅¼ tablespoon of ground cumin (zira)

🍅2 onions, finely chopped

🍅1 clove of garlic, minced

🍅½ tablespoon of sweet ground paprika

🍅½ cup of high-quality olive oil

Preparing the Matbukha Sauce

Begin by preparing the matbukha sauce, as it forms the base for the eggs. In a pan, gently heat the olive oil. Once the oil is warm, add the mix of seasonings: the hot green and red peppers, coriander, ground cumin, finely chopped onions, and minced garlic. Allow the spices to infuse the oil, releasing their tantalizing aromas.

Next, add the fresh tomatoes and red bell pepper, both finely diced, to the pan. Stir everything together, letting the ingredients meld and the sauce thicken. The enticing aroma will fill your kitchen, whetting your appetite for the finished dish.

Cooking the Eggs

Once the matbukha sauce has reached the perfect consistency, it’s time to cook the eggs. Create small wells in the sauce and carefully crack an egg into each hollow. Allow the eggs to cook gently in the flavorful sauce until they reach your preferred level of doneness.

The beauty of Shakshuka lies in its versatility. You can adjust the amount of matbukha sauce to suit your taste. While the dish is traditionally spicy, you can tone down the heat by using fewer peppers or spices while still maintaining the rich and vibrant flavors.

Serving

When the matbukha-infused eggs are ready, serve the Shakshuka hot, straight from the pan. Garnish with fresh herbs like parsley or cilantro for an added burst of color and aroma. Pair this delectable dish with your favorite bread—perfect for soaking up every last bit of the delightful sauce.

Enjoy this classic Maghrebi Shakshuka, a dish that celebrates the rich culinary traditions of North Africa and the Middle East. 

בתיאבון! صحة وهنا! Bon appétit!