Shakshuka

At A Beautiful Mess, we serve one of the most iconic dishes of Middle Eastern cuisine: shakshuka. The word shakshuka means “a mixture” in Arabic, which is a good description for this spicy egg dish.

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What is shakshuka?

Shakshuka is a dish that has been served for centuries in several Middle Eastern and North African countries. It is a dish of eggs poached in a spicy tomato sauce, often combined with paprika and a mix of spices such as paprika, cumin or chili pepper. The combination of a savory sauce and the creamy eggs make it a popular dish in Middle Eastern cuisine.

Where does shakshuka come from?

The origin of shaksuka is still disputed to this day. Some claim the dish originated in Tunisia or Morocco; others point to the area around Lebanon. It is also said that shakshuka derives from the Turkish dish Şakşuka, vegetables fried in olive oil. But for the origins of the dish, we still have to look to present-day Algeria and Libya. Here it was eaten as a simple, nutritious and affordable dish. During the 20th century, the dish found its way to today’s Middle East, where shakshuka is now an integral part of local cuisines in the region.

Best shakshuka in Amsterdam, all day!

Some people think of an egg dish like shakshuka as only a breakfast or lunch dish, but it’s actually an ideal choice for all meals of the day. That’s why at A Beautiful Mess we serve Amsterdam’s most delicious shakshuka all day long. Whether you like a hearty breakfast, a tasty lunch or a light supper, shakshuka is an ideal choice for every meal of the day. It’s also great to eat as mezze, which are (small) dishes you share with each other. Dip some flatbread in the spicy tomato sauce, and discover together the delicious spicy and creamy taste of this Middle Eastern dish!

Recipe: making shakshuka with egg

These days, you can’t open a breakfast menu without seeing Shakshuka on it. The origin of this beloved dish is Tunisia, where it is a national dish prepared with harissa, egg and sometimes meat or merguez. Our version we make with cumin, coriander, tomatoes and roasted peppers for a mildly fragrant version.

Ingredients

1 bunch of cilantro

200 grams of red bell bell pepper

120 grams of onion

1 clove of garlic

40 ml of olive oil

1 tablespoon of coriander powder

1 tablespoon of cumin powder

1 tablespoon of Aleppo pepper

300 grams of cherry tomatoes

400 grams of tomatoes

8 eggs

shakshuka Preparation

Preheat the oven to 200 °C. Roast the peppers for about 15 minutes until soft and tender. Let them cool, peel them and remove the seeds.
Cut the onions into fine cubes. Peel and finely chop the garlic.
Heat the olive oil and fry the onions until lightly browned. Then add the coriander powder, cumin powder and Aleppo pepper and stir well.
Add the tomatoes: chop the cherry and regular tomatoes and add them to the mixture. Simmer gently.
Coarsely chop the roasted bell bell pepper and add it to the sauce. Season with salt and simmer over low heat for 15 minutes.
Add the eggs: gently break the eggs into the sauce and cook gently for about 10-15 minutes until soft-boiled.
Coarsely chop the cilantro and sprinkle over the Shakshuka before serving.