When I first tried Shakshuka recipe, I fell in Love! Shakshuka is a delicious combination of eggs, tomatoes, and spices. It is popular across the Middle East and North Africa.
What I love the most is that Shakshuka comes in many variations: you can make it all vegetarian, low carb, add meat and so on.
The other day, I have decided to make Shakshuka for my Hubby for Valentine’s Day!
He absolutely Loved it! It felt so special to share this beautiful dish with a glass of Moscato wine and handmade chocolate strawberries!
What is Shakshuka?
How to make perfectly cooked golden yolks?
Cover the dish and let them poach over med-low heat for a few minutes on the stovetop.
Serve with a piece of toasted bread for dipping into those perfectly GOLDEN EGGS!
To make this Valentine’s Shakshuka, I have used Turkey Bacon from Costco, young potatoes, salad peppers, eggs, cheddar cheese, grape tomatoes and garnish with parsley.
You can easily create bacon roses by folding turkey bacon in half lengthwise and then rolling to create a rose/rosette. Secure them with a wooden toothpick (half a toothpick, actually, so it looks nicer).
Again, the beauty of Shakshuka is that there is no wrong way of making it!
You can make it vegetarian, add turkey or real bacon, add sliced young potatoes as I like to do for a hearty breakfast.
Add sliced onion, garlic, your favorite spices, and herbs. It is up to your imagination and your taste.
- Just slice and saute your ingredients on a medium-hot skillet until nice and browned.
- Add eggs, tomatoes, and cheese on top. Reduce the temperature and cover the skillet with a lid.
- Let the eggs steam for 5 to 7 minutes, or to your liking.
- Watch not to overcook your eggs.
- Garnish with parsley leaves, add some fresh pepper and serve!
Even though technically it’s a breakfast dish, you can make it any time of the day! I DO!
Just dip a piece of crusty bread into those Yummy egg yolks and Enjoy!
I just made this recipe and it came out fantastic. Thank you for the detailed recipes. I love your beautiful pictures.
Thank you so much for your feedback, Bea! So glad you liked this recipe and the pictures!