I’m one of those people who love breakfast. Yes, I will happily get up early in the morning and dedicate the first hour of my day baking a fresh batch of scones. Yes, I am that dedicated, okay?
Restaurants that serve all-day breakfast might be my favorite kind. “Breakfast for dinner” is totally a thing in my book. And don’t even get me started on brunch. You should see my excitement just thinking about it – or maybe no, you shouldn’t.
Okay so now that I’ve shamelessly exposed my endless love for breakfast, let’s talk about my current favorite one:
Shakshuka with Tahini Sauce
Shakshuka, a dish that originates from North Africa, is quite popular in the Middle East. It’s a simple concept: eggs that are poached in a sauce of tomatoes, peppers, onion and garlic, spiced with cumin and paprika. There are actually many variations from many different countries.
It’s a hearty breakfast and perfect for brunch. You got everything you need in one go: protein, carbs (you’re gonna need some bread to mop up all that saucy goodness) and vegetables.
And it’s a one-pot recipe, so no fuss!
This version of the classic calls for a combination of fresh cherry tomatoes and the canned ones. The tahini sauce adds a nice level of creaminess and balances the sour, salty and spicy notes in the dish.
For this recipe, I used Trader Joes Ajika Georgian seasoning blend, which makes life easier. But if you don’t have it, it’s easy to make your own blend: just mix red pepper flakes, ground cumin and coriander together.
I’ve been using this particular blend so much, though. It’s so good and versatile and useful to have on hand.
I always like adding a generous amount of fresh herbs to most of my dishes and this one is great with parsley or cilantro – or if you’re like me and don’t have any on hand, just add basil and you’ll be fine!
Here’s a quick step by step:
The Tahini Sauce
This tahini sauce is very versatile, as it can be used on salads, sandwiches, bowls and whatever you can think of. This basic version couldn’t be simpler to make. It keeps in the fridge for up to a week, so you can double the recipe and use it to jazz up your meals over the week!
When you first add the water and lemon juice to the tahini, it will firm up and look nothing like a sauce. Don’t worry! That’s completely normal.
Just keep whisking and slowly adding water until the ingredients are combined to form a smooth, creamy sauce. Keep adding more water, as needed, to reach your desired consistency.
Always remember to taste and adjust your seasonings. If you prefer a brighter sauce, add more lemon. If it is too bitter, stir in a little bit of maple syrup or honey. And if the flavor is too sharp, mellow it with a little bit of olive oil.
A few tips
Shakshuka means a mixture. The traditional version uses tomatoes, onions and spices as the base with eggs poached on top.
A spicy dish, the spices may vary, but you’ll commonly find paprika, cumin, chili powder, and garlic. If you want it to be spicy spicy, feel free to add cayenne pepper or any other pepper type.
When cooking the eggs, they’ll simmer for 5 to 10 minutes until fully cooked. If you’d like to speed up the process, just add a lid. They’ll cook cloudy, but will cook in about half the time.
If you make this Shakshuka with Tahini Sauce please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each and every comment.
And if you do make this recipe, don’t forget to also tag me on Instagram! I’d love to see your photos.
Ingredients
1 onion, diced
1 red pepper, sliced
4 oz cherry tomatoes
1 canned tomatoes
2-4 eggs
2 cloves garlic, minced
1 - 1 1/2 tsp Ajika Georgian seasoning blend ( or 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp coriander, 1/2 tsp red pepper flakes)
1 tbsp harissa
1 tbsp tahini
1/2 tsp sugar
juice of 1/2 lemon
2 tbsp olive oil
water, as needed
salt and pepper
fresh cilantro or parsley, to serve
Directions
Heat the olive oil in a large lidded skillet over medium heat. Add the onion and garlic, and cook until softened, 2-3 minutes. Add the red pepper and cook for another couple more minutes. Add the cherry tomatoes and spices. Cook, stirring occasionally, until tomatoes start to burst.
Add the harissa paste. Pour in the canned tomatoes and roughly mash. Stir in the sugar and lemon juice, and bring to a boil. Turn down the heat and simmer for 15-20 minutes, stirring occasionally. Taste and season, adding more spices if you prefer it spicier.
Using a spoon, make small wells in the sauce and crack the eggs into each well. Season the eggs, turn the heat down to low, cover and cook for 5-10 minutes, or until they’re just set.
Meanwhile, make the tahini sauce: in a small bowl, combine the tahini and lemon juice. Add water 2 tablespoons at a time, whisking after each addition until smooth. Keeping adding water until thin enough for a more drizzly sauce. Season with salt and pepper.
Sprinkle shakshuka with cilantro or parsley, drizzle with tahini sauce and serve.
Love the layout of your blog, and a great recipe too! This is one of those dishes that’s perfect for both a warm or cold morning, just make sure to have the fresh bread ready as well!
Aw thank you so much! You’re absolutely right, fresh bread is a great addition!
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