Fast and Fabulous Breakfast: Shakshouka

Shakshouka is a tomato based stew from the Middle East and North Africa. Easy and fast, it is a perfect light but still satisfying dish.

Just a few ingredients – tomatoes, onions and/or garlic, spices and eggs – make a perfect breakfast or even a main dish. It has a lot of good fat (olive oil), yummy and healthy spices and proteins. An ideal start into the day!

I do intermittent fasting, I think already two years now, and eat only in the morning hours, sometime between 8 am and 12 am. That’s it. After experimenting which period is best for me, I decided for the morning hours as I am most of the times at home, normally never go out before 10 or 11 am and this time I don’t think about eating anymore for the rest of the day. Also: I don’t feel food overloaded, my body can do the work of digestion and still has a lot of time to heal if there is anything. Eating is in our civilized world much more than over-valued in my opinion. And: aging means very often also less calories we need and so reducing them is no bad decision as well. Most of the people in their 70s eat the same amount (and crap) of food they had when they were only 20 years old. Fasting in addition is one of the healthiest things we can do to our bodies.

Long story, short meaning: Most of the time I eat around 9 to 10 am some savory dish and maybe an hour later some fruits or anything more ‘indulgent’. A very fast and easy dish is Shakshouka which needs only a few ingredients most of the time I have at home: olive oil (extra virgin and organic of course), onions and garlic (I use both), some tomatoes (best are the bigger ones like San Marziano or Cuore di Bue (beef or beefsteak tomato in English/American) and eggs. You can use whatever spices, I like salt, pepper, a little nutmeg, curry, sometimes harissa. Just before ready, I put a couple of eggs in the tomato stew and poach them lightly. I like them as less cooked as possible.

Who likes and tolerates cheese can add some feta. Or how about some minced lamb? In Turkey they scramble the eggs. I had some hummus and had it together with the dish. As I don’t eat bread, I enjoyed the dish right the way it is.

It’s definitely one of my favorite dishes. It has the fat I need as fuel but also proteins to get started in an active day.

Print Recipe
Print Recipe
  1. Put a pan on the stove, switch on the fire and let it warm a little bit. Put in the olive oil, garlic and onion. Let all glaze a little bit.
  2. Now add the diced tomatoes, stir and let it cook until the tomatoes and onions are soft and nice.
  3. Add salt and pepper to taste, stir and add the eggs. Cook the eggs as long as you like them. Be aware: the eggs will continue cooking when you switch off the stove.
  4. Serve warm with fresh baked homemade bread.
Recipe Notes

Some like scrambled eggs instead of poached. It is all to your taste.

The breakfast dish is also great on toasted bread slices.

Best if served immediately.

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