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Pantry Shakshuka with Garlic Tahini Sauce

This pantry shakshuka is a tasty breakfast, brunch, lunch, or dinner. Whole eggs braised in a rich and spicy tomato sauce. Covered in a blanket of garlicky tahini sauce and a variety of herbs, this dish is a North African dish you have to put into your meal rotation.
Print Recipe
Cook Time 1 hour
Total Time 1 hour
Ingredients Method Notes

Ingredients
  

Shakshuka
  • 1/4 cup Olive Oil
  • 1 medium White Onion chopped
  • 1 tsp Cumin
  • 1 tsp Curry Powder
  • 1/2 tsp Turmeric
  • 1 Sprig Thyme
  • 3 Bay Leaves
  • 4 cloves Garlic minced
  • 1 28oz Can of Diced Tomatoes
  • 1 12 Jar of Roasted Red Peppers roughly chopped
  • 1-2 tbsp Harissa Paste
  • 6-8 large Eggs
  • 1 tbsp Sugar or Preference of Sweetener
Garlic Tahini Sauce
  • 1/2 cup Tahini
  • 2 cloves Garlic
  • 1 tbsp Lemon Juice
  • 1 tbsp red wine vinegar
  • 1-2 tbsp water
  • Salt to taste
Assembly
  • 12 slices Sourdough bread
  • Parsley and Mint roughly chopped for garnish
  • Salt and Pepper to taste

Method
 

To Make the Shakshuka
  1. To make Shakshuka: In a medium saucepan, heat 1/4 cup olive oil. Add your 1 medium onion and saute until translucent, 5-7 minutes. Add your 1 tsp cumin, 1 tsp curry powder, 1/2 tsp turmeric, 1 sprig thyme, and 3 bay leaves and saute until spices deepen in color and mixture looks a little dry, 2-3 minutes.
  2. Add your 4 garlic cloves and saute for another 3 minutes. Add your 28 oz can of tomatoes, your 12 oz jar of red peppers, your 1-2 tbsp harissa and let simmer for 10 minutes to meld the flavors together.
  3. Once your sauce has been simmering away, take a spoon and make 6 to 8 divots to be saucey beds for your eggs. Crack and gently settle your eggs and cover with a lid. Let simmer until your eggs are poached to the level of doneness you like.
To Make the Garlic Tahini Sauce
  1. To make the garlic tahini sauce: In a bowl, combine your 1/2 cup tahini. Microplane or finely grate your two garlic cloves into the tahini and stir to combine. Add your 1 tbsp lemon juice and 1 tbsp red wine vinegar. Your mixture might start to seize a little but just add 1 to 2 tbsp of water to thin out the mixture and fix the texture of the sauce. Salt to taste.
Assemble the Dish
  1. Once your eggs have poached to your desired doneness, serve up 1 to 2 eggs along with some of the rich sauce in a bowl.
  2. Top with a healthy amount of garlic tahini sauce and serve with a 1 to 2 pieces of sourdough toast. Sprinkle with your parsley and mint.

Notes

Here are some notes that might be helpful for this recipe:
  • Roasted red peppers can be found in the isle with pickles and dressings at the grocery store.
  • Tahini can be found either in the ethnic foods isle or even in the isle with the peanut butter sometimes in the grocery store.
  • Harissa varies a lot in heat and flavor so I would taste it before adding to your recipe to your taste. Harissa can be found sometimes in the ethnic foods section at the grocery store but you can definitely find it at middle eastern store if you have one in your neighborhood.
This recipe has a North African origin and I suggest coming out of your comfort zone to enjoy this experience. Specific origin grocery stores are helpful and have amazing prices. They also are usually small and local businesses and some places love to give you recommendations so its a win win win win win all around.