Delicious Shakshuka with Ajvar
If you are familiar with Sataras (Balkan Vegetable Stew), then you'll like this Shakshuka with Ajvar too. These are the top reasons we believe you're going to adore it.
- the vegetables make it fresh and light
- perfect for breakfast, brunch, lunch, or even dinner
- Ajvar adds a lovely Balkan touch and makes it super delicious
- beginner-friendly
- gluten-free and vegetarian
Essential ingredients
There are a few ingredients in this Shakshuka with Ajvar recipe, but some are essential, and we don't recommend substituting them. You will find the whole recipe with written instructions below.
Olive oil - we love using olive oil, and you will find olive oil in authentic Shakshuka recipes too.
Peppers - red pepper is a delicious addition. Use your favorite.
Tomatoes - we used a large Grapolo tomato, but you can use whichever you like; quality is critical.
Ajvar - in the original recipe, you won't find Ajvar; however, in Ajvar or red pepper sauce, you can find ingredients like peppers, eggplants, and tomato paste, so this is a lovely addition with a fantastic kick in flavor.
What to serve with Shakshuka
Serve the Shakshuka with chopped fresh parsley, season with salt and pepper, and drizzle with olive oil before serving. Serve it with your favorite bread. These are some of our favorite bread recipes:
- Lepinja (Balkan Flatbread)
- Spelt Yogurt Flatbread
- Skillet Flatbread
- Soft Dinner Rolls
- White Flour Loaf
Storing
We don't recommend storing the Shakshuka. Serve it fresh and warm.
How to make Shakshuka with Ajvar at home (video)
Check this quick video to master making Shakshuka with Ajvar at home.
TRY THESE EGG RECIPES FOR YOUR NEXT BREAKFAST
- Spring Vegetable Frittata
- Asparagus Frittata
- Scrambled Eggs with Mushrooms
- Cheesy Scrambled Eggs
- The Best Eggs Benedict
- Asparagus Omelette with Cheese
- Scrambled Eggs with Truffles
- Omelette with Cherry Tomatoes
Thanks to Podravka for sponsoring this post and for the delicious Ajvar.
METHOD
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pan fry the onion and pepper
Add olive oil to a skillet and place over low heat. Add the diced onion and diced pepper. Saute for 5 - 8 minutes for the vegetables to soften. Add the paprika powder and ground coriander. Stir and cook for 2 minutes.
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cook the sauce
Finely dice the tomato and garlic and add to the skillet. Cook for 3 - 4 minutes for the tomato to soften, then add the Ajvar. Increase the heat and bring to a boil. Reduce the heat, cover with a lid, and cook for 5 minutes.
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Shakshuka with Ajvar
Use your large spoon to make four small wells in the sauce. Crack the eggs into each well. Cover with a lid and cook for 4 - 6 minutes or until the eggs are cooked to your liking. Before serving, season with salt and pepper to taste and sprinkle with fresh parsley.
