Name: Shakshuka with Ajvar
Prep time: 5 min
Total time: 25 min
Yield: serves 4 people
Cuisine: African
Ingredients: 3 tbsp olive oil; 1 onion; 1/2 red pepper; 1 tsp paprika powder; ½ tsp ground coriander; 1 tomato; 1 garlic clover; 310 g (10 oz) Ajvar; 4 eggs; 1 tbsp chopped fresh parsley

Shakshuka with Ajvar

We first ate Shakshuka in the USA while having breakfast in a delicious Israeli restaurant in our hotel. We were convinced that Shakshuka is Izraeli, but we later discovered that it originates from North Africa and is well known in countries like Tunis, Marocco, and Algeria. Shakshuka is a delicious, colorful dish with onions, tomatoes, eggs, and harissa. As harissa is not overly popular in our part of the world, we decided to make a Balkan version of Shakshuka. We used Ajvar, a roasted red pepper sauce, with this gorgeous dish. This is a fantastic breakfast, brunch, lunch, or dinner.

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:

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

Thanks to Podravka for sponsoring this post and for the delicious Ajvar.

METHOD

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.
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.
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.

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Shakshuka with Ajvar