This is one of those meals that speaks to the soul. Growing up, I would often have shakshuka in my grandmother’s cozy Amman kitchen during my childhood vacations in Jordan. That would be the beginning of my lifelong passion for cooking. My paternal grandmother Nema’s enthusiasm was evident by the way that she poured her heart into the foods she would make. Everything that she cooked would not be complete without a healthy dose of love.
Sittee Nema later passed her knowledge to my Spanish mother, (despite the fact that they did not speak the same language) who then passed down the basics of Levantine cooking to me. I always think it is splendid how food can transcend cultures, languages, and traditions. My mother’s Spanish family loved Palestinian food. And my Palestinian family could not get enough of Spanish and Caribbean cooking. They adored each other, even though they communicated through expressions, hand gestures, and the universal language of love.
This shakshuka recipe is inspired by those beautiful moments that involved my loved ones getting together, sharing a pan, and breaking bread to dip into this luscious concoction. It is hearty, rich, nourishing, warming, and delicious. It is home.
I hope you enjoy it as much as my family and I do.
With love,
Hanady
INGREDIENTS/ SERVES 3
3 tablespoons olive oil
1 small onion, finely chopped
pinch chili flakes
3 cloves garlic, finely minced
handful kalamata olives, pitted, coarsely chopped, optional
5-6 sprigs fresh thyme
2 cups finely chopped tomatoes, or tomato puree
1/4 teaspoon paprika, sweet or spicy
1/4 teaspoon turmeric
salt, to your taste
good grinding freshly ground pepper
1 tablespoon tomato paste
1/2 cup (118 ml.) water
1 cup cooked chickpeas, canned is fine
6 eggs
fresh cilantro/ coriander or parsley, for garnish
METHOD
1. Sauté the onion in the olive oil in a large pan over medium-high heat for 5-7 minutes or until soft and tender. Stir in the chili flakes, garlic, olives, and thyme. Cook for another 3 minutes while stirring. Careful stir in the tomatoes, paprika, turmeric, salt, pepper, tomato paste, water, and chickpeas. Bring to a simmer.
2. With a spoon in one hand and an egg in another, scoop out a space in the pan and drop the egg into it. This will allow the egg to cook easier, but if you find it difficult to manage doing this quick enough, feel free to drop the egg on top of the sauce. You may have to cook the eggs for a couple of more minutes. After repeating this step for all the eggs, leave to cook for 10-12 minutes over medium heat. Cover the shakshuka during the last 3-5 minutes to cook the surface of the eggs to your liking.
3. Garnish with fresh cilantro or parsley, a drizzle of extra-virgin olive oil and a dollop of labaneh or greek yogurt if you like. Serve right away and enjoy with some freshly toasted bread.
hanadykitchen.com 
What a wonderful story! It really is amazing how food can unite us as it is a reminder of our common human nature. Absolutely love this post! The shakshuka looks to die for. Will be making it very soon! Thank you for the fabulous recipe! X
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Emilia, thank you very much for that lovely comment. I appreciate the kind words and hope you’ll love the recipe! Xx
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Mouthwatering! I really love the chunkiness and the abundance of flavors. A beautiful dish with a beautiful story to go with it. Thank you, Hanady. Can’t wait to try it. 🙂
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Hi Amina! Thank YOU for your kind words. I’m so glad you liked the post and look forward to your feedback! – Hanady Xx
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Lovely to read about your grandmother and how your love of cooking developed x love your dish, I make it often too xx
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Dear Elaine, I am just seeing this now, but I couldn’t be anymore pleased. Thank you for your sweet words. Xx
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Really think that all your food are just amazing and so delicious tried some of them and tasted amazing…
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Hi there! That is such a kind comment! Thank you! I am so pleased that you’re enjoying the recipes. Do stay in touch! 🙂 – Hanady X
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That looks absolutely gorgeous! Like everyone else, I like the personal narrative that goes with it. It adds so much to the character of the dish when you know it’s not just cobbled together from some soulless recipe catalogue.
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Hi there! Wow, your comment meant a lot. That really sums up why I do what I do. It is so important to me to be able to connect to people like you through these recipes. The fact that you got that impression from this post is so motivating. Thank YOU. Sending much love your way. Have a great weekend! – Hanady Xx
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You’re very welcome! I’m a bit of a food enthusiast, and it’s always nice to see posts like yours’. Most of the recipes I know by heart come from stories themselves; and so, I really appreciate it when people let me know what goes behind a dish.
You have a great weekend, too!
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I couldn’t agree more. The recipes and stories that stay with us are the ones that we can relate to in some way. You express yourself so eloquently. Lovely having you here. X
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