This Persian Shakshuka recipe is a Persian inspired breakfast consisting of eggs, tomatoes and onion sauteed with tumeric.
Weekends always feel better once they start with a hearty breakfast or brunch. This Persian Shakshuka is a family favourite in my household that we love to enjoy a few times a month. With just one special spice, you can turn plain eggs into a gorgeous Shakshuka!
Table of Contents
Video Tutorial
How to Make Persian Shakshuka
- Fry onion in a pan until translucent
- Add turmeric and fry for 5 minutes
- Add tomatoes, season and fry together until tomatoes are cooked
- Crack eggs in the pan, keeping yolks intact, season then place the lid on
- After 3-4 minutes check to see if eggs are cooked to your liking
Important Tips
- My tip when making this dish is always to ensure you sauté the turmeric with the onions for at least 5 minutes. By doing so, it will cook the spice down and remove the bitterness.
- Ground turmeric has a strong taste, so if cooking with turmeric for the first time, I recommend starting with a smaller dosage
I love serving this dish with gooey runny egg yolks so I try to keep the yolks intact while cooking and serving. If you prefer your egg yolks cooked further, this can also be done too.
What better way to serve this dish with no other than crusty toasted bread. I love using some bread to clean up all the extra yolk left on my plate!
More Persian Recipes
- Kashke Bademjan (Persian Eggplant Dip)
- Shirazi Salad
- Barbari Bread (Persian Flatbread)
- Khoresh Bademjan (Eggplant Stew)
- Persian Rice with Crispy Tahdig
- Sabzi Polo (Persian Herb Rice)
- Makaroni (Persian Spaghetti)
More Breakfast Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your Persian Shakshuka photo on Instagram so I can share the love
Recipe
Persian Shakshuka
Ingredients
- 4 eggs
- 3 ripe roma tomatoes chopped into cubes
- 1 brown onion diced
- 1 ½ teaspoon ground turmeric
- 2 tablespoon extra virgin olive oil
- Sea salt and pepper
Instructions
- Fry onion in 1 tablespoon of the olive oil in a large pan on medium heat
- Once onions have become translucent, add turmeric and fry for 5 minutes to release aromas. At this point, you will need to add the remaining olive oil
- Add tomatoes, season with salt and pepper and fry together until tomatoes are cooked
- Gently crack all eggs in the pan, keeping yolks intact. Season with salt and pepper and place the lid on
- After 3-4mins check to see if eggs are cooked to your liking (I personally like the yolk kept runny). If you see uncooked egg whites, use your spatula and poke holes to speed up the cooking process
- Serve with some crusty bread and enjoy 🙂
jas
Love turmeric and this is one def is one of my favourite recipes! easy to make and so yummy
Ayeh
Me too! Its so good for you too xxx
Arulmathi
Hey Ayeh! Tried out this recipe and made it for Mommy on Mother’s Day! It turned out great! I even added some chili flakes with the onions! Thank you for your recipes! Keep em’ coming ♥️
Ayeh
Perfect timing for your Mama 🙂 Will do sweety thank you so much xxx
Neagheen
This was a delicious recipe!
Ayeh Manfre
This is one of my favs too 🙂
Susie
This recipe is very little effort for big flavors. This was my first time cooling with Tumeric and only a few ingredients so I didn't know what to expect. We all loved it. I oven toasted naan since I didn't have crusty bread. Perfect! Thank you!
Ayeh Manfre
Oh yum naan would have been great with this! So happy you loved it Susie, its a regular dish in my home xxx