Shakshuka is an easy and a healthy breakfast (or any time of day) recipe which comes from Israel and other parts of the Middle East and North Africa. This Caribbean style shakshuka has fried plantains and a popular spice known in that region. Shakshuka is a simple combination of tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.
I had shakshuka for the first time when we were travelling and it wasn’t where it originated from. Shakshuka is a North African dish that is now made throughout the Middle East and all around the world; it is especially popular in Israel, where it is often eaten for breakfast.
We serve it on the weekends too, with a good chunk of a sourdough bread. It’s super easy and versatile. This recipe was just my way of avoiding all the bread we were eating. Adding plantains was a great carb source and later we were addicted to this combo. The slight sweetness with the spicy sauce was a match that was irresistible. My love for the Caribbean food inspired me to add some sazon and beans, it’s a whole meal that is a hit all the time. It’s a vegetarian one-skillet meal that is easy to make, very healthy, and totally addicting.
WHAT IS SHAKSHUKA?
Shakshuka is a classic North African and Middle Eastern dish and one that’s eaten for breakfast or any meal of the day. It’s made from simple, healthy ingredients and is vegetarian. Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.
Today, you can find many variations of shakshuka. And here is my version of Caribbean style shakshuka. You can also add feta or goat cheese and adapt it to your taste. The options are endless – which is what makes this dish such a national favorite (of so many countries!).
Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up.
HOW DO YOU MAKE Caribbean style SHAKSHUKA
It’s really easy to make shakshuka, especially if you use canned tomatoes (though you can always use fresh tomatoes as well). Dice an onion and red bell pepper and add that to a sauté pan with a little olive oil on medium heat. Stir the veggies for about 5 minutes or until the onions become translucent. The sazon is a must for this caribbean style shakshuka which changes the flavor from the normal to caribbean style.
Then add the garlic and spices and stir for another minute until they’re nice and fragrant. Pour in a 8 oz can of whole peeled tomatoes and use your spatula to break up the tomatoes into smaller pieces. Once this entire mixture is lightly simmering, you can crack your eggs on top.
Use your spatula to make little holes for the eggs, then crack an egg into each hole. I used 6 eggs, though depending on the size of your pan you may use more or less. Reduce the heat to low, cover the pan and cook for another 5-8 minutes or until the eggs are done to your liking.
Before serving this caribbean style shakshuka, season the eggs with salt and a generous amount of freshly chopped parsley and cilantro. Enjoy!
- 2 tbsp. Extra Virgin Olive Oil (or canola oil) +4 tbsp vegetable oil for pan frying
- ½ large Sweet Onion, diced
- ½ Green Bell Pepper, diced
- 4 cloves garlic chopped
- 2 tbsp Sofrito
- 8 oz. can Tomato Sauce (+1 can of water)
- 15 oz can Red Kidney Beans, undrained (or pinto beans)
- ½ Packet Sazon – the “with coriander and Annatto” variety (start with ½ packet and add remainder if desired after tasting)
- Adobo – the “with pepper” variety, to taste (I usually start with about ½ tbsp, adding more if necessary)
- Salt and Pepper, to taste
- 5 eggs
- 2 plantains, sliced diagonally
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon ground annatto seeds (achiote) or turmeric
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 2 teaspoons oregano
- 1 tsp ground black pepper
- Mix everything and store in airtight container
- Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
- Add garlic and sazon, sofrito and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Add the Red kidney beans, and adobo. Season with salt and pepper and bring the sauce to a simmer.
- While that is simmering, in a non stick pan add oil. Pan fry the plantains on both the sides until they are brown, caramalized and lightly crispy. Take it out on a towel to drain extra oil.
- Use your large spoon to make small wells in the sauce and crack the eggs into each well. Arrange the plantains. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
- Garnish with chopped cilantro and cheese if you prefer.
If you try this shakshuka, especially the Caribbean style, please leave a comment, feedback and star rating.
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I love your take on a Caribbean style Shakshuka… and those plantains remind me of my time in Costa Rica. We ate a lot of them. I didn’t realize there were so many varieties of Shakshuka. I guess my skillet huevos rancheros is a variation too! Lovely captures of this mouthwatering dish, Ash. Thank you for sharing!