The breakfast is worth the drive inland.
Eggs poached in our spiced tomato sauce,
served in a hot pan with hummus and warm pita,
the way a Levantine grandmother would make it.
Reserve a table on WhatsApp: +34 628 00 80 66
THE STORY
Shakshuka is a Levantine breakfast classic, eggs poached in a spiced tomato and pepper sauce, traditionally served in the same pan it was cooked in, with bread for scooping. It belongs to the same family of dishes you will find in Tel Aviv's Carmel Market, in old Jerusalem cafes, in the Tunisian coastal towns where the dish was born before it travelled west.
At Deli Santa Maria, the shakshuka is made the way the family makes it at home, a slow-cooked tomato base, a careful blend of cumin, paprika and a touch of harissa, eggs added at the very end so the yolks stay molten. It's the breakfast you remember, made fresh on a quiet inland Mallorca morning.
There is a morning version, lighter, eggs in the pan with a hummus meze on the side, and a fuller all-day version with fries and pita for a bigger appetite. Both come to the table in the pan, still bubbling.
WHY OURS TASTES DIFFERENT
The difference is in the base.
We cook it low and slow every morning, garlic and pepper softened until sweet, good tomatoes simmered down until thick and glossy, the spices balanced so you taste warmth, not heat. Then the eggs go in at the last moment so the yolks stay molten. No shortcuts on time, no sauce from yesterday. That patience is the whole dish.
WHEN TO COME
Weekday mornings are calm and easy, with the terrace usually open for a coffee alongside. Sundays bring the market crowd, so it is best to reserve a table on WhatsApp if you are coming with four or more people. It is also the most-ordered dish among the cyclists who stop at Deli mid-ride, high energy and fast to serve, with bikes welcome on the terrace. Closed Saturdays. See our Contact page for current opening hours.
OUR SHAKSHUKA RECIPE
Serves 2.
Ingredients
3 tablespoons olive oil
1 onion, finely sliced
1 red pepper, sliced
3 garlic cloves, sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
Half a teaspoon harissa, or to taste
400 g ripe tomatoes, chopped, or good passata
Salt and black pepper
4 eggs
Fresh coriander or parsley to finish
Warm pita and hummus to serve
Method
1. Warm the olive oil in a wide pan over medium heat. Soften the onion and pepper slowly, about 10 minutes, until sweet.
2. Add the garlic, cumin, paprika and harissa and cook for a minute until fragrant.
3. Add the tomatoes, season, and simmer gently for 15 to 20 minutes until thick and glossy.
4. Make four wells in the sauce and crack an egg into each. Cover and cook on low until the whites are set but the yolks stay soft, about 6 to 8 minutes.
5. Scatter with herbs and bring the pan straight to the table with warm pita and hummus.
FAQ
Q: Is the shakshuka vegan?
A: The shakshuka contains eggs, so it's vegetarian but not vegan. For vegan diners we recommend the meze, the falafel plate, or the vegan burger, all plant based.
Q: Can I get shakshuka after midday?
A: Yes, the fuller plate version is served through lunch, not just breakfast. It's the bigger version with hummus meze, fries and pita. Some prefer it, some prefer the lighter breakfast version.
Q: Is the shakshuka spicy?
A: There's a touch of harissa in the base for warmth, not heat. You'll feel the spice but it won't burn.
We can dial it up or down if you ask when ordering.
Q: Can I take shakshuka away?
A: Yes, we pack it in a heat-retaining container with pita and hummus on the side. Shakshuka travels better than most dishes, but the eggs are best within 20 minutes of leaving the kitchen.
Reserve a table on WhatsApp: +34 628 00 80 66
Or see the full menu, shakshuka is one of the dishes we make fresh every day.
See full menu: deli-caffe.com/menu
