Shakshuka

Why You’ll Love This Recipe

Shakshuka is an easy-to-make, one-pan dish that’s full of bold flavors and can be customized to suit your taste. The combination of tomatoes, onions, garlic, and spices creates a rich sauce, while the poached eggs add a creamy texture that complements the sauce perfectly. It’s a great option for a healthy, filling meal and can be made in under 30 minutes. Plus, it’s a versatile dish—you can make it as spicy or mild as you like and add ingredients like feta cheese, olives, or greens for extra flavor. It’s a great dish for sharing, making it perfect for family meals or gatherings.

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 1 red bell pepper, chopped

• 2 garlic cloves, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground paprika (smoked paprika adds depth of flavor)

• 1/2 teaspoon ground cayenne pepper (optional, for heat)

• 1 can (14.5 oz) diced tomatoes or 4-5 fresh tomatoes, chopped

• 1 tablespoon tomato paste

• Salt and pepper to taste

• 4-6 large eggs

• Fresh parsley or cilantro, chopped (for garnish)

• Optional: crumbled feta cheese or olives for topping

• Warm crusty bread, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the vegetables: Heat the olive oil in a large, deep skillet or pan over medium heat. Add the chopped onion and red bell pepper, cooking until the onion becomes translucent and soft, about 5-7 minutes.

2. Add the garlic and spices: Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant.

3. Add the tomatoes: Stir in the diced tomatoes (with their juices), tomato paste, salt, and pepper. Bring the sauce to a simmer, and cook for about 10-15 minutes, allowing the sauce to thicken and the flavors to meld together. Adjust the seasoning as needed.

4. Make wells for the eggs: Once the sauce has thickened, use a spoon to create small wells in the sauce. Crack the eggs, one at a time, into the wells. Be careful not to break the yolks.

5. Poach the eggs: Cover the skillet with a lid, and cook the eggs on low to medium heat for 5-10 minutes, depending on how runny or firm you like your eggs. Keep an eye on the eggs to ensure they don’t overcook. The whites should be set, but the yolks should remain runny for the best texture.

6. Garnish and serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with fresh parsley or cilantro, and add optional toppings like crumbled feta or olives if desired. Serve the Shakshuka with warm crusty bread for dipping.

Servings and Timing

• Servings: 2-4

• Preparation Time: 10 minutes

• Cooking Time: 20 minutes

• Total Time: 30 minutes

Variations

• Spicy Shakshuka: Add more cayenne pepper, or include some chopped fresh chili peppers like jalapeños or serranos to increase the heat.

• Vegetarian Shakshuka: Keep the recipe as is, or add more vegetables like spinach, zucchini, or mushrooms for extra texture and flavor.

• Meat Lovers Shakshuka: Add ground lamb, beef, or sausage to the sauce for a heartier, protein-packed version.

• Cheesy Shakshuka: Sprinkle some crumbled feta cheese or goat cheese over the eggs before serving for added richness.

• Smoky Shakshuka: Use smoked paprika in place of regular paprika for an extra smoky depth of flavor.

Storage/Reheating

• Storage: Store any leftover Shakshuka in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat Shakshuka gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if necessary. You can also reheat in the microwave, though the eggs may lose some of their runniness.

FAQs

1. Can I make Shakshuka without eggs?

Yes, you can make a vegetarian version of Shakshuka by simply omitting the eggs and using the tomato sauce as a base. You can add beans or chickpeas for protein or extra vegetables for more flavor and texture.

2. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. Just make sure to peel and chop them finely before adding them to the pan. Fresh tomatoes will release more juice, so you might need to cook the sauce a bit longer to thicken.

3. Can I prepare the sauce ahead of time?

Yes, you can make the tomato sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, reheat the sauce, make the wells for the eggs, and cook as directed.

4. Can I freeze Shakshuka?

It’s best to freeze the sauce and eggs separately. You can freeze the tomato sauce for up to 3 months. When reheating, cook fresh eggs into the sauce to ensure they don’t become overcooked during freezing and thawing.

5. Can I use egg substitutes for the Shakshuka?

For a vegan version of Shakshuka, you can try using a tofu scramble or other egg alternatives in place of the traditional poached eggs. The tofu can be crumbled and cooked into the sauce for a similar texture.

6. Can I add cheese to the sauce?

Yes, you can stir in some grated cheese, like mozzarella or Parmesan, into the sauce before adding the eggs. Alternatively, sprinkle crumbled feta or goat cheese on top of the eggs once they’re done cooking for a creamy, tangy addition.

7. How do I keep the eggs from overcooking?

To prevent the eggs from overcooking, make sure to cook them on low heat with the lid on to keep the moisture in. Check the eggs periodically, and remove the pan from heat when the whites are set but the yolks are still runny.

8. Can I make Shakshuka in a slow cooker?

Yes, you can make Shakshuka in a slow cooker by cooking the tomato sauce and vegetables on low for 4-5 hours, then cracking the eggs into the sauce and cooking for an additional 30 minutes to 1 hour, depending on how cooked you like your eggs.

9. What bread should I serve with Shakshuka?

Traditional Shakshuka is often served with pita bread or crusty, warm bread to help scoop up the delicious sauce. You can also serve it with challah, baguette, or even naan for a flavorful accompaniment.

10. Can I make Shakshuka for a crowd?

Yes, you can easily scale up the recipe to serve a crowd. Simply use a larger skillet or baking dish and increase the ingredient quantities as needed. Just make sure to add more eggs to accommodate the number of servings.

Conclusion

Shakshuka is a bold, flavorful dish that’s easy to make and perfect for any meal of the day. Whether you enjoy it spicy or mild, with extra vegetables or cheese, this dish is versatile and customizable to suit your preferences. Full of rich tomato flavor, fragrant spices, and poached eggs, Shakshuka is an unforgettable dish that brings warmth and comfort to your kitchen. So gather your ingredients, crack a few eggs, and enjoy this vibrant, satisfying dish!

Shakshuka

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Shakshuka is a vibrant Middle Eastern and North African dish consisting of poached eggs in a rich, spiced tomato sauce. It’s a flavorful, hearty meal perfect for breakfast, brunch, or dinner, and can be customized with toppings like feta, olives, or fresh herbs.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2-4 servings
• Category: Brunch
• Method: Cooking
• Cuisine: Middle Eastern, North African
• Diet: Vegetarian

Ingredients

1. 1 tablespoon olive oil
   
   1 medium onion, finely chopped
   
   1 red bell pepper, chopped
   
   2 garlic cloves, minced
   
   1 teaspoon ground cumin
   
   1 teaspoon ground paprika (smoked paprika adds depth of flavor)
   
   1/2 teaspoon ground cayenne pepper (optional, for heat)
   
   1 can (14.5 oz) diced tomatoes or 4–5 fresh tomatoes, chopped
   
   1 tablespoon tomato paste
   
   Salt and pepper to taste
   
   4–6 large eggs
   
   Fresh parsley or cilantro, chopped (for garnish)
   
   Optional: crumbled feta cheese or olives for topping
   
   Warm crusty bread, for serving

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Instructions

Heat the olive oil in a large, deep skillet over medium heat. Add the chopped onion and red bell pepper, cooking until the onion becomes translucent, about 5-7 minutes.

1. Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant.
2. Stir in the diced tomatoes, tomato paste, salt, and pepper. Bring the sauce to a simmer and cook for 10-15 minutes, allowing the sauce to thicken and the flavors to meld together. Adjust seasoning as needed.
3. Make small wells in the sauce using a spoon, then crack the eggs into the wells. Be careful not to break the yolks.
4. Cover the skillet with a lid and cook the eggs on low to medium heat for 5-10 minutes, or until the whites are set but the yolks remain runny. Adjust cooking time for firmer eggs if desired.
5. Remove from heat, garnish with fresh parsley or cilantro, and optional toppings like crumbled feta or olives. Serve with warm crusty bread for dipping.

Notes

1. Spicy Shakshuka: Add more cayenne pepper or fresh chopped chili peppers for added heat.
2. Vegetarian Shakshuka: Add more vegetables like spinach, zucchini, or mushrooms for extra texture and flavor.
3. Meat Lovers Shakshuka: Add ground lamb, beef, or sausage for a heartier version.
4. Cheesy Shakshuka: Sprinkle crumbled feta or goat cheese over the eggs before serving for added richness.
5. Smoky Shakshuka: Use smoked paprika for an extra smoky depth of flavor.
6. Storage: Store leftover Shakshuka in an airtight container in the refrigerator for up to 2 days.
7. Reheating: Reheat gently in a skillet with a splash of water or in the microwave, but the eggs may lose their runniness.

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 250
• Sugar: 8g
• Sodium: 500mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 240mg