Introduction
Shakshuka is a vibrant and flavorful Middle Eastern dish that features poached eggs in a spicy tomato sauce. This delicious recipe is perfect for breakfast, brunch, or even dinner. The combination of ripe tomatoes, bell peppers, onions, and spices creates a rich and savory sauce that pairs perfectly with the soft, runny eggs. Whether you’re looking to try something new or recreate a favorite dish, this Shakshuka recipe is sure to impress. In this article, we’ll guide you through the steps to make this delightful dish, along with tips and variations to make it your own.
Why You Will Love Making This Recipe
There are several reasons why you’ll love making Shakshuka. Firstly, it’s a one-pan dish that is easy to prepare and requires minimal cleanup. Secondly, it’s a versatile recipe that can be customized with your favorite ingredients and spices. Additionally, Shakshuka is a healthy and nutritious meal that is packed with protein and vegetables. Lastly, this dish is a crowd-pleaser that is perfect for sharing with family and friends.
Ingredients
- Olive Oil: 2 tablespoons.
- Onion: 1 medium onion, finely chopped.
- Bell Pepper: 1 red bell pepper, chopped.
- Garlic: 3 cloves garlic, minced.
- Tomatoes: 5-6 ripe tomatoes, chopped, or 1 can (28 ounces) crushed tomatoes.
- Tomato Paste: 2 tablespoons.
- Spices: 1 teaspoon ground cumin, 1 teaspoon ground paprika, 1/2 teaspoon ground cayenne pepper (optional).
- Salt and Pepper: To taste.
- Eggs: 6 large eggs.
- Fresh Herbs: Chopped cilantro or parsley, for garnish.
Equipment Used
- Large Skillet: For cooking the tomato sauce and poaching the eggs.
- Mixing Spoon: To stir and mix the ingredients.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Knife and Cutting Board: For chopping the vegetables.
- Lid: To cover the skillet while poaching the eggs.
- Serving Utensils: For serving the Shakshuka.
Directions & Instructions
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Tomatoes and Spices: Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, ground cumin, ground paprika, and ground cayenne pepper (if using). Season with salt and pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens.
- Poach the Eggs: Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your desired doneness.
- Garnish and Serve: Remove the skillet from the heat and garnish with chopped cilantro or parsley. Serve the Shakshuka hot with crusty bread or pita for dipping.
Nutritional Information
Shakshuka is not only delicious but also provides a balanced meal. Here’s a breakdown of the nutritional information per serving:
- Calories: 250
- Protein: 12g
- Carbohydrates: 15g
- Fat: 15g
- Fiber: 4g
- Sodium: 600mg
Variations
Feel free to customize this recipe to suit your preferences. You can add different vegetables such as spinach, zucchini, or eggplant for extra flavor and nutrition. For a spicier kick, increase the amount of cayenne pepper or add a dash of hot sauce. If you prefer a heartier dish, add cooked sausage or ground beef to the sauce.
Frequently Asked Questions
Q: Can I use canned tomatoes instead of fresh tomatoes? A: Yes, you can use canned crushed tomatoes as a convenient alternative to fresh tomatoes.
Q: Can I make this dish ahead of time? A: Absolutely! You can prepare the tomato sauce ahead of time and store it in the refrigerator. When ready to serve, simply reheat the sauce and poach the eggs.
Q: How can I make this dish vegan? A: To make this dish vegan, omit the eggs and add extra vegetables or plant-based protein such as tofu or chickpeas.
Pro Tips By Emma
- Use Fresh Spices: Freshly ground spices will provide the best flavor for your Shakshuka.
- Don’t Overcook the Eggs: Keep an eye on the eggs while they cook to ensure they remain soft and runny.
- Serve with Bread: Shakshuka is best enjoyed with crusty bread or pita for dipping into the flavorful sauce.
Serving Suggestions
Shakshuka is a versatile dish that can be served with a variety of sides. Consider pairing it with a fresh green salad, hummus, or a bowl of yogurt for a complete meal. For a touch of freshness, garnish with chopped cilantro or parsley.
Shakshuka Recipe: A Flavorful Middle Eastern Breakfast
Equipment
- Large Skillet: For cooking the tomato sauce and poaching the eggs.
- Mixing Spoon: To stir and mix the ingredients.
- Measuring Cups and Spoons: To measure out the ingredients accurately.
- Knife and Cutting Board: For chopping the vegetables.
- Lid: To cover the skillet while poaching the eggs.
- Serving Utensils: For serving the Shakshuka.
Ingredients
- Olive Oil: 2 tablespoons.
- Onion: 1 medium onion finely chopped.
- Bell Pepper: 1 red bell pepper chopped.
- Garlic: 3 cloves garlic minced.
- Tomatoes: 5-6 ripe tomatoes chopped, or 1 can (28 ounces) crushed tomatoes.
- Tomato Paste: 2 tablespoons.
- Spices: 1 teaspoon ground cumin 1 teaspoon ground paprika, 1/2 teaspoon ground cayenne pepper (optional).
- Salt and Pepper: To taste.
- Eggs: 6 large eggs.
- Fresh Herbs: Chopped cilantro or parsley for garnish.
Instructions
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the Tomatoes and Spices: Stir in the chopped tomatoes (or crushed tomatoes), tomato paste, ground cumin, ground paprika, and ground cayenne pepper (if using). Season with salt and pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens.
- Poach the Eggs: Make small wells in the sauce and crack the eggs into each well. Cover the skillet and cook for 5-8 minutes, or until the eggs are cooked to your desired doneness.
- Garnish and Serve: Remove the skillet from the heat and garnish with chopped cilantro or parsley. Serve the Shakshuka hot with crusty bread or pita for dipping.
Notes
Use Fresh Tomatoes: Fresh, ripe tomatoes will provide the best flavor for the sauce.
Don't Overcook the Eggs: Keep an eye on the eggs while they cook to ensure they remain soft and runny.
Serve with Bread: Shakshuka is best enjoyed with crusty bread or pita for dipping into the flavorful sauce.