Shakshuka, a North African and Middle Eastern staple, offers a delightful combination of poached eggs in a rich, spicy tomato sauce. This one-pan dish is not only a breakfast favorite but also makes for a satisfying lunch or dinner. Its bold flavors, ease of preparation, and versatility have earned it a spot in kitchens worldwide. Whether you’re hosting a brunch or looking for a quick weeknight meal, shakshuka is the perfect go-to recipe.
Ingredients:
- 2 tbsp olive oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1/2 tsp ground cayenne pepper (optional, for extra heat)
- 1 can (28 oz) whole peeled tomatoes
- Salt and pepper to taste
- 6 large eggs
- Fresh parsley or cilantro, chopped, for garnish
- Crumbled feta cheese (optional)
- Bread or pita, for serving
Steps:
- Prepare the Base:
- Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and red bell pepper, cooking until they soften and start to caramelize, about 5-7 minutes. Add the minced garlic, cumin, paprika, and cayenne pepper, stirring frequently until fragrant, roughly 1-2 minutes.
- Create the Sauce:
- Pour in the canned tomatoes, crushing them with a spoon or your hands as you add them to the skillet. Season with salt and pepper. Let the mixture simmer, stirring occasionally, until it thickens slightly, around 10-15 minutes.
- Poach the Eggs:
- Using a spoon, create small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are done to your liking—softly set for about 5 minutes or longer for firmer yolks.
- Serve and Enjoy:
- Once the eggs are cooked, remove the skillet from heat. Garnish with chopped parsley or cilantro and crumbled feta cheese if desired. Serve immediately with warm bread or pita for dipping.
Tips for Variation:
- Spice Level: Adjust the heat by increasing or decreasing the cayenne pepper or adding a chopped chili pepper.
- Vegetable Boost: Add other vegetables like zucchini, spinach, or eggplant for added nutrition and flavor.
- Protein Power: Incorporate sausage, ground beef, or chickpeas to make it a more substantial meal.
- Cheese Lovers: Top with different cheeses such as goat cheese, mozzarella, or even a sprinkle of parmesan.
- Herb Infusion: Experiment with different herbs like basil, oregano, or thyme to alter the flavor profile.
- Green Shakshuka: Swap the tomato base with a sauce made from greens like spinach, kale, or Swiss chard.
- Tangy Twist: Add a splash of lemon juice or a few olives for a tangy, briny kick.
- Sweet and Smoky: Include a touch of smoked paprika and a hint of honey for a sweet and smoky version.
Macros
- Calories: 230
- Protein: 12g
- Carbohydrates: 12g
- Fat: 15g
Frequently Asked Questions for Classic Shakshuka
- Can Shakshuka be made ahead of time?
- Yes, you can prepare the tomato base ahead of time and refrigerate it for up to three days. When ready to serve, reheat the sauce in a skillet and then poach the eggs as directed.
- Is Shakshuka suitable for vegetarians?
- Absolutely! Shakshuka is naturally vegetarian. To make it vegan, you can substitute the eggs with tofu or chickpeas and ensure the cheese is dairy-free or omit it entirely.
- What should I serve with Shakshuka?
- Shakshuka pairs wonderfully with warm, crusty bread, pita, or even a side of rice. You can also serve it with a fresh salad to complement the rich flavors.
- How do I prevent the eggs from overcooking?
- To achieve perfectly poached eggs, cook the shakshuka over medium heat and keep an eye on the eggs. For softer yolks, aim for 5-7 minutes of cooking time, and for firmer yolks, cook for around 8-10 minutes.
- Can I freeze Shakshuka?
- While the tomato base can be frozen, it’s best to add fresh eggs when you’re ready to eat. Freeze the sauce in an airtight container for up to three months. Thaw it in the refrigerator overnight, reheat in a skillet, and then add the eggs.
Fiery and Flavorful: The Ultimate Shakshuka Recipe
This one-pan dish is not only a breakfast favorite but also makes for a satisfying lunch or dinner. Its bold flavors, ease of preparation, and versatility have earned it a spot in kitchens worldwide.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 1 red bell pepper diced
- 3 garlic cloves minced
- 1 tsp ground cumin
- 1 tsp ground paprika
- ½ tsp ground cayenne pepper optional, for extra heat
- 1 can 28 oz whole peeled tomatoes
- Salt and pepper to taste
- 6 large eggs
- Fresh parsley or cilantro chopped, for garnish
- Crumbled feta cheese optional
- Bread or pita for serving
Instructions
Prepare the Base:
- Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and red bell pepper, cooking until they soften and start to caramelize, about 5-7 minutes. Add the minced garlic, cumin, paprika, and cayenne pepper, stirring frequently until fragrant, roughly 1-2 minutes.
Create the Sauce:
- Pour in the canned tomatoes, crushing them with a spoon or your hands as you add them to the skillet. Season with salt and pepper. Let the mixture simmer, stirring occasionally, until it thickens slightly, around 10-15 minutes.
Poach the Eggs:
- Using a spoon, create small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook until the eggs are done to your liking—softly set for about 5 minutes or longer for firmer yolks.
Serve and Enjoy:
- Once the eggs are cooked, remove the skillet from heat. Garnish with chopped parsley or cilantro and crumbled feta cheese if desired. Serve immediately with warm bread or pita for dipping.