Shakshuka is a vibrant and flavorful dish that originates from North Africa and has become a beloved breakfast staple in many cultures. This one-pan wonder features poached eggs nestled in a rich, spiced tomato sauce, often garnished with fresh herbs and served with crusty bread. Perfect for sharing, shakshuka is as beautiful as it is delicious, making it a great choice for brunch or a cozy dinner. Let’s dive into this easy and satisfying recipe!
Ingredients
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– 4 large eggs
– Fresh parsley, chopped (for garnish)
– Feta cheese, crumbled (optional)
Servings and Cooking Time
This recipe serves 2-3 people. Preparation time is about 10 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each serving contains approximately 250 calories, 15g of protein, 18g of fat, and 15g of carbohydrates. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion and bell peppers; sauté until soft.
3. Stir in minced garlic, cumin, and paprika; cook for another minute.
4. Pour in the crushed tomatoes; season with salt and pepper.
5. Simmer the sauce for about 10 minutes, allowing it to thicken.
6. Create small wells in the sauce for the eggs.
7. Crack an egg into each well, being careful not to break the yolk.
8. Cover the skillet and cook until the eggs are set to your liking.
9. Remove from heat and sprinkle with fresh parsley and feta cheese.
10. Serve hot with crusty bread for dipping.
Alternative Ingredients
Feel free to customize your shakshuka by adding ingredients like spinach, zucchini, or even spicy sausage. Additionally, you can substitute fresh tomatoes for canned ones or use different types of cheese.
Serving and Pairings
Shakshuka is traditionally served with crusty bread or pita for dipping. It pairs well with a fresh salad or yogurt on the side, and a drizzle of hot sauce can add an extra kick.
Storage and Reheating
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water if needed. While it’s best fresh, it can be frozen for up to a month.
Cooking Mistakes
– Don’t overcook the eggs; they should be slightly runny.
– Use fresh ingredients for better flavor.
– Adjust spices according to your heat preference.
– Ensure your skillet is large enough to accommodate the eggs.
– Don’t skip the simmering step; it enhances the sauce’s flavors.
Helpful Tips
– Serve with a side of avocado for creaminess.
– Experiment with spices like harissa for added flavor.
– Make it ahead of time and reheat for easy brunch.
– Add more vegetables for a heartier dish.
FAQs
Can I make shakshuka ahead of time?
Yes, you can prepare the sauce ahead of time and add the eggs just before serving. This keeps the eggs fresh and perfectly poached.
What can I use instead of eggs?
For a vegan version, you can substitute eggs with tofu or chickpeas, though the texture will differ.
Is shakshuka spicy?
The spice level depends on the seasonings you use. Adjust the paprika and add chili flakes for more heat.
Can I freeze shakshuka?
While it can be frozen, it’s best to freeze the sauce separately from the eggs to maintain texture.
What bread should I serve with shakshuka?
Crusty bread, pita, or even sourdough are excellent choices for dipping into the sauce.
Conclusion
Shakshuka is a delightful dish that brings together simple ingredients for a hearty meal. With its rich flavors and beautiful presentation, it’s perfect for any occasion. Whether enjoyed for breakfast or dinner, this recipe is sure to impress your family and friends.
Shakshuka Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can 28 oz crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley chopped
- Feta cheese crumbled (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell peppers; sauté until soft.
- Stir in minced garlic, cumin, and paprika; cook for another minute.
- Pour in the crushed tomatoes; season with salt and pepper.
- Simmer the sauce for about 10 minutes, allowing it to thicken.
- Create small wells in the sauce for the eggs.
- Crack an egg into each well, being careful not to break the yolk.
- Cover the skillet and cook until the eggs are set to your liking.
- Remove from heat and sprinkle with fresh parsley and feta cheese.
- Serve hot with crusty bread for dipping.
