Shakshuka
Shakshuka is a delightful Middle Eastern and North African dish that brings together rich, spicy tomato sauce and perfectly poached eggs. It's a one-pan wonder that works for breakfast, brunch, or any time you want something comforting yet exotic.
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Ingredients for Shakshuka
Olive oil is the base for sautéing, bringing a smooth richness to the veggies. Onion and red bell peppers add a sweet, savory depth to the dish. Garlic infuses the sauce with its unmistakable aroma. Ground cumin and smoked paprika provide warmth and smokiness, while a touch of cayenne pepper gives it a hint of heat. Crushed tomatoes form the luscious sauce that ties everything together. Eggs are the stars, poaching gently in the sauce. To finish, fresh parsley adds a pop of color and freshness, and feta cheese brings a creamy, tangy contrast.
Shakshuka Tips & Tricks
- Use fresh, high-quality eggs for the best poaching results.
- If your skillet has a glass lid, use it to easily check egg doneness without lifting the cover.
- Adjust the cayenne pepper to your heat preference: a little goes a long way.
- Consider toasting cumin seeds and grinding them fresh for a more intense flavor.
Serving Ideas for Shakshuka
Shakshuka pairs beautifully with crusty bread or pita, perfect for scooping up every bit of the flavorful sauce. A simple side salad with cucumber and tomato complements the dish well, adding a refreshing crunch.
Frequently Asked Questions
- Can I make this dish ahead of time?
- Yes, prepare the sauce in advance and reheat it before adding eggs when ready to serve.
- What if I don't have smoked paprika?
- You can substitute regular paprika, but consider adding a pinch of chipotle powder for smokiness.
- Is this dish vegetarian?
- Yes, it's vegetarian-friendly, but check your feta cheese label to ensure it's made without animal rennet if strict vegetarianism is a concern.
Shakshuka Recipe Walkthrough
Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add in the chopped onion and red bell peppers. Let them cook, stirring occasionally, until they soften up nicely, around 6-8 minutes.
Next, stir in the minced garlic along with the ground cumin, smoked paprika, and cayenne pepper. Let these cook for about 2 minutes, just until the spices become fragrant, filling your kitchen with their warm, inviting aroma.
Pour in the can of crushed tomatoes, giving everything a good stir. Season the mix with some salt and pepper to taste. Let the sauce simmer for about 10-15 minutes, or until it thickens up to your liking.
With a spoon, make six small wells in the sauce, then carefully crack an egg into each one. Cover the skillet and let it cook until the eggs are just set, around 5-7 minutes. You want the whites to be cooked through but the yolks still nice and runny.
Finally, garnish your shakshuka with a generous sprinkle of fresh parsley and crumbled feta cheese before serving. Enjoy the medley of flavors in every spoonful!
Why This Shakshuka Works
- Packed with bold, aromatic spices.
- Easy one-pan preparation.
- Perfect for brunch gatherings or a hearty dinner.
- Customizable with your favorite toppings and sides.
- Great way to use pantry staples creatively.
Ingredients
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 red bell peppers, chopped
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- 6 large eggs
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
Step-by-step Instructions
- 1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and red bell peppers, and cook until softened, about 6-8 minutes.
- 2. Stir in the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for another 2 minutes until fragrant.
- 3. Pour in the crushed tomatoes, then season with salt and pepper. Simmer for 10-15 minutes until the sauce thickens.
- 4. Make six wells in the sauce and crack an egg into each. Cover the skillet and cook until eggs are set, about 5-7 minutes.
- 5. Garnish with fresh parsley and feta cheese before serving.