Shakshuka
Shakshuka is one of those magical dishes that transports you to a sun-drenched café in the heart of the Mediterranean. With its vibrant colors and rich flavors, it’s a feast for the eyes and the palate. This dish, which consists of poached eggs nestled in a spicy tomato sauce, is perfect for breakfast, brunch, or even a cozy dinner. It’s not only satisfying but also easy to whip up, making it a go-to recipe in many homes. Let’s dive into how to create this culinary delight!
Why This Recipe Works
The beauty of shakshuka lies in its simplicity and versatility. By using fresh ingredients and a handful of spices, you can create a dish that’s bursting with flavor. The combination of ground cumin, paprika, and chili powder adds depth, while the tomatoes provide a sweet and tangy base. The eggs are the star of the show, poached to perfection right in the sauce, ensuring they soak up all those incredible flavors. Topped with crumbled feta and fresh herbs, this shakshuka recipe is sure to impress.
Ingredients at a Glance
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 red bell pepper, stemmed, seeded, and chopped
- 3 cloves garlic, minced
- 14 ounces diced tomatoes
- 14 ounces fire roasted tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 6 large eggs
- 1/2 cup crumbled feta cheese
- 3 tablespoons chopped cilantro or parsley, for garnish
- Avocado slices for garnish, optional
- Crushed red pepper flakes, if desired
- Crusty bread, for serving
Tools of the Trade
- Large skillet: A wide, heavy skillet will help cook the shakshuka evenly.
- Wooden spoon: Perfect for stirring and keeping the sauce from sticking.
- Spatula: To gently slide the eggs into the sauce and serve.
- Measuring cups and spoons: For precise ingredient measurements.
Shakshuka: From Prep to Plate
Step 1: Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Next, add the red bell pepper and cook for an additional 3-4 minutes until softened. Stir in the minced garlic and cook for another minute, allowing the flavors to meld.
Step 2: Create the Tomato Base
Add both the diced tomatoes and fire roasted tomatoes to the skillet. Stir in the ground cumin, paprika, smoked paprika, chili powder, kosher salt, and crushed red pepper flakes. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, until it thickens slightly and the flavors develop.
Step 3: Poach the Eggs
Using the back of a spoon, create small wells in the tomato sauce. Crack the eggs one at a time into each well. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. For firmer yolks, cook a little longer.
Step 4: Add the Finishing Touches
Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese and chopped cilantro or parsley over the top. If you’d like, add some slices of avocado for a creamy contrast and a sprinkle of extra crushed red pepper flakes for heat.
Step 5: Serve and Enjoy
Serve the shakshuka straight from the skillet with slices of crusty bread on the side for dipping. Enjoy the vibrant dish while it’s warm, soaking up all those delicious flavors.
Dairy-Free/Gluten-Free Swaps
- Feta cheese: Use a dairy-free cheese alternative or omit it entirely for a lighter dish.
- Gluten-free bread: Opt for a gluten-free loaf to enjoy with your shakshuka.
What I Learned Testing
- The quality of your tomatoes can make a huge difference in flavor; opt for canned tomatoes with no added ingredients.
- Cooking the sauce long enough allows the spices to bloom, enhancing the overall taste.
- Don’t rush the egg cooking process; patience is key to achieving the perfect runny yolk.
- Shakshuka is incredibly versatile; feel free to add other vegetables or proteins for your own twist.
Save for Later: Storage Tips
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. You can also add a splash of water or broth to loosen the sauce if it thickens too much. However, for the best taste and texture, it’s recommended to enjoy shakshuka fresh out of the skillet.
Helpful Q&A
Can I make shakshuka in advance?
While shakshuka is best enjoyed fresh, you can prepare the tomato sauce in advance and store it in the refrigerator. When you’re ready to serve, simply reheat the sauce and poach the eggs just before serving.
What can I serve with shakshuka?
Shakshuka pairs wonderfully with crusty bread for dipping. You can also serve it with a side of salad, roasted vegetables, or even yogurt for a refreshing contrast.
How do I know when the eggs are perfectly cooked?
The eggs are done when the whites are fully set but the yolks still jiggle slightly when you shake the skillet. For firmer yolks, let them cook a little longer, but be careful not to overcook them.
Can I add other ingredients to shakshuka?
Absolutely! Shakshuka is very versatile. You can add ingredients like spinach, kale, or even chickpeas to make it heartier. Just be sure to adjust the cooking time accordingly.
Before You Go
There’s something incredibly satisfying about making shakshuka at home. It’s a dish that invites sharing and conversation, making it perfect for gatherings or a simple meal with loved ones. With its hearty sauce and perfectly poached eggs, this shakshuka recipe is a keeper. Whether you enjoy it for breakfast, brunch, or dinner, it’s bound to become a favorite in your recipe rotation. So grab your skillet and get cooking – this vibrant dish awaits!
Shakshuka
Ingredients
Equipment
Method
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Next, add the red bell pepper and cook for an additional 3-4 minutes until softened. Stir in the minced garlic and cook for another minute, allowing the flavors to meld.
- Add both the diced tomatoes and fire roasted tomatoes to the skillet. Stir in the ground cumin, paprika, smoked paprika, chili powder, kosher salt, and crushed red pepper flakes. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10-15 minutes, until it thickens slightly and the flavors develop.
- Using the back of a spoon, create small wells in the tomato sauce. Crack the eggs one at a time into each well. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still runny. For firmer yolks, cook a little longer.
- Once the eggs are cooked to your liking, sprinkle the crumbled feta cheese and chopped cilantro or parsley over the top. If you’d like, add some slices of avocado for a creamy contrast and a sprinkle of extra crushed red pepper flakes for heat.
- Serve the shakshuka straight from the skillet with slices of crusty bread on the side for dipping. Enjoy the vibrant dish while it’s warm, soaking up all those delicious flavors.
Notes
- For a dairy-free option, use a dairy-free cheese alternative or omit the feta.
- Opt for gluten-free bread to enjoy with your shakshuka.
- Quality tomatoes make a huge difference; choose canned tomatoes with no added ingredients for best flavor.
- Feel free to add other vegetables or proteins to customize your shakshuka.
- Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days.
