**Shakshuka**: A vibrant and flavorful Middle Eastern and North African dish featuring poached eggs nestled in a zesty, spiced tomato sauce. A harmonious blend of onions, bell peppers, and aromatic spices creates a savory base, while fresh herbs provide a burst of freshness. Served with crusty bread for dipping, Shakshuka is a delightful and satisfying culinary journey.
SHAKSHUKA RECIPE (EASY & TRADITIONAL)
Shakshuka is a popular North African and Middle Eastern dish featuring poached eggs in a spicy tomato sauce. To make it, sauté onions and red bell peppers, add garlic and spices, then simmer with canned tomatoes. Create wells for eggs, poach until done, and garnish with fresh herbs. Serve with crusty bread or pita for a flavorful and satisfying meal.
Equipment
- 1 Large skillet or frying pan
- 1 wooden spoon
- Cutting board and knife
- Measuring spoons
- 1 Can opener
- 1 Lid or Cover
- 1 Serving dish
- Optional Serving Plates
- Fresh Herb Chopper
- Optional Bread or Pita
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper seeded and diced.
- 4 garlic cloves finely chopped.
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp chili powder (adjust to your desired level of spiciness)
- 128 ounce tomatoes
- 6 large eggs
- Salt to taste
- Pepper to taste
- 1 small bunch fresh cilantro chopped
- 1 small bunch fresh parsley chopped
Instructions
- Heat the olive oil in a large skillet or frying pan over medium heat.
- Add the diced onions and red bell pepper to the pan. Sauté for about 5 minutes, or until they begin to soften and the onions turn translucent.
- Add the finely chopped garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the paprika, cumin, and chili powder, and cook for another minute to toast the spices, allowing their flavors to bloom.
- Pour the entire can of whole peeled tomatoes into the pan. Break up the tomatoes with a wooden spoon and stir well to combine all the ingredients. Reduce the heat to medium-low, and let the mixture simmer for about 10-15 minutes, or until it thickens into a sauce-like consistency. Season with salt and pepper to taste.
- Using the back of a spoon, create little wells in the tomato sauce. Crack one egg into each well.
- Cover the pan and allow the eggs to poach in the tomato sauce. This will take about 5-7 minutes for runny yolks or a bit longer if you prefer them more well-done.
- While the eggs are poaching, sprinkle the chopped cilantro and parsley over the top of the dish.
- Once the eggs are cooked to your liking, remove the pan from heat.
- Serve the Shakshuka directly from the skillet, with some crusty bread or pita on the side for dipping.
Notes
Enjoy your homemade Shakshuka with the rich flavors of the tomato sauce and the perfectly poached eggs, garnished with fresh herbs!
- Fresh vs. Canned Tomatoes: While the recipe calls for canned whole peeled tomatoes, you can also use fresh ripe tomatoes. If using fresh tomatoes, blanch them in boiling water to easily remove the skins before chopping.
- Spice Variations: Shakshuka is known for its bold flavors, but you can customize the spice mix to your liking. Feel free to experiment with different spices and herbs to suit your taste.
- Consistency: The consistency of the tomato sauce is a matter of personal preference. If you like it thicker, simmer it for a longer time, or add a tomato paste to thicken. If you prefer it thinner, you can add a bit of water or broth.
- Egg Arrangement: When cracking the eggs into the wells, you can choose to keep them separate or slightly swirl the whites together for a more uniform appearance.
- Lid or Foil: If your skillet doesn't have a lid, you can use a piece of aluminum foil to cover the pan during the egg-poaching stage.
- Garnish Creativity: Besides cilantro and parsley, consider topping your Shakshuka with crumbled cheese (like feta or goat cheese) or a dollop of Greek yogurt for added flavor and creaminess.
- Portion Size: A typical serving is one or two eggs per person, but you can adjust the portion size to your appetite.
- Make It Your Own: Don't be afraid to personalize your Shakshuka by adding ingredients like bell peppers, spinach, or black olives. Make it unique and cater to your tastes.
- Leftovers: If you have leftover Shakshuka, it can be refrigerated for a day or two. Reheat gently on the stovetop or in the microwave, but be mindful that the egg yolks may continue to cook slightly upon reheating.
- Dipping Bread: Use your bread or pita to scoop up the sauce and egg yolk. It's one of the most enjoyable aspects of eating Shakshuka!
Nutrition
Calories: 146kcal | Carbohydrates: 10g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 256mg | Potassium: 409mg | Fiber: 2g | Sugar: 5g | Vitamin A: 13711IU | Vitamin C: 40mg | Calcium: 80mg | Iron: 3mg
