Shakshuka – Eggs poached in a spicy tomato sauce.

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Shakshuka, a vibrant and delicious dish of eggs poached in a spicy tomato sauce, has long been a staple in North African and Middle Eastern cuisines. Its origins are somewhat ambiguous, with various countries laying claim to its creation, but what is undeniable is its universal appeal. I first encountered shakshuka during a family brunch outing, and it was love at first bite. The combination of perfectly runny eggs nestled in a rich, aromatic sauce was both comforting and invigorating. Over time, it has become a beloved breakfast and brunch option for my family, who appreciate its bold flavors and the way it brings everyone together around the table. Whether you’re an experienced cook or a kitchen novice, shakshuka is a dish that’s sure to impress and satisfy.

Ingredients

To make shakshuka, you’ll need a handful of simple ingredients that come together to create something truly special. Here’s what you’ll need:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 can (28 ounces) crushed tomatoes
  • Salt and pepper to taste
  • 6 large eggs
  • Fresh cilantro or parsley, chopped, for garnish
  • Crumbled feta cheese (optional)
  • Bread, for serving (such as pita or crusty bread)

Instructions

Creating shakshuka is a straightforward process that rewards you with deep flavors and a visually appealing dish. Here’s how to make it:

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, sautéing until the onion becomes translucent and the pepper softens, about 5 minutes.
  2. Add the minced garlic, cumin, paprika, and cayenne pepper. Stir to combine and cook for another minute until the spices are fragrant.
  3. Pour in the crushed tomatoes and season with salt and pepper. Let the mixture simmer gently, uncovered, for 10-15 minutes, allowing the sauce to thicken slightly.
  4. Create small wells in the sauce with the back of a spoon and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
  5. Garnish with chopped cilantro or parsley, and sprinkle with crumbled feta cheese if desired. Serve immediately with warm bread.

Nutrition Facts

This shakshuka recipe serves four people, with approximately 250 calories per serving, making it a nutritious and satisfying meal.

Preparation Time

From start to finish, preparing shakshuka takes about 35 minutes. This includes 10 minutes of prep time and 25 minutes of cooking time, making it ideal for a leisurely breakfast or brunch.

How to Serve

Shakshuka is a versatile dish that can be served in a variety of ways. Here are some suggestions:

  • Traditional Style: Serve shakshuka directly from the skillet at the table, allowing guests to scoop portions onto their plates.
  • Family-Style Breakfast: Pair with a selection of breads such as pita, baguette, or sourdough for dipping.
  • Brunch Buffet: Include shakshuka as part of a larger brunch spread, alongside salads, cheeses, and fresh fruit.
  • Casual Dinner: Serve with a side salad and roasted potatoes for a light and satisfying evening meal.
  • Vegetarian Feast: Complement with other vegetarian dishes like hummus, baba ganoush, and tabbouleh.

Additional Tips

To make your shakshuka experience even better, consider these tips:

  1. Spice Level Adjustment: Customize the heat level by adjusting the amount of cayenne pepper or omitting it altogether for a milder flavor.
  2. Eggs Preference: If you prefer firmer eggs, let them cook a bit longer until the yolks are set to your liking.
  3. Vegetable Variations: Add more vegetables like zucchini or spinach to boost the nutritional value and flavor complexity.
  4. Make Ahead: Prepare the sauce in advance and store it in the refrigerator for up to two days. Reheat and add eggs when ready to serve.
  5. Herb Substitutes: Try using fresh basil or mint for a different herbaceous note if cilantro or parsley isn’t to your taste.

FAQ Section

Here are some frequently asked questions about shakshuka:

  1. Can I use fresh tomatoes instead of canned? Yes, you can use fresh tomatoes. Simply chop them and cook until they break down into a sauce-like consistency.
  2. Is shakshuka spicy? The spice level can be adjusted to your preference. Use less cayenne pepper or omit it for a milder dish.
  3. What can I add to shakshuka for extra protein? You can add chickpeas or cooked sausage for additional protein.
  4. Can I make shakshuka vegan? Yes, omit the eggs and add chickpeas or tofu for a vegan version.
  5. How do I store leftovers? Store leftover shakshuka in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop.

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