Hey, Welcome back to Beyond the Bayou Blog. Today I will share Shakshuka recipe with you. I remember the first time I tried making shakshuka. It was a lazy Sunday morning, and I wanted to impress my friends with a homemade brunch. I stuck upon a recipe online and decided to give it a try. As I chopped onions and bell peppers, the aroma filled my kitchen, making me feel like a real chef. But when it came time to crack the eggs into the tomato sauce, I was nervous. What if I messed it up? What if the eggs broke?
Despite my doubts, I took a deep breath and went for it. And you know what? It turned out amazing. The rich tomato sauce with hints of spices, paired with perfectly cooked eggs?it was a breakfast masterpiece.If you are one of them who loves egg recipes so, you have to try Mustard Pickled Deviled Eggs Recipe and Egg Quesadilla Recipe. Since then, shakshuka has become a staple in my kitchen, a go-to recipe for lazy weekends or quick dinners. It’s simple, flavorful, and oh-so-satisfying. So, if you’re looking for a delicious meal that’s easy to make and sure to impress, look no further than my favorite shakshuka dish. Trust me, you won’t be disappointed.
What is shakshuka?
Shakshuka is a savory dish originating from North Africa, particularly popular in Israel and other parts of the Middle East. It typically consists of poached eggs in a rich and flavorful tomato and pepper sauce, often seasoned with spices like cumin, paprika, and chili flakes, and garnished with fresh herbs like parsley or cilantro. The dish is usually cooked in a skillet or pan, where the eggs are gently cracked into wells within the simmering sauce and cooked until the whites are set but the yolks remain runny.
Shakshuka is versatile and can be customized with additional ingredients such as onions, garlic, bell peppers, or feta cheese. It is commonly served with crusty bread or pita for dipping and soaking up the delicious sauce, making it a satisfying and comforting meal enjoyed for breakfast, brunch, or dinner.
How to make Shakshuka?
step 1: Heat olive oil in a large skillet or pan over medium heat: Use a skillet or pan large enough to accommodate all the ingredients comfortably. Heating the olive oil over medium heat ensures that it’s hot enough to saut? the onions and peppers without burning them.
step 2: Add minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for another 1-2 minutes until fragrant: Add the minced garlic and spices (cumin, smoked paprika, and chili flakes) to the skillet. Stir well to combine them with the vegetables. Cooking the spices briefly in the oil helps to enhance their flavors and aromas.
step 3: Pour in the crushed tomatoes and season with salt and pepper. Stir well to combine: Once the garlic and spices are fragrant, add the crushed tomatoes to the skillet. Season with salt and pepper according to your taste preferences. Stir the ingredients together thoroughly to ensure even distribution of flavors.
step 4: Simmer the sauce for about 10-15 minutes until it thickens slightly: Allow the sauce to simmer gently over medium-low heat. This allows the flavors to meld together and the sauce to reduce and thicken slightly, intensifying its taste.
step 5: Using a spoon, create small wells in the sauce and crack the eggs into them: With the back of a spoon, make small indentations (wells) in the sauce. Carefully crack each egg into its own well. This step ensures that the eggs cook evenly and remain separated in the skillet.
step 6: Cover the skillet and let the eggs cook in the sauce until the whites are set but the yolks are still runny, about 5-7 minutes: Covering the skillet helps to trap the heat and steam, allowing the eggs to cook gently in the sauce. Cook the eggs until the whites are fully set but the yolks are still slightly runny for that perfect shakshuka consistency.
step 7: Garnish with chopped parsley or cilantro and crumbled feta cheese if desired: Sprinkle chopped fresh herbs like parsley or cilantro over the shakshuka for a burst of fresh flavor. If you like, you can also add crumbled feta cheese for extra creaminess and tanginess.
Step 8: Serve hot with crusty bread or pita for dipping and enjoy your delicious shakshuka!: Shakshuka is best enjoyed immediately while still hot.
Why You’ll Love This Easy Shakshuka Recipe?
- Easy one-pan breakfast. Everyone loves a quick and easy recipe that doesn?t use many dishes. This shakshuka recipe starts by cooking down the veggies, then the tomato sauce, and finishes by poaching the eggs all in the same pan!
- The best savory tomato sauce. Not only is this sauce cooked down in to a thick, velvety consistency, but it?s seasoned with delicious Middle Eastern spices for an aromatic and zingy bite.
- It?s delicious for breakfast or dinner! I love serving this up in the morning, but it?s a game-changer for dinner, too! Make it more filling by serving it over rice or potatoes and adding in diced eggplant.
Shakshuka Recipe
Equipment
- Skillet or frying pan
- Spatula or Wooden Spoon
- Knife and Cutting Board
- Measuring Spoons
- Can Opener
- Lid or aluminum foil
- Oven Mitts
Ingredients
- 2 tbps olive oil
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 4 garlic cloves finely chopped
- 2 tbps paprika
- 1 tbps cumin
- ? tbps chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- salt and pepper to taste
- 1 small bunch fresh cilantro chopped
Instructions
- Heat olive oil in a large skillet or pan over medium heat.Add diced onion and bell peppers. Cook until softened, about 5-7 minutes.
- Add minced garlic, ground cumin, smoked paprika, and chili flakes.Pour in the crushed tomatoes and season with salt and pepper. Stir well to combine.
- Simmer the sauce for about 10-15 minutes until it thickens slightly.
- Using a spoon, create small wells in the sauce and crack the eggs into them.
- Cover the skillet and let the eggs cook in the sauce until the whites are set but the yolks are still runny, about 5-7 minutes.
- Garnish with chopped parsley or cilantro and crumbled feta cheese if desired.
- Serve hot with crusty bread or pita for dipping and enjoy your delicious shakshuka!
Notes
Nutrition
Let Me Share Some Tips for Perfection!
- Fresh Ingredients: Using fresh, ripe tomatoes instead of canned crushed tomatoes can enhance the flavor of the dish.
- Adjust Seasonings: Feel free to adjust the spices and seasonings according to your taste preferences. Shakshuka can be customized to suit your desired level of spiciness and flavor intensity.
- Egg Doneness: Keep an eye on the eggs while they’re cooking to ensure they reach your desired level of doneness. Some prefer runny yolks, while others prefer them fully cooked.
- Serve Immediately: Shakshuka is best enjoyed immediately after cooking while it’s hot and the eggs are still tender.
- Variations: Get creative with your shakshuka by adding additional ingredients like spinach, mushrooms, or chorizo for extra flavor and texture.
- Dipping Bread: Serving crusty bread or pita alongside the shakshuka is essential for soaking up the delicious sauce.
- Presentation: Garnish the shakshuka with fresh herbs and crumbled feta cheese just before serving for an attractive presentation and added flavor.
Variations to Try!
- Add diced jalape?o to the mix of tomatoes and red bell pepper!
- Top it off with feta cheese or mozzarella cheese.
- My husband doesn?t like onions so I leave them out but feel free to add them along with the garlic.
How to Store & Reheat Shashuka?
Transfer the shakshuka with egg to an airtight container and store it in the fridge. Because it has eggs, it?s best to reheat it on the stove instead of the microwave. If you just have sauce left, reheat it on the stove and crack fresh eggs in and cook them to your liking.
How Long Will Shakshuka Last In The Fridge?
Without eggs, the tomato base sauce can be stored for up to 3-4 days. If it has leftover eggs, it?s best to eat them within a day or two or just toss the eggs and make them fresh when reheating.
Popular Substitutions & Additions!
- Switch up the spices. I love the traditional spices here, including cumin, paprika, and cayenne pepper. But you can add also some coriander, caraway, red pepper flakes, chili powder, and even sugar (which I don?t find necessary).
- Add a pinch of sugar. The sugar cuts the acidity of the tomatoes, and you?ll notice the flavor becomes more balanced for the Shakshuka sauce.
- Switch up the vegetables. Use yellow or another white onion for the sauce. You can also use green or yellow bell peppers instead of red. Make it more hearty by sauteeing in mushrooms, too.
- Add some cheese. A crumbly cheese such as feta adds the best tangy, salty flavor and is a perfect complement to this tomato egg dish, just like my shakshuka with feta recipe.
- Include some greens. Before adding the eggs, grab a handful of spinach or kale and stir it in. No need to let it cook completely as they will continue to wilt and soften while the eggs steam.
Wanna Know What to do with Leftover?
- Shakshuka Wrap or Sandwich: Spread leftover shakshuka on a tortilla or flatbread, add some greens, cheese, and perhaps some cooked protein like grilled chicken or falafel, then roll it up for a tasty wrap or sandwich.
- Shakshuka Pizza: Use leftover shakshuka as a flavorful pizza sauce on pizza dough. Add toppings like olives, feta cheese, and fresh herbs for a Mediterranean-inspired pizza.
- Shakshuka Pasta: Toss cooked pasta with reheated shakshuka for a quick and easy pasta dish. Top it with grated Parmesan cheese and fresh basil for extra flavor.
- Shakshuka Omelette: Fold leftover shakshuka into an omelette for a hearty breakfast or brunch option. Simply pour beaten eggs into a skillet, add the reheated shakshuka, and cook until the eggs are set.
- Shakshuka Stuffed Peppers: Spoon leftover shakshuka into hollowed-out bell peppers, top with cheese, and bake until the peppers are tender and the filling is bubbly for a flavorful vegetarian meal.
- Freeze for Later: If you have a large batch of leftover shakshuka, portion it into individual containers and freeze for later use. It can be thawed and reheated whenever you need a quick and tasty meal.