Shakshuka is a delightful Middle Eastern dish that has become popular worldwide due to its robust flavors and simplicity. This hearty meal consists of poached eggs in a spicy tomato and pepper sauce, and it’s perfect for breakfast, brunch, or even dinner. Below is a detailed recipe to help you create this delicious dish at home.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes (optional)
- 6 ripe tomatoes, chopped (or 1 large can of crushed tomatoes)
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- Salt and pepper to taste
- 6 large eggs
- Fresh parsley, chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Crusty bread, for serving
Instructions
- Prepare the Base:
- Heat 2 tablespoons of olive oil in a large, deep skillet or cast-iron pan over medium heat.
- Add the finely chopped onion and cook until it becomes translucent and starts to soften, about 5 minutes.
- Add the chopped red bell pepper and cook for another 5 minutes until the pepper is tender.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add the Spices:
- Add 1 teaspoon of ground cumin, 1 teaspoon of ground paprika, 1/2 teaspoon of ground coriander, and 1/4 teaspoon of red pepper flakes (if using) to the skillet. Stir well to combine with the onion, pepper, and garlic mixture.
- Cook the spices for about 2 minutes to release their flavors.
- Create the Sauce:
- Add the chopped tomatoes (or canned crushed tomatoes) to the skillet, along with 2 tablespoons of tomato paste.
- Stir in 1 teaspoon of sugar, and season with salt and pepper to taste.
- Bring the mixture to a simmer and let it cook for about 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Prepare the Eggs:
- Use a spoon to make small wells in the sauce. Crack one egg into each well, being careful not to break the yolks.
- Cover the skillet with a lid and cook the eggs for about 5-8 minutes, or until the whites are set but the yolks are still runny. If you prefer your yolks fully cooked, let them simmer a bit longer.
- Garnish and Serve:
- Once the eggs are cooked to your liking, remove the skillet from the heat.
- Garnish the shakshuka with freshly chopped parsley and cilantro.
- Serve the shakshuka hot, directly from the skillet, with crusty bread on the side for dipping and soaking up the delicious sauce.
Cooking Tips
- Customize the Heat: Adjust the level of spiciness by adding more or less red pepper flakes. You can also add a chopped chili pepper to the sauce for extra heat.
- Tomato Options: Fresh tomatoes are great, but if they are out of season, canned tomatoes work just as well. Crushed tomatoes give a nice consistency to the sauce.
- Eggs: For perfectly poached eggs, make sure to create deep enough wells in the sauce so the eggs nestle nicely and cook evenly.
- Pan Choice: A cast-iron skillet works beautifully for this dish as it retains heat well and ensures even cooking, but any deep, heavy-bottomed skillet will do.
Variations
- Green Shakshuka: Instead of a tomato base, use green vegetables like spinach, kale, and green bell peppers. Add some cream or milk for a rich, green sauce.
- Cheesy Shakshuka: Sprinkle some crumbled feta or goat cheese over the sauce before adding the eggs for a creamy, tangy twist.
- Meaty Shakshuka: Add some cooked ground lamb or beef to the sauce for a heartier meal.
Shakshuka is a versatile dish that is perfect for any meal of the day. Its rich, spicy tomato sauce and perfectly poached eggs make for a comforting and satisfying meal. The recipe is easy to customize to suit your taste preferences and dietary needs. Serve it with crusty bread to scoop up every last bit of the delicious sauce. Whether you’re hosting a brunch or looking for a quick weeknight dinner, this shakshuka recipe is sure to be a hit.
FAQ Section
Can I make shakshuka ahead of time? Yes, you can prepare the tomato sauce ahead of time and refrigerate it. When ready to serve, reheat the sauce in a skillet, make wells, and add the eggs to cook.
What can I serve with shakshuka? Shakshuka is typically served with crusty bread, but you can also serve it with pita, naan, or even over a bed of rice or quinoa.
Is shakshuka gluten-free? Yes, the dish itself is gluten-free. Just ensure that any bread or sides served with it are gluten-free if needed.
Can I use other vegetables in the sauce? Absolutely! Feel free to add vegetables like zucchini, mushrooms, or eggplant to the sauce. Just sauté them along with the onions and bell peppers.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat until warmed through.
Can I freeze shakshuka? The tomato sauce can be frozen, but it’s best to add fresh eggs when reheating. Freeze the sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating and adding eggs.
Enjoy making and savoring this delightful shakshuka recipe, and don’t forget to share it with friends and family!
