Shakshuka, a vibrant and flavorful dish originating from North Africa and the Middle East, is a breakfast, brunch, or even dinner sensation. This simple yet deeply satisfying recipe features eggs gently poached in a rich, spicy tomato sauce, creating a culinary experience that’s both comforting and exciting. The combination of sweet tomatoes, aromatic peppers, and warming spices like cumin and paprika results in a dish that’s bursting with complex flavors. Whether you prefer it mild or fiery, shakshuka is incredibly versatile, easily adaptable to your spice preference and available ingredients.
This recipe provides a step-by-step guide to crafting the perfect shakshuka, from expertly preparing the flavorful tomato base to achieving perfectly cooked eggs. Ready to dive into the delicious world of shakshuka? Let's get started!
Tools Needed
- Heavy skillet
- Ramkin
- Sheet pan
Ingredients
- Olive oil: a lot
- Diced onions: 2
- Mushrooms
- Salt
- Sweet red bell pepper
- Red Jimmy Nardello pepper
- Jalapeno pepper: 1 sliced
- Cumin: 1 spoon
- Paprika
- Ground chili pepper
- Turmeric
- Cayenne pepper
- Black pepper
- Crushed tomatoes (San Marzano)
- Water: a splash
- Eggs: 5
- Feta cheese
- Goat cheese
- Extra virgin olive oil
- Italian parsley or cilantro
- Toast
Step-by-Step Instructions
Step 1. Sauté Vegetables and Build Flavor Base
- Place a heavy skillet over medium-high heat. Drizzle in a lot of olive oil.
- Add diced onions and mushrooms. Season with salt. Cook for about 10 minutes until softened and golden.
- Add three types of peppers (sweet red bell pepper, red Jimmy Nardello pepper, and jalapeno). Cook for about 5 minutes until softened.
- Add cumin, paprika, chili pepper, turmeric, cayenne pepper, and black pepper. Cook for 1-2 minutes to blend flavors.
- Add crushed tomatoes and a splash of water. Simmer for 15-20 minutes, stirring occasionally, until vegetables are softened.
- Taste and adjust seasoning with salt.
Step 2. Poach the Eggs
- Create small wells in the sauce using a spoon.
- Crack eggs into a ramkin first, then carefully place them into the wells in the sauce. Season with salt and pepper.
- Cover and simmer on medium heat until eggs are cooked to your liking. (Use a sheet pan if you don't have a lid that fits.)
Step 3. Garnish and Serve
- Crumble feta cheese (or goat cheese) over the top. Drizzle with extra virgin olive oil and garnish with fresh parsley or cilantro.
- Serve hot with toasted bread.
Read more: Arabic Eggplant Recipe: A Simple & Delicious Guide
Tips
- Don't crack the eggs directly into the sauce; crack them into a ramkin first to prevent broken yolks.
- If you prefer softer yolks, err on the side of taking the shakshuka off the heat a little early, as the hot sauce will continue to cook the eggs.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 30-40g
- Protein: 25-30g
FAQs
1. Can I make shakshuka ahead of time?
You can prepare the tomato sauce ahead of time and store it in the refrigerator. When ready to serve, simply reheat the sauce and poach the eggs.
2. What kind of peppers should I use?
Bell peppers (any color) are common, but you can also add a bit of heat with jalapeños or serranos, depending on your spice preference. Adjust the amount to your liking.
Enjoy your delicious homemade shakshuka! This versatile dish is perfect for a weekend brunch, a satisfying weeknight dinner, or even a creative appetizer. From its vibrant colors to its explosive flavors, shakshuka is sure to become a new favorite in your kitchen.