Shakshuka is a beloved Middle Eastern dish that’s taken the world by storm. Originating from Tunisia, this hearty and savory dish combines poached eggs, simmered in a spiced tomato sauce with peppers and onions. Perfect for breakfast or brunch, it’s a delightful comfort food that’s easy to make and bursting with flavors. Whether you’re new to shakshuka or a long-time fan, this shakshuka recipe will bring a burst of warmth and zest to your table.
Why You’ll Love This Shakshuka Recipe
- Flavor Explosion: With its spicy tomato base, shakshuka delivers a satisfying and bold taste in every bite.
- Quick & Easy: This dish can be made in under 30 minutes, making it perfect for a busy morning or lazy brunch.
- Versatile: You can customize your shakshuka with your favorite vegetables or protein to suit your taste.
- Nutrient-Packed: Filled with tomatoes, eggs, and peppers, this recipe is a healthy and hearty way to start your day.
History or Fun Facts About Shakshuka
- Shakshuka is believed to have originated in Tunisia before spreading across North Africa and the Middle East.
- The name “shakshuka” comes from the Arabic word “shaksheek,” meaning “a mixture” or “to shake.”
- Shakshuka is commonly served in a cast-iron pan, perfect for keeping the eggs warm and the sauce bubbling.
- While it’s traditionally enjoyed at breakfast, shakshuka can be eaten any time of the day, often paired with crusty bread.
Ingredients for Shakshuka Recipe
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) crushed tomatoes
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder (adjust to taste)
- Salt and pepper, to taste
- 4 large eggs
- Fresh cilantro or parsley, for garnish
- Crusty bread, for serving (optional)
Shakshuka Steps
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Cook for about 5 minutes until softened.
- Add Garlic and Spices: Stir in minced garlic, cumin, paprika, and chili powder. Cook for another 1-2 minutes, letting the spices bloom.
- Simmer the Tomato Sauce: Pour in the crushed tomatoes, add salt and pepper, and bring the mixture to a simmer. Let it cook for about 10 minutes until the sauce thickens.
- Add the Eggs: Create small wells in the sauce and gently crack an egg into each well. Cover the skillet and let the eggs poach in the sauce for 5-7 minutes or until the whites are set but the yolks remain runny.
- Garnish and Serve: Sprinkle fresh cilantro or parsley over the shakshuka and serve hot with crusty bread.
Shakshuka Tips and Twists
- Add Protein: For extra protein, add crumbled feta cheese or cooked ground lamb to the sauce before adding the eggs.
- Spice it Up: If you like heat, toss in a chopped fresh chili or a few dashes of hot sauce.
- Vegan Option: Omit the eggs and replace them with tofu or chickpeas for a vegan version.
- Use Fresh Tomatoes: Fresh tomatoes can be used instead of canned ones for a more natural, less acidic flavor.
- Cook the Eggs to Your Liking: Adjust the cooking time for the eggs depending on whether you prefer a runny yolk or a more set one.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store leftover shakshuka in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat shakshuka in a skillet over medium heat, adding a splash of water if the sauce has thickened too much.
- Make-Ahead: You can prepare the tomato sauce ahead of time and store it in the fridge. When ready to serve, reheat the sauce and add the eggs.
Serving Suggestions
- Bread: Serve with crusty bread, pita, or flatbread to scoop up the delicious sauce.
- Salad: Pair with a fresh cucumber and tomato salad for a light, refreshing contrast.
- Yogurt: Add a dollop of plain yogurt on top of the shakshuka for a creamy finish.
FAQ About Shakshuka
- Can I freeze shakshuka?
It’s best to freeze the tomato sauce base, but the eggs may not maintain their texture after freezing. - Can I add cheese to shakshuka?
Yes, feta cheese is commonly added for extra flavor. - Can I use other vegetables in shakshuka?
Absolutely! Zucchini, spinach, or eggplant are all great additions. - Is shakshuka healthy?
Yes, it’s packed with nutrients from the tomatoes, peppers, and eggs, making it a healthy, balanced meal. - What can I use instead of eggs?
Tofu or chickpeas are good alternatives for a vegan version of shakshuka.
Conclusion on Shakshuka Recipe
This shakshuka recipe is a vibrant and satisfying dish that’s easy to prepare and full of rich flavors. It’s perfect for breakfast or brunch but can be enjoyed at any time of day. With simple ingredients and minimal preparation, this dish can quickly become a staple in your kitchen. Enjoy the Middle Eastern flavors with a modern twist, and don’t forget to pair it with some crusty bread for the ultimate experience!
Shakshuka Recipe
This easy shakshuka recipe is perfect for beginners, offering bold flavors in every bite. With eggs poached in a savory tomato sauce, it’s a satisfying, healthy breakfast or brunch option. Ready in under 30 minutes. Try it now!
Servings 4 servings
Calories 250kcal
Ingredients
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 bell pepper, chopped
- 2 garlic cloves, minced
- 1 can, 14 oz crushed tomatoes
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 4 large eggs
- Fresh cilantro or parsley for garnish
- Crusty bread, for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and bell pepper. Cook for 5 minutes.
- Add minced garlic, cumin, paprika, and chili powder. Cook for 2 minutes.
- Stir in crushed tomatoes, salt, and pepper. Simmer for 10 minutes.
- Create small wells in the sauce and crack eggs into each. Cover and cook for 5-7 minutes or until eggs are set.
- Garnish with cilantro or parsley and serve with crusty bread.
Notes
For a twist, try adding feta cheese to the sauce before adding the eggs. You can also make this recipe vegan by using tofu instead of eggs.
Nutrition:
- Calories: 250
- Protein: 12g
- Fat: 18g
- Carbs: 12g
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