Shakshuka Recipe

When I first discovered Shakshuka Recipe during a cozy brunch with friends, I was immediately captivated by the vibrant colors and the aroma that filled the air. Picture this: a bubbling skillet of perfectly poached eggs nestled in a spicy, rich tomato sauce, garnished with bright herbs. It felt like a warm hug for my taste buds. Since then, this dish has become my go-to for lazy Sunday mornings and impromptu gatherings. It’s versatile enough to be enjoyed for breakfast, lunch, or even dinner, and it never fails to impress. I love how Shakshuka Recipe can bring people together, turning a simple meal into a memorable experience. As the eggs cook gently, I can almost hear the laughter of my friends as they gather around the table, dipping warm bread into the spicy sauce. This isn’t just a dish; it’s a celebration of flavors and a reminder of the joy found in sharing food with loved ones.

Shopping List for Shakshuka Recipe

The beauty of Shakshuka Recipe lies in its simplicity. The ingredients come together to create a symphony of flavors that are both comforting and satisfying. Each component plays a crucial role, from the sweet and tangy tomatoes to the perfectly poached eggs that add a creamy richness. Let’s take a closer look at the key players:

• 2 tablespoons olive oil: This forms the base, providing richness and helping to sauté the vegetables.
• 1 yellow onion: Diced finely, it adds sweetness and depth to the sauce.
• 1 red bell pepper: This brings a sweet crunch and vibrant color.
• 4 cloves of garlic: Finely minced to infuse the dish with aromatic flavor.
• 2 (28-ounce) cans whole peeled tomatoes: The star of the dish, providing acidity and richness, crushed by hand to release their juices.
• 2 teaspoons ground cumin: Adds a warm, earthy flavor that complements the tomatoes beautifully.
• 1 teaspoon paprika: A hint of smokiness rounds out the flavor profile.
• ½ teaspoon sugar: This balances the acidity of the tomatoes.
• 6 to 8 large eggs: The main event, providing protein and a creamy texture when poached.
• Sea salt and fresh cracked pepper: Essential for seasoning to taste.

How to Assemble Shakshuka Recipe

Making Shakshuka Recipe is a straightforward process, and the results are spectacular! Follow these steps to create your own delicious version. Start by gathering your ingredients and your trusty skillet, and let’s get cooking!

1. Begin by adding the olive oil to a large 10” to 12” cast-iron skillet or rondeaux over medium heat. Swirl the oil around to coat the pan evenly.
2. Once the oil is hot, pour in the finely diced onion, red bell pepper, and garlic. Sauté these ingredients until they are lightly browned, which should take about 5 to 7 minutes. Stir frequently to prevent sticking and ensure even cooking.
3. Next, add in the canned tomatoes, along with the ground cumin, paprika, sugar, salt, and pepper. Mix everything together until combined, allowing the flavors to meld.
4. Now, lower the heat and let the mixture simmer over low heat for about 10 minutes. This will help thicken the sauce and concentrate the flavors.
5. After the sauce has thickened, create little wells in the sauce and crack the eggs one at a time into each well. Spread them out evenly without completely covering the tomato mixture.
6. Cover the skillet with a lid and continue to simmer over low heat for 8 to 12 minutes. This will poach the eggs to your desired doneness. Keep an eye on them to make sure they don’t overcook.
7. Once the eggs are achieving a beautiful soft poach, remove the lid, and if desired, garnish with optional chopped fresh parsley to brighten up the dish.
8. Serve your Shakshuka Recipe hot, with warm, crusty artisan bread for dipping. Enjoy this beautiful medley of flavors!

Expert Tips about Shakshuka Recipe

To make the most of your Shakshuka Recipe, here are some expert tips that will help you achieve the best results.

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid overcooking the eggs.
• Freezing: You can freeze the sauce without the eggs for up to 6 months. Thaw it overnight in the fridge before reheating.
• Pairing: This dish pairs wonderfully with a side of fresh salad or some warm pita bread for dipping.
• Make-Ahead: You can prepare the sauce a day in advance and just add the eggs before serving. This cuts down on your cooking time.
• Spice Level: Adjust the spice level by adding more or less cayenne or red pepper flakes to meet your personal preference.

What Complements This Shakshuka Recipe

• Fresh Bread: Serve with crusty artisan bread or pita for a perfect dunking experience.
• Feta Cheese: Crumble some feta cheese on top for a creamy contrast to the spicy sauce.
• Salad: A fresh salad with cucumbers and tomatoes complements the richness of the Shakshuka Recipe.
• Seasonal Veggies: Roasted or grilled vegetables can add a hearty side to this dish, making it even more filling.
• Brunch Gathering: This dish is fantastic for brunch gatherings; it brings everyone to the table to share in the deliciousness.

FAQ

Conclusion

In summary, Shakshuka Recipe is a delightful blend of poached eggs in a rich tomato sauce, perfect for any meal. Its vibrant flavors and comforting nature make it a standout dish that’s sure to please. I encourage you to try making this recipe; it’s not just about cooking but also about creating memories around the table with your loved ones.

Shakshuka Recipe

The ultimate comfort food, Shakshuka Recipe is a vibrant dish that combines poached eggs in a spicy tomato sauce. This easy weeknight dinner is packed with flavor and perfect for sharing. You won't want to miss adding this to your rotation!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Middle Eastern

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 yellow onion peeled and small diced
• 1 red bell pepper seeded and small diced
• 4 cloves of garlic finely minced
• 2 28-ounce cans whole peeled tomatoes crushed with hands
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• ½ teaspoon sugar
• 6 to 8 large eggs
• sea salt to taste
• fresh cracked pepper to taste

Equipment

• Saucepan
• Skillet
• Mixing Bowl
• Chef's Knife
• Peeler
• Frying Pan
• Wooden Spoon
• Cutting Board

Method

 

1. Add the olive oil to a large 10” to 12” cast-iron skillet or rondeaux over medium heat.
2. Pour in the onions, peppers, and garlic into the pan and sauté until they are lightly browned, which takes about 5 to 7 minutes while frequently stirring.
3. Add in the tomatoes, cumin, paprika, sugar, and salt and pepper, and mix until combined.
4. Simmer the mixture over low heat for 10 minutes.
5. Add the eggs 1 at a time to the tomato sauce evenly spreading out the eggs not to completely cover the tomato mixture.
6. Cover the skillet with a lid and simmer over low heat for 8 to 12 minutes or until the desired internal temperature is achieved.
7. Garnish with optional chopped fresh parsley and serve with fresh sliced artisan bread.

Notes

• Make-Ahead: This is meant to be eaten as soon as it is done, or else the eggs will continue to cook. However, you can make the zesty red sauce without poaching the eggs in it one day ahead of time.
• How to Store: Cover and keep it in the refrigerator for up to 3 days with the eggs poached in the sauce. Cover without the eggs and keep it in the refrigerator for 5 to 7 days. You can freeze the sauce without having poached any eggs in it for up to 6 months. Thaw it in the refrigerator for 1 day or until thawed.
• How to Reheat: Add the desired amount of Shakshuka to a small pan, cover it, and heat over low heat until hot. It is better to reheat it as a sauce without having poached the eggs.
• Spicy Variation: Feel free to add 1 small seeded and small diced jalapeño or serrano pepper while sautéing the vegetables to add a little spice to the sauce.
• Using a Lid: If you don’t have a lid for your cast iron skillet, you can use a ½ sheet tray.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!