easy Shakshuka

Originating in North Africa, this versatile and hearty dish has gained worldwide popularity, particularly in Middle Eastern cuisine. Whether served for breakfast, lunch, or dinner, it’s a one-pan meal that’s as comforting as delicious.

Why Make This Recipe

Simple and Quick

Shakshuka is easy to prepare with pantry staples like tomatoes, peppers, and eggs. It’s an excellent choice for busy days when you want a warm, satisfying meal without much effort.

Nutritious and Filling

Packed with fresh vegetables and protein-rich eggs, balanced meal that’s hearty and satisfying.

Customizable

You can adjust the spices, add extra vegetables, or include toppings like feta cheese to tailor the dish to your preferences.

Make Shakshuka

Ingredients

  • For the Sauce:
    • 2 tbsp olive oil
    • 1 onion, chopped
    • 1 red bell pepper, chopped
    • 3 garlic cloves, minced
    • 1 tsp ground cumin
    • 1 tsp ground paprika
    • ¼ tsp cayenne pepper (optional)
    • 5-6 ripe tomatoes, chopped (or one 14-ounce can of crushed tomatoes)
    • Salt and pepper, to taste
  • For the Eggs:
    • 4-6 large eggs
  • For Garnish:
    • Fresh parsley or cilantro, chopped
    • Feta cheese (optional)

instruction

  1. Cook the Vegetables
    • Heat olive oil in a large skillet over medium heat.
    • Add chopped onions and red bell peppers. Cook for 5–7 minutes until softened.
    • Stir in minced garlic and cook for an additional minute.
  2. Spice It Up
    • Add cumin, paprika, and cayenne pepper (if using) to the skillet. Stir and cook for 1–2 minutes until fragrant.
  3. Prepare the Tomato Sauce
    • Add the chopped tomatoes to the skillet (or crushed tomatoes if using canned).
    • Season with salt and pepper, and let the mixture simmer for 10–15 minutes until slightly thickened.
  4. Poach the Eggs
    • Use a spoon to make small wells in the sauce. Crack an egg into each well.
    • Cover the skillet and let the eggs cook for 5–8 minutes, depending on how firm you like the yolks.
  5. Garnish and Serve
    • Remove the skillet from the heat. Garnish with fresh parsley or cilantro and crumbled feta cheese, if desired.
    • Serve hot with crusty bread or pita for dipping.

How to Serve Shakshuka

Shakshuka is traditionally served straight from the skillet, making it a perfect communal dish. Pair it with crusty bread, a warm pita, or even a side of rice to soak up the flavorful sauce.

How to Store and Reheat

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2–3 days.
  • Reheating: Reheat gently on the stovetop over low heat. If reheating with eggs, add a splash of water or broth to prevent the sauce from drying.

Tips to Make Shakshuka

  1. Use Fresh Tomatoes for Best Flavor: If using fresh tomatoes, choose ripe ones for a naturally sweet and tangy flavor.
  2. Adjust Spices to Taste: Add more cayenne pepper for a spicier dish or skip it entirely for a milder version.
  3. Cheese Lovers’ Twist: Sprinkle crumbled feta or goat cheese for an added layer of richness.

Variations

  • Vegetable Boost: Add chopped zucchini, spinach, or mushrooms to the tomato sauce for extra nutrition.
  • Protein Twist: Include chickpeas or white beans for a heartier dish.
  • Vegan Option: Substitute eggs with tofu or plant-based alternatives, and skip the feta cheese.

FAQs

1. Can I prepare shakshuka ahead of time?

Yes! You can make the tomato sauce ahead of time and refrigerate it. When ready to serve, reheat the sauce, add the eggs, and cook until done.

2. What can I serve with shakshuka?

Shakshuka pairs beautifully with crusty bread, warm pita, rice, or a side salad for a complete meal.

3. Can I freeze Shakshuka?

It’s best to freeze the tomato sauce without the eggs. When reheating, add fresh eggs and cook as directed.

Conclusion

Shakshuka is a comforting and flavorful dish perfect for any time of the day. Its rich, spiced tomato sauce and poached eggs make it hearty; this vibrant dish will quickly become a favorite. Enjoy it with warm bread, and savor every bite!

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Shakshuka

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Ingredients
  

  • For the Sauce:
  • 2 tbsp olive oil
  • 1 onion chopped
  • 1 red bell pepper chopped
  • 3 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • ¼ tsp cayenne pepper optional
  • 5-6 ripe tomatoes chopped (or one 14-ounce can of crushed tomatoes)
  • Salt and pepper to taste
  • For the Eggs:
  • 4-6 large eggs
  • For Garnish:
  • Fresh parsley or cilantro chopped
  • Feta cheese optional

Instructions
 

  • Cook the Vegetables
  • Heat olive oil in a large skillet over medium heat.
  • Add chopped onions and red bell peppers. Cook for 5–7 minutes until softened.
  • Stir in minced garlic and cook for an additional minute.
  • Spice It Up
  • Add cumin, paprika, and cayenne pepper (if using) to the skillet. Stir and cook for 1–2 minutes until fragrant.
  • Prepare the Tomato Sauce
  • Add the chopped tomatoes to the skillet (or crushed tomatoes if using canned).
  • Season with salt and pepper, and let the mixture simmer for 10–15 minutes until slightly thickened.
  • Poach the Eggs
  • Use a spoon to make small wells in the sauce. Crack an egg into each well.
  • Cover the skillet and let the eggs cook for 5–8 minutes, depending on how firm you like the yolks.
  • Garnish and Serve
  • Remove the skillet from the heat. Garnish with fresh parsley or cilantro and crumbled feta cheese, if desired.
  • Serve hot with crusty bread or pita for dipping.

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