Introduction
Shakshuka is a classic, vibrant dish, perfect for breakfast, brunch, or light dinners. This Mediterranean-inspired one-pan meal, featuring poached eggs nestled in a rich, spiced tomato and pepper sauce, delivers bold, comforting flavors in every bite. Presented in a white ceramic skillet or dish, garnished with chopped parsley or cilantro, this Shakshuka offers a colorful, inviting aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, and ideal for home cooks seeking a crowd-pleasing dish that brings warmth and zest to any occasion.
Ingredients
For the Shakshuka:
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional, for heat)
- 1 can (28 oz) crushed tomatoes
- 1/2 tsp sugar (optional, to balance acidity)
- Salt and black pepper to taste
- 4–6 large eggs
- Optional: 1/4 cup crumbled feta cheese
For Serving:
- Optional: Chopped parsley or cilantro
- Suggested Accompaniments: Crusty bread, pita, or flatbread
- Suggested Pairings: Orange juice, mint tea
- Suggested Aesthetic: Serve in a white ceramic skillet or dish
- Suggested Equipment: Large skillet (10–12 inches), wooden spoon, measuring spoons, cutting board, knife
Step-by-Step Process
- Cook Vegetables: Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; sauté 5–7 minutes until softened. Add garlic, cumin, smoked paprika, and red pepper flakes (if using); cook 1 minute until fragrant.
- Make Sauce: Stir in crushed tomatoes and sugar (if using). Simmer 10–12 minutes, stirring occasionally, until thickened. Taste and adjust the seasoning with salt, black pepper, or an additional pinch of cumin for a balanced flavor.
- Add Eggs: Make 4–6 wells in the sauce with a spoon. Crack an egg into each well. Cover skillet and cook 5–8 minutes until egg whites are set but yolks are still runny (or to desired doneness).
- Finish: Sprinkle with feta cheese (if using) and let melt slightly.
- Serve: Garnish with parsley or cilantro. Serve hot in a white ceramic skillet or dish with crusty bread, pita, orange juice, or mint tea.
Tips for Better Shakshuka
- Use fresh, high-quality tomatoes or a reputable canned brand for the best sauce flavor.
- Taste the sauce before adding eggs to balance acidity and spice, as tomatoes vary.
- Cook eggs to your preference; check doneness by gently poking the whites.
- Use a wide skillet to ensure even egg poaching and easy serving.
- Use a white ceramic skillet or dish for a vibrant presentation highlighting the red sauce and green garnishes.
- Make ahead: Prepare sauce up to 2 days in advance; reheat and add eggs before serving.
- Stir gently to avoid breaking the eggs while they cook.
- Enhance aesthetic: Present in a white ceramic skillet or dish with bright parsley or cilantro for a colorful, inviting look.
Variations and Customization
- Vegan Shakshuka: Replace eggs with silken tofu rounds or chickpeas; use vegan feta or nutritional yeast.
- Gluten-Free Shakshuka: Naturally gluten-free; serve with gluten-free bread.
- Spicy Shakshuka: Increase red pepper flakes to 1/2 tsp or add 1 diced jalapeño with the bell pepper.
- Green Shakshuka: Replace tomatoes with tomatillos and add spinach or kale for a green base.
- Cheesy Shakshuka: Stir in 1/2 cup shredded mozzarella or cheddar before adding eggs.
- Meat Lovers Shakshuka: Add 1/2 cup cooked, crumbled chorizo or lamb with the onions.
- Herbed Shakshuka: Add 1 tsp dried oregano or 1 tbsp chopped fresh basil to the sauce.
- Low-Sodium Shakshuka: Use no-salt-added tomatoes and reduce salt to 1/4 tsp.
Storage and Serving Tips
- Store leftover sauce (without eggs) in an airtight container in the fridge for up to 4 days; reheat and add fresh eggs when serving.
- Freeze sauce for up to 3 months; thaw in the fridge overnight and reheat before adding eggs.
- Serve hot for the best flavor; avoid keeping at room temperature for over 2 hours due to the eggs.
- Use leftover sauce as a pasta topping or base for stuffed peppers.
- Pair with bread or pita to complement the rich, spiced flavor.
- Presented in a white ceramic skillet or dish with vibrant garnishes for a colorful, inviting charm.
Nutritional Information
Based on 4 servings (1 cup sauce + 1–2 eggs each):
- Calories: 220 kcal
- Total Fat: 14g
- Saturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 185mg
- Sodium: 600mg
- Total Carbohydrates: 15g
- Dietary Fiber: 4g
- Sugars: 8g
- Protein: 10g
- Vitamin A: 30% Daily Value
- Vitamin C: 50% Daily Value
- Calcium: 8% Daily Value
- Iron: 15% Daily Value
Note: Values vary by brand. Moderate in sodium; use low-sodium tomatoes for balance. Pair with greens for a complete meal.
Conclusion
This Shakshuka recipe offers a vibrant, flavorful dish, perfect for any occasion, transforming simple ingredients into a Mediterranean classic. Its quick preparation and colorful presentation make it a favorite. The rich sauce and tender eggs delight every bite. It’s sure to be a cherished recipe, loved for its warm, versatile appeal.
Shakshuka Recipe: Vibrant and Flavorful
Classic Shakshuka with tomatoes, peppers, and poached eggs.
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ¼ tsp red pepper flakes optional
- 1 can 28 oz crushed tomatoes
- ½ tsp sugar optional
- Salt and black pepper to taste
- 4 large eggs
- Optional: 1/4 cup crumbled feta cheese
- Optional: Parsley cilantro
- Suggested Pairings: Pita orange juice
Instructions
- Sauté onion, bell pepper in oil; add garlic, spices, and cook 1 minute.
- Add tomatoes, sugar; simmer 10–12 minutes. Taste and adjust the seasoning.
- Make wells, add eggs; cover and cook 5–8 minutes.
- Sprinkle with feta; serve in a white ceramic skillet with parsley, pita, and juice.
Notes
- Use fresh tomatoes for the best flavor.
- Store sauce in the fridge for 4 days or freeze for 3 months.
- Try vegan or spicy variations.
- Pair with bread.
