Shakshuka is a vibrant North African and Middle Eastern dish that has captured the hearts (and taste buds!) of many around the world. It features poached eggs nestled in a spicy, aromatic tomato sauce, making it perfect for breakfast, brunch, or a cozy dinner. The best part? It’s simple to prepare, and you can easily customize it to your taste. Let’s dive into the details of making the best shakshuka!
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 250
- Protein: 12 grams
- Carbohydrates: 15 grams
- Fat: 18 grams
- Fiber: 4 grams
- Sugar: 5 grams
- Sodium: 500 mg
Why Make This Best Shakshuka
The best shakshuka is more than just tasty; it’s a celebration on a plate. The combination of spices and flavors will transport you to sun-soaked markets in the Mediterranean. This dish is comforting, satisfying, and comes together quickly — making it ideal for busy weekday mornings or casual brunch gatherings. Plus, it’s naturally packed with nutrients, making it a healthy option for any meal of the day.
How to Make Best Shakshuka
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (28 oz) diced tomatoes
- 4 large eggs
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Directions:
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Step 1: Heating the Oil
Heat olive oil in a large skillet over medium heat until it shimmers.
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Step 2: Sautéing the Vegetables
Add the diced onion and bell pepper to the skillet. Sauté for about 5 minutes, or until they become soft and fragrant.
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Step 3: Mixing the Spices
Stir in the minced garlic, cumin, and paprika. Cook for an additional minute, allowing the spices to bloom and release their aroma.
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Step 4: Simmering the Sauce
Pour the diced tomatoes (with juices) into the skillet. Season with salt and pepper. Stir well and let the mixture simmer for 10-15 minutes, until it thickens slightly and the flavors meld.
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Step 5: Adding the Eggs
Create small wells in the tomato mixture and crack the eggs into these wells.
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Step 6: Cooking the Eggs
Cover the skillet and cook for 5-8 minutes, or until the eggs are set to your liking. For a runny yolk, keep an eye on them as they cook.
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Step 7: Garnishing and Serving
Once the eggs are cooked, garnish the shakshuka with freshly chopped parsley or cilantro and serve hot.
How to Serve Best Shakshuka
Shakshuka is often served directly from the skillet, allowing everyone to dig in. Pair it with crusty bread or pita for dipping into the rich sauce. It makes a wonderful centerpiece for a brunch table or a delightful weeknight meal. Consider serving it alongside a simple green salad for added freshness.
How to Store Best Shakshuka
If you have leftovers, you can store the shakshuka in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop or in the microwave, adding a splash of water to keep it moist. While it’s best enjoyed fresh, leftovers can be just as satisfying.
Expert Tips for Perfect Best Shakshuka
- Customize Your Spices: Feel free to add other spices like chili flakes or harissa for extra heat.
- Use Fresh Tomatoes: Fresh tomatoes can enhance the flavor; just peel and chop about 2 cups to use in place of canned ones.
- Adjust Cooking Time: The egg yolks can be cooked longer depending on your preference — just remember, the longer you cook them, the firmer they get.
- Add Cheese: Feta or goat cheese crumbled on top can add a lovely creaminess to the dish.
- Experiment with Greens: Spinach or kale can be added for an extra nutrient boost; stir them in before adding the eggs.
Delicious Variations
- Spicy Shakshuka: Add jalapeños or your favorite hot sauce to spice things up!
- Mediterranean Twist: Include olives and capers for a briny flavor contrast.
- Veggie Delight: Toss in chopped zucchini or eggplant when sautéing the onions for a veggie-packed version.
Frequently Asked Questions
- Can I make shakshuka ahead of time?
Yes, you can prepare the sauce ahead of time and store it separately. Just add the eggs and cook when you’re ready to serve. - What can I use instead of eggs?
For a vegan option, try silken tofu or chickpea flour mixed with water as a substitute for eggs, adjusting cooking times accordingly. - Is shakshuka gluten-free?
Yes! Just ensure the bread or sides you serve with it are also gluten-free. - Can I freeze shakshuka?
While it’s best eaten fresh, you can freeze the tomato sauce mixture (without eggs) for up to 2 months. Thaw and cook the eggs fresh when you’re ready to enjoy. - What sides go well with shakshuka?
It pairs beautifully with warm pita bread, crusty bread, or a light Mediterranean salad.
Conclusion
The best shakshuka is a delightful dish that not only feeds the stomach but also warms the heart. Its combination of spices, tomatoes, and perfectly poached eggs creates layers of flavor that are hard to resist. Whether you’re a first-timer in the kitchen or a seasoned chef, this recipe encourages creativity and personal touches. So gather your ingredients, invite a friend or family, and enjoy the process of making and sharing this delicious dish!
Print
Best Shakshuka
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant North African and Middle Eastern dish featuring poached eggs in a spicy tomato sauce, perfect for any meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can (28 oz) diced tomatoes
- 4 large eggs
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until it shimmers.
- Add the diced onion and bell pepper to the skillet. Sauté for about 5 minutes, or until they become soft and fragrant.
- Stir in the minced garlic, cumin, and paprika. Cook for an additional minute, allowing the spices to bloom and release their aroma.
- Pour the diced tomatoes (with juices) into the skillet. Season with salt and pepper. Stir well and let the mixture simmer for 10-15 minutes, until it thickens slightly and the flavors meld.
- Create small wells in the tomato mixture and crack the eggs into these wells.
- Cover the skillet and cook for 5-8 minutes, or until the eggs are set to your liking.
- Garnish the shakshuka with freshly chopped parsley or cilantro and serve hot.
Notes
Customize your spices and try adding feta or greens for extra flavor and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: North African, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg
