Shakshuka Recipe

A delicious North African and Middle Eastern dish of poached eggs in a spicy tomato and pepper sauce.

Shakshuka is a vibrant and hearty dish that originates from North Africa but has become a beloved staple in Middle Eastern cuisine. This dish brings together a harmonious blend of poached eggs nestled in a rich and spicy tomato and pepper sauce. Shakshuka is not only delectable but also versatile and can be enjoyed for breakfast, brunch, or even dinner.

Traditionally, Shakshuka is cooked in a cast-iron skillet, which evenly distributes the heat and adds to the rustic charm of the dish. Each region and household may have its own variation, adding different spices and ingredients to make it unique. Whether you prefer it spicy or mild, with extra veggies or more savory, this dish is guaranteed to impress.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, seeded and chopped
• 3 garlic cloves, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/4 teaspoon ground cayenne pepper (optional)
• 1 (28-ounce) can of whole peeled tomatoes, undrained and roughly chopped
• 1 teaspoon sugar
• Salt and freshly ground black pepper, to taste
• 4-6 large eggs
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons chopped fresh parsley for garnish
• Warm crusty bread or pita for serving

Nutrition

Calories: ~350 calories

Instructions

1. Heat Olive Oil: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium heat.
2. Cook Onion and Bell Pepper: Add 1 large finely chopped onion and 1 seeded and chopped red bell pepper. Cook, stirring often, until the vegetables have softened and are beginning to caramelize, about 10 minutes.
3. Add Garlic and Spices: Stir in 3 finely minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground paprika, and 1/4 teaspoon ground cayenne pepper (if using). Cook until fragrant, about 1 minute.
4. Add Tomatoes and Simmer: Pour in 1 (28-ounce) can of whole peeled tomatoes with their juices, roughly chopping the tomatoes in the skillet. Add 1 teaspoon sugar and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until the sauce has thickened, about 15-20 minutes.
5. Season Sauce: Season the sauce with salt and freshly ground black pepper to taste.
6. Create Wells for Eggs: Using the back of a spoon, create small wells in the sauce. Crack 4-6 large eggs into the wells.
7. Cook Eggs: Cover the skillet and cook until the eggs are set to your desired doneness, about 5-8 minutes. For runnier yolks, cook for a shorter time; for more set yolks, cook longer.
8. Garnish and Serve: Sprinkle the top with 1/4 cup crumbled feta cheese (if using) and 2 tablespoons chopped fresh parsley. Serve immediately with warm crusty bread or pita.

Enjoy your homemade Shakshuka, letting the rich and vibrant flavors transport you to the heart of North Africa and the Middle East. This dish is perfect for sharing with loved ones, bringing warmth and comfort to any meal.

For variations, consider adding additional vegetables such as spinach or zucchini, or experiment with different spices to suit your taste. A dollop of Greek yogurt or a side of avocado can also add a delightful twist.

Reheating Shakshuka is simple; just warm it gently on the stove, and if needed, add a splash of water to loosen the sauce. Store any leftovers in an airtight container in the refrigerator for up to three days.

Shakshuka's versatility and robust flavor make it a fantastic addition to your culinary repertoire. Whether you are an experienced cook or trying something new, this recipe is sure to impress and satisfy. Enjoy the process of making it, and most importantly, savor each bite!