Description
Craving a bold, flavorful meal that’s perfect for breakfast, brunch, or dinner? Shakshuka is a North African and Middle Eastern classic, featuring poached eggs nestled in a spicy, tomato-based sauce with onions, bell peppers, and warm spices
Ingredients
Shakshuka uses simple, fresh ingredients for a bold, flavorful result. Here’s what you’ll need for 4 servings:
- 3 tablespoons olive oil: For sautéing and rich flavor.
- 1 ⅓ cups chopped onion: Adds sweet, savory depth.
- 1 cup thinly sliced bell peppers: Contributes color and mild sweetness.
- 2 cloves garlic, minced: Infuses aromatic savoriness.
- 2 ½ cups chopped tomatoes: Forms the tangy, hearty sauce base.
- 1 hot chile pepper, seeded and finely chopped: Provides spicy kick (adjust to taste).
- 1 teaspoon ground cumin: Adds warm, earthy flavor.
- 1 teaspoon paprika: Brings smoky or sweet depth (use smoked for extra flavor).
- 1 teaspoon salt: Enhances all flavors.
- 4 large eggs: Poached in the sauce for creamy texture.
Why These Ingredients Matter
- Tomatoes: Create a rich, tangy sauce that’s the heart of shakshuka.
- Onion and Bell Peppers: Add sweetness and texture to the base.
- Chile Pepper and Spices: Provide heat and complexity for authentic flavor.
- Eggs: Poach gently in the sauce for a creamy, protein-packed finish.
Substitutions and Variations
- Olive Oil: Swap with avocado oil or vegetable oil.
- Onion: Use yellow, white, or red onion, or 1 teaspoon onion powder.
- Bell Peppers: Replace with any color bell pepper or mild poblano peppers.
- Garlic: Substitute with ½ teaspoon garlic powder.
- Tomatoes: Use canned diced tomatoes (drained) or crushed tomatoes for convenience.
- Hot Chile Pepper: Swap with ¼ teaspoon red pepper flakes, cayenne, or omit for mild flavor.
- Cumin and Paprika: Use 2 teaspoons shakshuka spice blend or harissa paste for a twist.
- Eggs: Replace with tofu cubes for vegan or omit for a sauce-only dish.
- Gluten-Free: Naturally gluten-free; confirm spices are gluten-free.
- Flavor Variations:
- Spicy Shakshuka: Increase chile pepper to 2 or add ½ teaspoon harissa.
- Cheesy Shakshuka: Sprinkle ¼ cup crumbled feta or goat cheese over the eggs before serving.
- Green Shakshuka: Replace tomatoes with 2 cups chopped spinach or kale and ½ cup green salsa.
- Sausage Shakshuka: Add ½ cup crumbled cooked chorizo or merguez sausage with the vegetables.
- Herb-Infused Shakshuka: Stir in 2 tablespoons chopped fresh cilantro or parsley before serving.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons olive oil, 1 ⅓ cups chopped onion, 1 cup sliced bell peppers, 2 cloves garlic, 2 ½ cups chopped tomatoes, 1 hot chile pepper, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon salt, 4 large eggs.
- Chop onion, slice bell peppers, mince garlic, chop tomatoes, seed and finely chop chile pepper.
Tip: Use fresh, ripe tomatoes for best flavor; prep ingredients in advance to streamline cooking.
Step 2: Sauté Vegetables
- Heat 3 tablespoons olive oil in a large skillet over medium heat.
- Add 1 ⅓ cups chopped onion, 1 cup sliced bell peppers, and 2 cloves minced garlic; cook and stir until vegetables soften and onion is translucent, about 5 minutes.
Tip: Stir occasionally to prevent sticking; use a wide skillet for even cooking.
Step 3: Prepare Tomato Mixture
- In a bowl, mix 2 ½ cups chopped tomatoes, 1 chopped hot chile pepper, 1 teaspoon ground cumin, 1 teaspoon paprika, and 1 teaspoon salt.
Tip: Adjust chile pepper to taste; mix thoroughly to blend spices.
Step 4: Simmer Sauce
- Stir tomato mixture into the skillet with the onion mixture.
- Simmer, uncovered, until tomato juices have cooked off and sauce thickens slightly, about 10 minutes.
Tip: Stir occasionally to prevent burning; aim for a thick, saucy consistency.
Step 5: Cook Eggs
- Make 4 indentations in the tomato mixture with the back of a spoon.
- Crack 1 egg into each indentation.
- Cover the skillet and cook until eggs are firm but yolks are still slightly runny, about 5 minutes (or longer for firmer yolks).
Tip: Space indentations evenly; check eggs at 4 minutes to avoid overcooking.
Step 6: Serve
- Serve hot directly from the skillet, about 1 egg and ¾ cup sauce per serving, with crusty bread or pita.
Tip: Use a large spoon to scoop eggs with sauce; serve immediately for the best texture.