Start your day with a burst of flavor and warmth with this easy shakshuka recipe. This vibrant dish features poached eggs nestled in a rich, spiced tomato sauce, making it a comforting and satisfying breakfast option. Perfect for a cozy morning at home, this shakshuka is both simple to prepare and incredibly delicious. Grab some crusty bread for dipping, and enjoy a meal that feels like a treat any day of the week.
Steps
- Heat olive oil in a large sauté pan over medium heat. Add the diced onion and red bell pepper, cooking for about 5 minutes until the onion becomes translucent.
- Stir in the finely chopped garlic, paprika, cumin, and chili powder. Cook for another minute until the mixture releases a fragrant aroma.
- Pour the can of whole peeled tomatoes and their juice into the pan, using a large spoon to break them into smaller pieces. Season the sauce with salt and pepper, then let it simmer gently.
- Create small wells in the tomato sauce using your spoon. Crack an egg into each well, and cook them for 5 to 8 minutes until the eggs reach your desired level of doneness.
- If you prefer the eggs to cook faster, cover the pan with a lid. Once cooked, garnish the dish with freshly chopped cilantro and parsley before serving.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 (28-ounce) can whole peeled tomatoes
- 6 large eggs
- Salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Nutritional Values
Calories: 876kcal | Carbohydrates: 60g | Protein: 42g | Fat: 54g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: N/A | Cholesterol: 984mg | Sodium: 1536mg | Potassium: 2454mg | Fiber: 12g | Sugar: 30g | Vitamin A: 8226IU | Vitamin C: 240mg | Calcium: 480mg | Iron: 18mg
FAQ
- What is Shakshuka?
- Shakshuka is a traditional dish from North Africa and the Middle East, featuring poached eggs in a seasoned tomato sauce. It’s a versatile meal that can be enjoyed at any time of the day.
- Is Shakshuka spicy?
- While Shakshuka is rich in flavor due to spices like paprika, cumin, and chili powder, it is not necessarily hot. If you prefer more heat, consider adding cayenne pepper.
- Can I use fresh tomatoes instead of canned tomatoes?
- Absolutely. You can substitute fresh tomatoes for canned ones. If opting for fresh, you’ll need about 10 to 12 tomatoes to achieve the same consistency.
- How can I ensure the egg whites are fully cooked?
- To make sure the egg whites are completely cooked, you can cover the pan with a lid while simmering. This will speed up the cooking process, ensuring the whites set properly.
- What should I serve with Shakshuka?
- Shakshuka pairs well with pita or bread, which is perfect for soaking up the delicious sauce. For a gluten-free option, consider falafel or a fresh fruit side.
- Can I add cheese to Shakshuka?
- Yes, adding crumbled feta or goat cheese can enhance the dish’s flavor, especially if you’re not following a dairy-free diet.
Tips
- Use a Lid for Faster Cooking: To ensure the eggs cook more quickly and thoroughly, cover the pan with a lid. This will help the eggs cook in about half the time, preventing runny whites while maintaining your desired yolk texture.
- Fresh vs. Canned Tomatoes: While canned whole peeled tomatoes are convenient and break down easily, you can also use fresh tomatoes for a more vibrant flavor. If opting for fresh, you’ll need around 10 to 12 tomatoes and should ensure they are well diced.
- Herb Garnish for Flavor: Before serving your shakshuka, don’t forget to garnish with freshly chopped parsley and cilantro. This not only adds a pop of color but also enhances the dish with an additional layer of flavor.
- Avoid Cast Iron Pans: Although cast iron pans are often used for shakshuka, the acidity of the tomatoes can erode the seasoning on your pan and impart a metallic taste. Opt for a stainless steel pan to avoid these issues and maintain the dish’s authentic flavor.
Equipment
- Large Stainless Steel Sauté Pan – Recommended over cast iron for cooking acidic dishes like shakshuka.
- Spatula – Useful for stirring the ingredients and making wells for the eggs.
- Lid for Sauté Pan – Helps in cooking the eggs more quickly by trapping steam.
- Large Spoon – For breaking down tomatoes and making wells for the eggs.
