why make this recipe
Shakshuka is warm, simple, and full of flavor. It cooks in one pan and uses common ingredients. You can make it for breakfast, lunch, or a quick dinner. It is healthy and feels homemade.
introduction
Shakshuka is a dish of eggs poached in a spiced tomato sauce. It comes from North Africa and the Middle East. The sauce is soft and tangy. The eggs add a rich, creamy touch. The dish is easy and quick to cook.
how to make Shakshuka
Make a thick tomato sauce with onion, pepper, garlic, and spices. Then make small wells and crack eggs into the sauce. Cover and cook until the eggs set. Garnish with parsley and serve hot.
Ingredients :
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 4 medium tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 eggs
- Fresh parsley for garnish
Directions :
- Heat olive oil in a skillet over medium heat.
- Add the diced onion and bell pepper, sauté until softened (about 5 minutes).
- Add minced garlic, chopped tomatoes, cumin, paprika, salt, and pepper. Cook for about 10 minutes until the tomatoes are saucy.
- Make small wells in the sauce and crack the eggs into the wells. Cover the skillet and cook until the eggs are just set (about 5 minutes).
- Garnish with fresh parsley and serve hot.
how to serve Shakshuka
Serve hot from the pan. Use crusty bread or pita to scoop the sauce and eggs. You can also serve with plain rice or a green salad. Eat right away so the eggs stay soft.
how to store Shakshuka
Cool the shakshuka to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the oven until warm. Eggs may firm up when reheated.
tips to make Shakshuka
- Use ripe tomatoes for best flavor, or canned tomatoes in winter.
- Cook the sauce until it is thick so the eggs do not spread.
- Make small wells for the eggs so they stay together.
- Cover the skillet to cook eggs evenly.
- Taste and adjust salt and pepper before adding eggs.
variation (if any)
- Add chili flakes or harissa for heat.
- Stir in feta or goat cheese before serving.
- Add spinach or kale for extra greens.
- Use smoked paprika for a deeper flavor.
FAQs
Q: Can I make shakshuka without fresh tomatoes?
A: Yes. Use a 14 oz can of chopped tomatoes. Cook a bit longer to thicken.
Q: How do I know when the eggs are done?
A: The whites should be set and the yolks slightly runny. Cook longer if you want firm yolks.
Q: Can I make shakshuka for more people?
A: Yes. Use a larger pan and add more eggs and sauce. Keep the sauce thick so the eggs hold.
Q: Can I add meat to shakshuka?
A: Yes. Brown ground lamb, beef, or sausage first, then add the vegetables and tomatoes.
Conclusion
If you want another clear, reliable guide to shakshuka, see this Best Shakshuka Recipe (Easy & Traditional) | Downshiftology.
Print
Shakshuka
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and flavorful dish of eggs poached in a spiced tomato sauce, perfect for any meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 4 medium tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 eggs
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the diced onion and bell pepper, sauté until softened (about 5 minutes).
- Add minced garlic, chopped tomatoes, cumin, paprika, salt, and pepper. Cook for about 10 minutes until the tomatoes are saucy.
- Make small wells in the sauce and crack the eggs into the wells. Cover the skillet and cook until the eggs are just set (about 5 minutes).
- Garnish with fresh parsley and serve hot.
Notes
Serve hot with crusty bread or pita. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: North African
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 240mg
