Best Shakshuka Recipe

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Shakshuka is a tasty dish that’s easy to make at home. You can whip up this yummy meal in just 35 minutes, including prep and cooking time. It’s perfect for breakfast, lunch, or dinner. The dish has eggs cooked in a spicy tomato sauce with peppers and onions.

This recipe serves 6 people and has only 210 calories per serving. You’ll love the mix of flavors from the fresh veggies, spices, and soft eggs. The crusty bread on the side is great for soaking up the sauce. It’s a filling meal that will keep you full and happy.

Exact Ingredients List

Here’s what you’ll need to make this tasty shakshuka:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato or harissa paste
• 2 teaspoons ground paprika (sweet or smoked)
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cayenne pepper (optional)
• 10-12 fresh ripe tomatoes, chopped
• 1 teaspoon granulated sugar
• Salt and pepper to taste
• 6 large eggs
• Chopped parsley or cilantro for garnish
• Crumbled feta cheese for garnish
• Crusty bread for serving

Make sure you have all these items ready before you start cooking. This way, you’ll have a smooth and fun cooking experience!

Remember, you can adjust the spices to your liking. If you love heat, add a bit more cayenne. If you prefer a milder taste, skip it altogether. The choice is yours!

Instructions

Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3-4 minutes until soft. Toss in bell peppers and cook for 5-6 minutes more.

Add minced garlic and cook for 30 seconds. Stir in tomato paste and spices, cooking for 1-2 minutes while stirring.

Mix in chopped tomatoes and sugar. Lower heat and simmer for 10-15 minutes, stirring now and then. The sauce will thicken up. Add salt and pepper to taste.

Make 6 small wells in the sauce with a spoon. Crack an egg into each well. Cover the skillet and cook for 5-7 minutes for soft yolks.

Take the skillet off the heat when eggs are done to your liking. Sprinkle with herbs and feta cheese.

Serve your shakshuka right from the skillet. Don’t forget some crusty bread for dipping! Enjoy your tasty meal.

Possible Substitutes List

Don’t have all the ingredients for shakshuka? No problem! Here are some easy swaps you can try:

Tomatoes: Use 2 cans (14.5 oz each) of diced tomatoes if fresh ones aren’t available.

Bell peppers: Swap for zucchini, eggplant, or carrots for a different twist.

Onion: Try shallots or leeks for a milder flavor.

Eggs: For a vegan version, use firm tofu cut into circles.

Feta cheese: Goat cheese or queso fresco work well too.

Here’s a quick guide for spice substitutes:

Original Spice	Possible Substitute
Paprika	Chili powder
Cumin	Caraway seeds
Coriander	Fennel seeds
Cayenne	Red pepper flakes

For the herbs, you can use dried versions if fresh aren’t on hand. Use about 1/3 the amount called for in the recipe.

Remember, cooking is all about making the recipe work for you. Feel free to play around with these substitutes to create your own unique shakshuka!

How To Make It Diabetes-Friendly

To make this shakshuka recipe diabetes-friendly, you can make a few simple tweaks. Skip the sugar in the tomato sauce. The natural sweetness of the tomatoes and peppers is enough.

Use whole grain bread instead of white bread for dipping. This helps control blood sugar spikes. You can also swap the bread for sliced cucumber or bell peppers.

Watch your portion size. Stick to one or two eggs per serving. Fill the rest of your plate with non-starchy veggies like a side salad.

Try these easy swaps:

• Use less oil (1 tablespoon instead of 2)
• Choose low-fat feta cheese
• Add extra veggies like spinach or zucchini

To lower the carbs even more, use fewer tomatoes. Replace some with low-carb veggies like mushrooms or eggplant. This keeps the dish hearty while cutting back on natural sugars.

Remember to pair this meal with some physical activity. A short walk after eating can help manage blood sugar levels.

Tips, Tricks & Storing

Use ripe tomatoes for the best flavor. If fresh tomatoes aren’t available, canned whole peeled tomatoes work well too. Just crush them by hand before adding to the pan.

You can customize the spice level to your taste. Add more cayenne for extra heat or leave it out for a milder dish.

Crack your eggs into small bowls before adding them to the sauce. This makes it easier to place them without breaking the yolks.

For perfectly cooked eggs, keep a close eye on them. The whites should be set, but the yolks still runny.

Try adding different veggies to the sauce. Zucchini, eggplant, or spinach are tasty options.

Make the sauce ahead of time and store it in the fridge for up to 3 days. When you’re ready to eat, reheat the sauce and add the eggs.

Leftover shakshuka sauce (without eggs) can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.

Serve shakshuka for any meal – it’s great for breakfast, lunch, or dinner. Pair it with crusty bread or pita for dipping.

For a dairy-free version, skip the feta cheese or use a plant-based alternative.