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Shakshuka Recipe: Simple and Delicious One-Pan Breakfast

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Shakshuka

Shakshuka is a delicious and simple dish made with poached eggs in a spicy tomato sauce. You can enjoy this flavorful meal for breakfast, lunch, or dinner, and it only takes 30 minutes to prepare.

In this recipe, you’ll use ingredients like tomatoes, onions, garlic, and a mix of spices to create a rich, fragrant sauce. The best part is that you only need one skillet to make it. This dish is perfect for anyone looking to try a traditional Middle Eastern and North African meal at home.

You can also add your own twists, such as crumbled feta or green peppers, to make it unique. Cook up some warm, crusty bread to soak up the sauce, and you’ve got a satisfying and comforting meal ready to go.

Exact Ingredients (+ Possible Substitutes)

Shakshuka is a simple and flavorful dish. Here’s what you need to make it, plus some potential substitutes.

Ingredients:

  • Olive Oil: 3 tablespoons. Substitute: Any vegetable oil.
  • Onion: 1 medium, chopped. Substitute: Shallots or leeks.
  • Bell Pepper: 1 red, chopped. Substitute: Green or yellow bell peppers.

Spices:

  • Garlic: 3 cloves, minced. Substitute: Garlic powder.
  • Cumin: 1 teaspoon.
  • Paprika: 1 teaspoon. Substitute: Smoked paprika for a richer flavor.
  • Red Pepper Flakes: 1/4 teaspoon. Optional: For heat.

Tomatoes:

  • Canned Tomatoes: 1 can (14 oz), or 4 ripe vine tomatoes, chopped. Substitute: Crushed tomatoes.
  • Tomato Paste: 2 tablespoons. Substitute: Tomato sauce.

Eggs:

  • Eggs: 4 large, cracked into individual bowls.

Optional Add-Ons:

  • Feta Cheese: Crumbled on top.
  • Parsley or Cilantro: Chopped, for garnish.

Serving Suggestions:

  • Bread: Crusty bread or pita to scoop up the dish.

Feel free to experiment and make this dish your own!

Instructions

1. Heat Olive Oil:
Pour 3 tablespoons of olive oil into a large cast iron skillet. Warm it over medium heat.

2. Sauté Vegetables:
Add the chopped onion and green bell pepper. Cook and stir for about 5 minutes until they soften.

3. Add Garlic and Spices:
Add minced garlic, cumin, paprika, and a pinch of salt and pepper. Stir well and cook for 1 minute.

4. Add Tomatoes:
Pour in a can of crushed tomatoes with their juice. Stir to combine.

5. Simmer:
Reduce the heat to low. Cover the skillet and let it simmer for about 15 minutes to thicken the sauce.

6. Make Wells:
Using a spoon, make small wells in the sauce. Crack eggs into each well, being careful not to break the yolks.

7. Cook Eggs:
Cover the skillet again. Cook for about 5-8 minutes, or until the eggs are done to your liking.

8. Garnish and Serve:
Sprinkle chopped fresh parsley or cilantro on top. Serve with crusty bread or pita for dipping. Enjoy your delicious shakshuka!

Tips:

  • You can add a pinch of red pepper flakes for extra heat.
  • If using fresh tomatoes, you may need to cook them longer until they break down.

Enjoy cooking!

Tips, Tricks & Storing

Use Fresh Ingredients: Fresh tomatoes, onions, and peppers make a big difference in flavor. Fresh ingredients give your shakshuka a vibrant taste.

Spice It Up: Adjust spices to your liking. Add a pinch of cayenne or chili powder for extra heat.

Perfect Eggs: Make small wells in the sauce and crack your eggs into them. This helps the eggs cook evenly.

Cheese Options: Top your shakshuka with feta, mozzarella, or cream cheese for added richness.

Cooking Time: If you like your eggs runny, cook them for just 5 minutes. For firmer eggs, let them simmer for 8-10 minutes.

Stovetop Control: Keep the heat medium to low to prevent burning the sauce.

Serving Suggestions: Serve with crusty bread or pita to soak up the delicious sauce.

Make It Ahead: You can prepare the sauce a day in advance and store it in the fridge. When ready to serve, reheat the sauce and add fresh eggs.

Storing Leftovers: Store leftover shakshuka in an airtight container in the fridge. It keeps well for up to 3 days.

Reheating: Reheat in a skillet over low heat until warmed through. If needed, add a splash of water to loosen the sauce.

Freezing Tip: You can freeze the sauce (without eggs) for up to 2 months. Thaw it in the fridge overnight before reheating.

Using these tips and tricks will help you make the best shakshuka every time. Enjoy experimenting with different variations!

Recipe Variations & Serving Suggestions

Shakshuka is a versatile dish, and you can easily tweak it to match your taste.

Variations:

  1. Spicy Harissa Shakshuka: Add 2 tablespoons of harissa for a spicy kick.
  2. Green Shakshuka: Use spinach, kale, and green peppers instead of tomatoes and red peppers.
  3. Cheesy Shakshuka: Top with feta or goat cheese before serving.
  4. Meaty Shakshuka: Add cooked sausage or ground beef for extra protein.

Serving Suggestions:

  • Serve shakshuka with crusty bread or pita to scoop up the delicious sauce and eggs.
  • For a heartier meal, pair it with a mixed green salad.
  • Enjoy it as a brunch item with a side of fresh fruit or yogurt.

Shakshuka is perfect for breakfast, brunch, or a light lunch. Adjust the spices and ingredients to suit your preferences.

Benjamin Happy Muncher

Hi, I'm Benjamin. I love cooking, long walks, and my girlfriend! Here you’ll find simple and delicious recipes that you can make in 30 minutes or less.