Shakshuka Recipe
Shakshuka is a traditional North African dish that has taken the culinary world by storm. This vibrant, hearty meal features poached eggs nestled in a rich, spiced tomato sauce, making it a delightful choice for breakfast or brunch. With its medley of flavors and colors, shakshuka not only satisfies your hunger but also pleases the eye. Perfect for sharing or enjoying solo, this recipe is easy to make and sure to impress!
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 1 bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1 can (14 oz) diced tomatoes
– 4 large eggs
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish
Servings and Cooking Time
This recipe serves 2. Preparation time is approximately 10 minutes, and cooking time is around 20 minutes.
Nutritional Value
Each serving of shakshuka contains approximately 250 calories, 15g protein, 15g fat, 20g carbohydrates, and 4g fiber. This nutritional information is based on one serving.
Step-by-Step Cooking Process
1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and bell pepper; sauté until soft.
3. Stir in the minced garlic and cook for an additional minute.
4. Sprinkle in cumin and paprika, stirring to combine.
5. Pour in the diced tomatoes, including their juices.
6. Season with salt and pepper; simmer for about 10 minutes.
7. Create small wells in the sauce and crack an egg into each well.
8. Cover the skillet and cook until the eggs are set to your liking.
9. Remove from heat and garnish with fresh cilantro or parsley.
10. Serve hot with crusty bread or pita.
Alternative Ingredients
You can easily substitute diced tomatoes with fresh tomatoes or use roasted red peppers for a smoky flavor. Additionally, feel free to add other vegetables like spinach or zucchini for extra nutrition.
Serving and Pairings
Shakshuka is often served with crusty bread, pita, or even over rice. It pairs well with a side salad or yogurt for a refreshing contrast.
Storage and Reheating
Store leftover shakshuka in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it seems dry. It’s best enjoyed fresh, but it can be frozen for up to a month.
Cooking Mistakes
- Not using enough oil, which can cause sticking.
- Overcooking the eggs; aim for a runny yolk for the best flavor.
- Skipping the seasoning; spices are crucial for depth.
- Using canned tomatoes without draining can make the sauce too watery.
- Not letting the sauce simmer long enough to develop flavor.
Helpful Tips
- Use fresh herbs for garnish to enhance flavor.
- Adjust the spice level by adding chili peppers.
- Try different types of cheese for a creamy addition.
- Serve with a side of avocado for added creaminess.
FAQs
What is shakshuka?
Shakshuka is a dish of poached eggs in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. It’s popular in North African and Middle Eastern cuisines.
Can I make shakshuka ahead of time?
While the sauce can be prepared in advance, it’s best to cook the eggs fresh just before serving to maintain their texture.
What can I serve with shakshuka?
Shakshuka is traditionally served with bread for dipping, but it also pairs well with rice, salads, or even avocado for a heartier meal.
Is shakshuka healthy?
Yes! Shakshuka is packed with nutrients from the vegetables and eggs, making it a balanced meal option that’s high in protein and fiber.
Can I add meat to shakshuka?
Absolutely! You can add ground lamb, sausage, or even chicken to the sauce for a more filling dish.
Conclusion
Shakshuka is not just a meal; it’s a celebration of flavors and a great way to start your day. With its ease of preparation and satisfying taste, this dish is sure to become a favorite in your kitchen. Enjoy it with friends or family for a delightful brunch experience!
Shakshuka Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can 14 oz diced tomatoes
- 4 large eggs
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper; sauté until soft.
- Stir in the minced garlic and cook for an additional minute.
- Sprinkle in cumin and paprika, stirring to combine.
- Pour in the diced tomatoes, including their juices.
- Season with salt and pepper; simmer for about 10 minutes.
- Create small wells in the sauce and crack an egg into each well.
- Cover the skillet and cook until the eggs are set to your liking.
- Remove from heat and garnish with fresh cilantro or parsley.
- Serve hot with crusty bread or pita.
