Shakshuka is one of those comfort dishes that can brighten any breakfast table. It’s a simple yet flavorful meal made with poached eggs in a spicy tomato sauce. I love how this dish brings warmth and color to a chilly morning, making everything feel just a bit cozier.
I remember the first time my Dad, James, made shakshuka for us. He was so proud of flipping those eggs just right, and we all gathered around the table, eager to dig in. It has since become a cherished family recipe I often make for friends.
Your Ingredients List
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (28 ounces) diced tomatoes
- Salt and pepper to taste
- 4 large eggs
- Chopped fresh parsley for garnish
My Go-To Equipment
To make this dish, you will need a large skillet, a wooden spoon for stirring, and a lid to cover. Having a good spatula can help with serving the shakshuka, too. A sharp knife and a cutting board will make chopping your veggies easy and quick.
The Simple Steps to Follow
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and bell pepper; cook for another 5 minutes.
- Stir in cumin and paprika. Cook for 1 minute until fragrant.
- Add the diced tomatoes, salt, and pepper, then simmer for about 10 minutes until sauce thickens.
- Make small wells in the sauce and crack the eggs into the wells.
- Cover and cook until the eggs are set to your liking, about 5-8 minutes.
- Garnish with fresh parsley before serving. Enjoy!
Healthy Twists on a Classic
If you’re looking to make shakshuka a bit healthier, consider using less oil and adding more veggies. Spinach and zucchini can lend extra flavor and nutrition. You might even try replacing the eggs with tofu or chickpeas for a vegan spin.
Serving Suggestions From My Table
I often serve shakshuka with crusty bread for dipping, but it also pairs well with a fresh salad or some avocado slices. You can use any leftover sauce as a base for pasta or grain bowls, which makes for an easy lunch.
Getting It Just Right
The key to perfect shakshuka is in the sauce. You want it to be thick, so let it simmer until it reaches that consistency. Adjust the spices according to your taste preference, especially if you love heat; a pinch of chili flakes can give it that extra kick you might enjoy.
How to Store Leftovers
If you have any leftovers, you can store them in an airtight container in the fridge for up to three days. Just reheat gently on the stove before serving. The eggs may change a bit in texture but will still taste delicious.
Enjoy Every Moment
Cooking doesn’t have to be complex to be enjoyable. I find happiness in simple meals like shakshuka because they bring people together. So, gather your loved ones, enjoy the cooking process, and savor every bite of this flavorful dish.
A Few Common Questions
How can I customize my Shakshuka?
You can customize shakshuka in many ways! Add in your favorite veggies like spinach, mushrooms, or even kale. You can spice it up with different herbs like cilantro or even some feta cheese for a salty kick.
Can I make Shakshuka in advance?
Yes, you can prepare the sauce in advance and store it in the fridge. Just reheat it before adding the eggs. However, it’s best to cook the eggs fresh for the best texture and taste.
What kind of bread goes best with Shakshuka?
Any crusty bread works well with shakshuka. I especially enjoy sourdough or a good, hearty baguette. They are perfect for dipping into the rich, flavorful sauce.
Print
Shakshuka
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and flavorful meal made with poached eggs in a spicy tomato sauce, perfect for brightening up any breakfast table.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (28 ounces) diced tomatoes
- Salt and pepper to taste
- 4 large eggs
- Chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add garlic and bell pepper; cook for another 5 minutes.
- Stir in cumin and paprika. Cook for 1 minute until fragrant.
- Add the diced tomatoes, salt, and pepper, then simmer for about 10 minutes until sauce thickens.
- Make small wells in the sauce and crack the eggs into the wells.
- Cover and cook until the eggs are set to your liking, about 5-8 minutes.
- Garnish with fresh parsley before serving. Enjoy!
Notes
For a healthier twist, use less oil and add more veggies like spinach or zucchini. Leftover sauce can be used as a base for pasta or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 275mg
Keywords: shakshuka, breakfast, easy recipe, vegetarian, comfort food