By If you are looking for a delicious, cozy dish that works perfectly for breakfast, lunch, or dinner, look no further than Shakshuka. Originating from North Africa and popular throughout the Middle East, the name roughly translates to “mixed it up” or “shaken”. This vibrant, one-pan meal features gently poached eggs nestled in a rich, spiced tomato and pepper sauce that will have your family reaching for seconds.
What Makes This Recipe Great
• One-Pan Simplicity: This is a hearty and nourishing meal that comes together effortlessly using kitchen staples.
• Versatile: While it’s a brunch classic, its protein-packed nature makes it a satisfying dinner option.
• Restaurant Quality at Home: Despite looking sophisticated, it is incredibly easy to make and yields professional results.
• Customizable: Shakshuka serves as a “template,” allowing you to raid your fridge and add your favorite vegetables or spices.
Ingredients List
• 3 tablespoons olive oil
• 1 large onion, diced
• 1 large red bell pepper, diced (red is the sweetest, but any color works)
• 4 garlic cloves, grated or minced
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon chili powder (for warmth, not intense heat)
• ½ teaspoon kosher salt (adjust to taste if using table salt)
• ½ teaspoon ground black pepper
• 1 can (28-ounce) whole peeled tomatoes
• ¼ cup cilantro or parsley, chopped (plus more for garnish)
• 6 large eggs
• Optional: Feta cheese for crumbling on top
• For serving: Crusty bread or pita to soak up the sauce
Step-by-Step Instructions
1. Sauté the Aromatics: Heat the olive oil in a 10-inch cast-iron skillet or large sauté pan over medium heat. Add the diced onion and bell pepper. Cook, stirring occasionally, for 12 to 15 minutes until the vegetables are very tender and translucent.
2. Bloom the Spices: Add the garlic, paprika, cumin, chili powder, salt, and pepper. Stir constantly for 2 minutes to release the oils and extra flavor without burning the garlic.
3. Simmer the Sauce: Stir in the canned tomatoes, using a wooden spoon to break them into small chunks. Bring the mixture to a boil, then reduce heat to low and simmer for about 20 minutes until the sauce has thickened and reduced. Stir in the fresh parsley or cilantro.
4. Poach the Eggs: Use the back of a large spoon to create six wells in the sauce. Crack one egg into each well.
5. Cover and Cook: Cover the pan and cook until the egg whites are set but the yolks remain runny. This can take anywhere from 4 to 12 minutes depending on your stove type (gas, propane, or electric).
6. Garnish and Serve: Top with a sprinkle of fresh herbs and crumbled feta if desired. Serve immediately with warm, crusty bread.
Expert Tips
• Pan Choice: A well-seasoned cast iron skillet is excellent, but don’t let acidic tomatoes sit in it too long after cooking, as it can affect the seasoning. A stainless steel sauté pan is a great alternative.
• Egg Safety: Crack each egg into a small bowl first before sliding it into the sauce to avoid getting shells in the pan.
• Consistency is Key: If your canned tomatoes have a lot of liquid, pour some off before adding them to ensure the sauce becomes thick and flavorful rather than watery.
• Perfect Whites: For a “prettier” dish, you can strain your eggs through a fine-mesh sieve to remove the runniest part of the whites before adding them to the pan.
Variations
• Spice it Up: If you prefer heat, add a diced jalapeño, cayenne powder, or crushed red chili flakes.
• Veggie Boost: Add mushrooms, spinach, kale, or brussels sprouts. Just be sure to cook them with the onions and peppers to remove excess moisture.
• Cheese Options: Beyond feta, mozzarella or goat cheese are delicious additions.
• Tame the Acidity: If the tomatoes feel too acidic, stir in a little honey while the sauce simmers.
Storage + Reheating Instructions
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Be careful not to break the yolks when transferring them.
• Reheating: While best enjoyed fresh, you can reheat leftovers on the stove or in the microwave. Note that the yolks will likely firm up during reheating and will no longer be runny.
Nutrition Information
(Per serving based on 4 servings)
• Calories: 262 kcal
• Total Fat: 18 g
• Cholesterol: 279 mg
• Sodium: 561 mg
• Carbohydrates: 14 g (Fiber: 4 g, Sugar: 6 g)
• Protein: 12 g
• Vitamin C: 71 mg
• Iron: 4 mg