What is Shakshuka?
Shakshuka is a popular Middle Eastern and North African dish that consists of poached eggs in a rich, spiced tomato sauce. The base is typically made from tomatoes, onions, peppers, garlic, and a blend of aromatic spices, including cumin, paprika, and sometimes chili flakes. It’s often served for breakfast or brunch, but can also be enjoyed at any meal of the day.
Ingredients:
Warm bread (pita, challah, or crusty baguette, for serving)
2 tbsp olive oil
1 medium onion, thinly sliced
1 red bell pepper, sliced
3-4 garlic cloves, minced
1 can (400g) diced tomatoes (or fresh tomatoes, chopped)
1 tsp ground cumin
1 tsp ground paprika (smoked paprika for extra depth)
½ tsp ground turmeric (optional, for color and warmth)
1-2 tsp chili flakes or a fresh chili (optional for heat)
Salt and black pepper, to taste
4-6 eggs (depending on servings)
Fresh cilantro or parsley, for garnish
Crumbled feta (optional, for topping)
Equipment:
- Large skillet or frying pan with a lid
- Wooden spoon or spatula
Instructions:
1. Prepare the Base
- Heat olive oil over medium heat in a large skillet. Add the sliced onion and bell pepper. Sauté for 5-7 minutes, or until they soften and become slightly caramelized.
2. Add Garlic and Spices
- Add the minced garlic and cook for another 1-2 minutes, stirring to prevent burning.
- Sprinkle in the cumin, paprika, turmeric, and chili flakes (if using). Stir well to coat the vegetables in the spices and let them cook for another 1-2 minutes to release their flavors.
3. Add the Tomatoes
Pour in the diced tomatoes (with their juice). Stir and simmer for 10-15 minutes, allowing the sauce to reduce and thicken slightly. Season with salt and pepper to taste. If you prefer a smoother sauce, you can mash the tomatoes lightly with a spoon.
4. Make Wells for the Eggs
- Once the sauce has thickened and become flavorful, use the back of a spoon to make small wells in the sauce. Gently crack one egg into each well. You can use a lid or cover the skillet with foil to help the eggs cook evenly.
5. Cook the Eggs
- Cover the pan and let the eggs poach in the sauce for 5-7 minutes, or until the whites are set but the yolks are still runny (you can cook them longer if you prefer firmer yolks).
6. Garnish and Serve
- Once the eggs are cooked, remove from heat and garnish with fresh cilantro or parsley. If you like, sprinkle crumbled feta over the top for added flavor.
- Serve the shakshuka immediately with warm, crusty bread to scoop up the sauce and eggs.
Tips:
- Spice Level: Adjust the amount of chili flakes or fresh chili depending on how spicy you like it.
- Tomato Consistency: If the sauce is too thin, let it simmer longer to thicken. If too thick, add a little water to reach your desired consistency.
- Eggs: You can use as many eggs as you want based on how many servings you need. Just be sure to create enough wells in the sauce.
- Serving Variation: Some people like to serve shakshuka with a side of yogurt or a dollop of tahini for a creamy contrast.
Final Thoughts:
Shakshuka is a versatile and comforting dish that’s not only easy to make but also highly customizable. The combination of aromatic spices and fresh eggs cooked in a savory tomato sauce makes for a delicious meal that’s perfect for any occasion. Whether you’re enjoying it for breakfast, lunch, or dinner, it’s sure to be a hit!
