Shakshuka Recipe

 

Prep: 10 mins

Cook: 30 mins

Total: 40 mins

Servings: 4 to 6 servings

Shakshuka is a flavorful dish of poached eggs in a spiced tomato and pepper sauce, originating from North Africa. It's quick, easy, and perfect for any meal of the day.

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 1 medium red bell pepper, diced
• 3 cloves garlic, minced
• 1 to 2 tablespoons harissa paste (optional)
• 2 teaspoons smoked or sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 (28-ounce) can whole peeled tomatoes
• Salt, to taste
• Freshly ground black pepper, to taste
• 6 large eggs
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley or cilantro leaves, or a combination of both

Steps to Make It

1. Gather the Ingredients:

   • Ensure all ingredients are prepared and ready.

2. Sauté the Vegetables:

   • Heat a medium Dutch oven or heavy-duty pot over medium heat. Add the olive oil.
   • Once hot, add the diced onion and sauté until translucent, about 2 to 3 minutes.
   • Add the diced bell pepper and sauté until it begins to soften, about 2 minutes.
   • Stir in the minced garlic, harissa (if using), paprika, cumin, and coriander. Cook until fragrant, about 30 seconds.

3. Prepare the Tomato Sauce:

   • Add the whole peeled tomatoes and their juices to the pot, crushing them with your hands as you add them.
   • Stir well and season with salt and pepper to taste.
   • Bring to a lively simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened and the tomatoes have broken down, about 15 minutes.

4. Add the Eggs:

   • Make 6 evenly spaced indentations in the tomato mixture, just big enough to nestle the eggs.
   • Crack an egg into each indentation.
   • Cover the pot and cook until the egg whites are set and the yolks are cooked to your liking, about 5 to 15 minutes.

5. Garnish and Serve:

   • Remove from heat and sprinkle with feta cheese, if using.
   • Top with fresh parsley and/or cilantro.
   • Serve immediately with fresh bread or pita for scooping up the sauce.

Tips

• Egg Cracking:

  • If you’re not confident in cracking eggs directly into the pan, crack each egg into a small bowl before adding it to the tomato sauce. This way, you can remove any shell pieces easily.

• Watch the Eggs:

  • Keep a close eye on the eggs to avoid overcooking them. Cooking time can vary widely depending on pan size, stove heat, and your preference for egg doneness.

• Pan Choice:

  • Avoid using a cast-iron pan unless it’s extremely well seasoned, as the acidic tomato sauce can strip the seasoning and give a metallic taste. Enameled cast-iron, stainless steel, non-stick, and other pans work well.

Make Ahead

• The tomato sauce can be prepared ahead of time and stored in the fridge for up to three days. Reheat the sauce on the stove before adding the eggs.

Nutrition Facts (per serving)

• Calories: 155
• Fat: 10g
• Carbs: 10g
• Protein: 8g

Enjoy this delicious, healthy, and versatile shakshuka at any time of the day!