Description
Shakshuka: A Burst of Flavorful Tradition!
Shakshuka, meaning “all mixed up” in Tunisian Arabic, is a quintessential North African dish that has made its way to tables around the world. It’s a comforting blend of poached eggs nestled in a spiced tomato, pepper, and onion sauce. Traditionally served in a cast iron skillet, this hearty meal is perfect for breakfast, lunch, or dinner and is best enjoyed with crusty bread for dipping. Bright and savory, Shakshuka is a celebration of rich, spicy flavors in every bite!
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
2 small red bell peppers, diced
1 tsp paprika
1 tsp cumin
½ tsp ground coriander
⅛ tsp cayenne pepper
Salt & black pepper to taste
1 can (28 oz) whole tomatoes with juices
6 eggs
1 tbsp fresh cilantro, chopped
Directions:
1. Crush tomatoes and set aside.
2. Cook onion & garlic in oil until tender. Add bell pepper; cook 6-7 mins.
3. Add spices; cook 1 min. Add tomatoes; simmer 10 mins.
4. Make wells for eggs; add eggs. Cover & simmer until set.
5. Garnish with cilantro, serve with toast.
Prep Time: 15 mins
Kcal: 187
Step-by-Step Guide
Follow these detailed instructions for perfect Shakshuka. First, prepare your ingredients: crush the canned tomatoes by hand in a bowl and chop all vegetables. Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the diced onion and cook for 4-5 minutes until translucent, then add the minced garlic and cook for another minute until fragrant. Stir in the diced bell peppers and cook for 6-7 minutes until they soften.
Next, add the paprika, cumin, coriander, cayenne, salt, and black pepper to the vegetable mixture. Stir constantly for about 1 minute to toast the spices and unlock their full flavor. Pour in the crushed tomatoes with their juices. Bring the sauce to a simmer, then reduce the heat to medium-low. Let it simmer uncovered for 10-15 minutes until the sauce thickens slightly.
Using the back of a spoon, create 6 small wells or indentations in the sauce. Carefully crack an egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are fully set but the yolks are still runny. Remove from heat immediately to prevent overcooking.
Serving Suggestions
Shakshuka is best served directly from the skillet. Garnish generously with fresh chopped cilantro or parsley. For the complete experience, serve with warm, crusty bread, pita, or challah for dipping into the rich sauce and runny yolks. For a heartier meal, pair it with a simple side salad of cucumber and mint or a dollop of creamy labneh or feta cheese crumbled on top.
How-to Summary
In summary: Sauté onions, garlic, and peppers. Toast spices briefly. Add crushed tomatoes and simmer to thicken. Create wells, add eggs, cover, and poach until whites are set. Garnish and serve with bread for dipping.
Frequently Asked Questions
Can I make Shakshuka ahead of time? You can prepare the tomato sauce base up to 2 days in advance. Store it in the refrigerator and reheat it in the skillet before adding and poaching the eggs fresh.
How can I adjust the spice level? Control the heat by modifying the cayenne pepper. For a milder dish, omit it entirely. For more heat, add a pinch of red pepper flakes or a diced fresh chili with the bell peppers.
What if I don’t have a cast-iron skillet? Any large, oven-safe skillet or sauté pan with a lid will work. If your pan isn’t oven-safe, simply keep it covered on the stovetop to poach the eggs.
Can I add other ingredients? Absolutely! Common additions include crumbled feta cheese, spinach, kale, or sliced merguez sausage added with the peppers.
How do I store and reheat leftovers? Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a covered skillet over low heat, adding a splash of water if needed, but note that reheated eggs will become fully cooked.
Common Mistakes to Avoid
- Overcooking the eggs: The yolks should be runny. Remove the pan from heat as soon as the whites are set.
- Not toasting the spices: Skipping the quick cook of the spices in the oil results in a raw, bland flavor.
- Using a sauce that’s too thin: Ensure you simmer the tomato base long enough for it to reduce and thicken, so it can properly cradle the eggs.
- Crowding the pan: Use a large enough skillet so the eggs have space and cook evenly.
Conclusion
Shakshuka is more than just a meal; it’s a vibrant, communal dish that brings warmth and flavor to any table. Its simple ingredients transform into a deeply satisfying and versatile feast. By following this guide and avoiding common pitfalls, you can master this beloved tradition and enjoy a taste of North African cuisine right at home. Gather your bread, dig in, and enjoy the delicious mix-up!