Shakshuka Recipe
Description
Welcome to our comprehensive guide to the ultimate Shakshuka Recipe! Shakshuka is a traditional North African and Middle Eastern dish featuring poached eggs in a rich and spicy tomato sauce. This delightful and nutritious meal is perfect for breakfast, brunch, or even dinner. Our detailed Shakshuka Recipe ensures you achieve the perfect balance of flavors and textures every time. Whether you’re a seasoned cook or new to making shakshuka, this Shakshuka Recipe will become a cherished addition to your culinary repertoire.
Ingredients for Shakshuka Recipe
For the Shakshuka:
Instructions for Shakshuka Recipe
Prepare the Base:
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Heat olive oil in a large skillet over medium heat.
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Add diced onion and red bell pepper, sauté until softened, about 5-7 minutes.
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Add minced garlic, ground cumin, ground paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until fragrant.
Make the Sauce:
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Stir in the crushed tomatoes and sugar. Season with salt and pepper to taste.
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Reduce heat to medium-low and let the sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the Eggs:
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Make small wells in the sauce and crack an egg into each well.
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Cover the skillet and cook until the eggs are set to your liking, about 5-8 minutes for runny yolks or longer for firmer yolks.
Finish and Serve:
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Sprinkle the chopped fresh parsley and cilantro over the top.
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Serve hot, directly from the skillet, with crusty bread or pita on the side for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 3g15%
- Cholesterol 185mg62%
- Sodium 450mg19%
- Potassium 800mg23%
- Total Carbohydrate 20g7%
- Dietary Fiber 5g20%
- Sugars 12g
- Protein 12g24%
- Vitamin A 500 IU
- Vitamin C 45 mg
- Calcium 100 mg
- Iron 3 mg
- Vitamin D 40 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Shakshuka Recipe Variation Options
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Green Shakshuka:
- Use a mix of green vegetables like spinach, kale, and green bell peppers instead of tomatoes.
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Cheesy Shakshuka:
- Add crumbled feta cheese or shredded mozzarella over the top before baking the eggs.
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Meaty Shakshuka:
- Add cooked ground lamb or beef to the tomato sauce for a heartier meal.
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Spicy Shakshuka:
- Increase the amount of cayenne pepper or add chopped jalapeños for extra heat.
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Mushroom Shakshuka:
- Add sautéed mushrooms to the tomato sauce for an earthy flavor.
Shakshuka Recipe Cooking Tips
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Use Fresh Ingredients:
- Fresh vegetables and herbs enhance the flavor of the shakshuka.
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Simmer the Sauce:
- Allow the tomato sauce to simmer and thicken for a richer taste.
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Cover While Cooking Eggs:
- Cover the skillet to help cook the eggs evenly.
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Control the Heat:
- Adjust the heat to prevent the bottom from burning while the eggs cook.
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Serve Immediately:
- Shakshuka is best enjoyed hot, right after cooking.
Shakshuka Recipe Serving Suggestions
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With Crusty Bread:
- Serve shakshuka with crusty bread or pita to soak up the flavorful sauce.
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With a Side Salad:
- Pair shakshuka with a simple side salad of cucumber, tomato, and feta.
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With Labneh:
- Serve shakshuka with a dollop of labneh or Greek yogurt for added creaminess.
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With Olives:
- Add a side of mixed olives for a savory contrast.
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With Fresh Fruit:
- Serve shakshuka alongside fresh fruit for a balanced breakfast.
Reader Engagement
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Frequently Asked Questions
Yes, you can prepare the tomato sauce ahead of time and store it in the refrigerator. When ready to serve, reheat the sauce and add the eggs.
You can use canned crushed tomatoes if fresh tomatoes are not available.
Yes, shakshuka is naturally gluten-free. Just be sure to serve it with gluten-free bread if needed.
Substitute the eggs with tofu or chickpeas for a vegan version.
Serve shakshuka over polenta, rice, or quinoa for a hearty meal.
The tomato sauce can be frozen, but it’s best to add the eggs fresh when serving.
The sauce can be stored in the refrigerator for up to 5 days.
A large, heavy-bottomed skillet or cast-iron pan works best for even cooking.
Yes, you can experiment with different herbs like basil, mint, or oregano.
Add a pinch of saffron, a splash of balsamic vinegar, or a sprinkle of za’atar for extra flavor.
