Shakshuka recipe is a traditional North African and Middle Eastern dish that has gained global popularity for its bold flavors and simplicity. Made with a spiced tomato and bell pepper sauce, this dish is perfect for breakfast, brunch, or even dinner. The crowning glory? Perfectly poached eggs nestled into the sauce. Let’s dive into this comforting, one-pan meal that’s as delicious as it is easy to prepare.

Recipe Overview

Table of Contents

1. Why You’ll Love Shakshuka
2. Ingredients for Shakshuka
3. Step-by-Step Preparation Method
   • Preparing the Sauce
   • Poaching the Eggs
4. Tips for Perfect Shakshuka
5. How to Serve Shakshuka
6. Key Takeaways and Variations

Why You’ll Love Shakshuka

Shakshuka recipe is a one-pan wonder that combines warm, comforting spices with the richness of eggs poached in a hearty tomato-based sauce. It’s easy to make, healthy, and highly versatile. Whether you’re looking for a meatless main or a delicious start to your day, Shakshuka recipe fits the bill.

Ingredients for Shakshuka recipe

For the Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon chili flakes (optional, for heat)
• 1 can (14 ounces) diced tomatoes
• 1 cup tomato puree
• ½ teaspoon sugar (optional, to balance acidity)
• Salt and black pepper to taste

For the Eggs:

• 4-6 large eggs
• 2 tablespoons fresh parsley, chopped (for garnish)
• 2 tablespoons fresh cilantro, chopped (optional, for garnish)

Optional Garnish:

• Crumbled feta cheese
• Sliced avocado
• Warm bread for serving

Step-by-Step Preparation Method

Step 1: Preparing the Sauce

1. Heat the olive oil: In a large skillet or sauté pan, heat the olive oil over medium heat.
2. Sauté the vegetables: Add the chopped onion and red bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened.
3. Add the garlic and spices: Stir in the minced garlic, ground cumin, smoked paprika, coriander, and chili flakes. Cook for 1 minute until fragrant.
4. Add the tomatoes: Pour in the diced tomatoes and tomato puree. Stir well to combine. Add a pinch of sugar if needed to balance the flavors.
5. Simmer the sauce: Reduce the heat to low and let the sauce simmer for 10-12 minutes, stirring occasionally. Season with salt and black pepper to taste.

Step 2: Poaching the Eggs

1. Make wells in the sauce: Using a spoon, create small wells in the simmering sauce for the eggs.
2. Add the eggs: Crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the egg whites are set but the yolks remain slightly runny.
3. Garnish: Remove from heat and sprinkle the Shakshuka with fresh parsley, cilantro, or crumbled feta cheese, if desired.

Tips for Perfect Shakshuka

• Use Fresh Eggs: Fresh eggs hold their shape better when poached in the sauce.
• Customize the Spice Level: Adjust the chili flakes to make it as mild or spicy as you prefer.
• Simmer the Sauce First: Ensure the sauce is fully cooked and flavorful before adding the eggs to avoid overcooking.
• Don’t Overcook the Eggs: Watch the eggs closely to keep the yolks soft and creamy.

How to Serve Shakshuka

Shakshuka is best served warm, straight from the skillet. Pair it with:

• Bread: Warm pita, crusty sourdough, or flatbread for dipping into the sauce.
• Side Salad: A simple cucumber and tomato salad complements the dish beautifully.
• Extras: Serve with tahini sauce or a dollop of plain yogurt for added richness.

Key Takeaways and Variations

1. Why This Recipe Shines: It’s quick, healthy, and adaptable to your taste preferences.
2. Flavor Variations:
   • Add Protein: Include crumbled sausage, ground turkey, or chickpeas in the sauce for extra heartiness.
   • Cheesy Upgrade: Top with mozzarella, cheddar, or goat cheese for a creamy touch.
   • Green Shakshuka: Swap tomatoes for spinach, kale, and cream for a green version.
3. Storage Tips: Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop.

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