Authentic Shakshuka
Shakshuka is a beloved Middle Eastern dish featuring poached eggs simmered in a spiced tomato, bell pepper, and onion sauce. It's a versatile breakfast or brunch option that brings the vibrant flavors of North African and Middle Eastern cuisine to your table.
Equipment
- Heavy-duty, oven-safe skillet or cast-iron pan (10-12 inches)
- Chef’s knife
- Wooden spoon or spatula
- Ladle
- Whisk optional
- Small bowl for cracking eggs
Ingredients
- 1 tbsp Olive oil
- 1 Medium onion chopped
- 3 Garlic cloves minced
- 4 large tomatoes chopped
- 1 tbsp tomato paste
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1/2 tsp Chili powder
- Salt & black pepper to taste
- 4 Eggs
- Fresh parsley or cilantro chopped for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onions and cook until soft, about 5 minutes.
- Stir in the minced garlic and chopped bell peppers. Cook for another 2-3 minutes until fragrant and slightly softened.
- Add chopped tomatoes, tomato paste, cumin, paprika, chili powder, and caraway seeds (if using). Season with salt and pepper. Let the mixture simmer for 10-15 minutes, allowing the sauce to thicken.
- Make small wells in the tomato sauce using a spoon. Gently crack an egg into each well. Cover the skillet and cook for 5-7 minutes until egg whites are set but yolks remain runny.
- Remove from heat, sprinkle with chopped parsley or cilantro, and serve hot with crusty bread or warm pita.
Notes
Tips & Variations
- Customize Your Heat: Adjust the spiciness by adding more chili powder or a touch of harissa for a fiery kick.
- Cheesy Addition: Sprinkle crumbled feta cheese on top before serving for a creamy, tangy twist.
- Green Shakshuka: Swap tomatoes for leafy greens like spinach or kale for a lighter, nutritious version.
- Add Protein: Include spiced ground beef or lamb to make it heartier.
- Sweetness Boost: Add a pinch of sugar if your tomatoes are too acidic for a balanced flavor.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. Allow it to thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or in the microwave until heated through.