Shakshuka! Have you ever had it? Shakshuka has more than a few things to offer. It's fun to say, fun and fun eat, The word Shakshuka comes from Arabic and means "a random mixture" or "all mixed up".
The shakshuka offers poached eggs in a savory, spicy tomato-paprika sauce. I bake mine with spicy feta cheese and fresh coriander or parsley.
Sometimes you can find artichokes or olives in Shakshuka, but I have omitted them in this version. The spices vary slightly. I chose a combination of garlic, cumin and smoked paprika.
Shakshuka is a popular dish from the Middle East and North Africa that dates back to the Ottoman Empire. They find it in Libya and Tunisia and it has become a staple food in Israel. If you have ever eaten Italian "eggs in purgatory" or Turkish menemen, the dishes are all very similar.
You can not go wrong with serving Shakshuka for breakfast or brunch. It's also great for lunch and dinner. Shakshuka is a simple meal in a pan that makes a statement, and it's a great recipe you can store in your pocket. Do you want to learn how to do it?
How to make the best shakshuka
Maybe you do not use your cast-iron pan.
Shakshuka is often cooked in cast-iron pans. If not your pan very Well seasoned, I do not recommend it. The sour tomato mixture can consume while seasoning, and then the iron pan can add a touch of sharpness. (I'm speaking here from experience.) I used my stainless steel frying pan instead.
Choose your canned tomatoes carefully.
I love this shakshuka made from crushed, roasted tomatoes. They are perfectly bold and slightly structured. The fire-roasting aroma gives some welcome smoky notes. I recommend the brand Muir Glen. You need a big box.
Add tomato paste.
Tomato paste provides a deep and intense tomato taste. The finished dish tastes like it's cooking on the stove much longer than it really is.
Cook the eggs in the oven.
Most recipes suggest to cover the frying pan and cook until the eggs are done. I did not have much luck with this method – lots of condensation dripped back into the pan and made them watery, and the whites took ages to settle. Therefore, I recommend baking the frying pan (which provides more even heat) uncovered until the eggs are almost done.
When making shakshuka, it is difficult to know when the eggs are ready. The eggs continue to cook from the residual heat, so you do not want to cook them too long. Look for whites that are mostly opaque, and yolks that have risen a bit. The eggs should wobble a bit if you shimmy the pan.
Maybe you like your eggs really liquid, in which case your eggs are more likely to cope. If you prefer that your yolk is mostly cooked, you will need a little longer in this case. Remember that undercooked egg yolks can transmit salmonella, and nobody wants that.
If you do not love poached eggs or running eggs in general, do not give up Shakshuka! Although untraditional, the naughty base would be large with eggs cooked anyway. Maybe you prefer your eggs fried in olive oilor just scrambled eggs. Simply cook the sauce on the stove for a few minutes and add your favorite eggs.
Consideration of leftovers
Shakshuka is best served immediately. It is not a good candidate for leftovers, as soft eggs continue to boil when you reheat them.
So, I would say, make this shakshuka for a group of three or four, or cut the recipe in half to serve two people. Just use a small onion, half a bell pepper and a small tin of tomatoes. Cook the mixture in a medium sized pan. Easy!
Please let me know how this recipe works for you in the comments! I hope it will be your new, fast meal at any time of the day.
- Preparation time: 15 minutes
- Cooking time: 20 minutes
- Total time: 35 minutes
- Yield: 6 portions 1 x
- Category: main dish
- Method: Stove and baked
- Kitchen: Middle East
Learn how to make the best shakshuka with this foolproof recipe! Shakshuka is a popular oriental dish with poached eggs in a savory tomato-pepper sauce. Recipe yields 4 to 6 servings.
- 2 tablespoons olive oil
- 1 big yellow onion, chopped
- 1 big red pepper, chopped
- ¼ teaspoon fine sea salt
- 3 Garlic cloves, pressed or chopped
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon Red pepper flakes, reduce or omit if sensitive to spices
- 1 big box ( 28 ounces ) minced tomatoes, preferably baked
- 2 tablespoons chopped fresh coriander or parsley and additionally coriander or parsley for garnish
- Freshly ground black pepper to taste
- 5 to 6 big eggs
- ½ cup Feta crumbles
- Crispy bread or pita to serve
- Preheat the oven to 375 degrees Fahrenheit. Heat the oil in a large, ovenproof pan (preferably stainless steel) over medium heat. As soon as it shimmers, add the onion, green pepper and salt. Cook with frequent stirring until the onions are soft and translucent, about 4 to 6 minutes.
- Add garlic, tomato paste, cumin, paprika and paprika flakes. Cook with constant stirring for 1 to 2 minutes until it smells nice.
- Fill in the crushed tomatoes with their juices and add the coriander. Stir and simmer the mixture. Reduce the heat as needed to ensure a gentle simmer and cook for 5 minutes to allow the aromas to melt.
- Turn off the heater. Try it (careful, it's hot) and add salt and pepper if necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently add a little of the tomato mixture to the whites to better control the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
- Carefully transfer the pan to the oven (heavy) and bake for 8 to 12 minutes. Check this frequently once you have reached 8 minutes. They are done when the egg white has an opaque white and the egg yolk has risen slightly, but is still soft. You should still wiggle in the middle when you pan the pan. (Remember, they kept cooking after you pulled the dish out of the oven.)
- Transfer the hot pan with potholders (both hands!) Onto a heat-resistant surface such as the oven. Sprinkle with the crumbled feta cheese, fresh coriander leaves and more paprika flakes. Serve in bowls of crusty bread.
MAKE IT DAIRY FREE: Let the feta go. To replace the salty punch, cover the shakshuka with halved and pitted kalamata olives.
MAKE IT VEGAN: While untraditionally, I think that would be great with chickpeas (1 tin, rinsed and drained, or 1 ½ cups of cooked chickpeas) stirred with the minced tomatoes. Let the feta out. To replace the salty punch, cover the shakshuka with halved and pitted kalamata olives.
MAKE IT GLUTEN FREE: The shakshuka itself is gluten-free. Choose gluten-free bread or leave it altogether.
▸ NUTRITIONAL VALUES
The information displayed is estimates provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional nutritionist.