Shakshuka is a North African and Middle Eastern dish that has become popular all over the world. It is essentially a combination of eggs poached in a spiced tomato sauce. The sauce is usually made from a traditional base and is then flavored with a variety of spices such as cumin, paprika, and cayenne pepper. The sauce is then simmered until it thickens and develops a rich, savory flavor.
Shakshuka is often served hot, straight out of the skillet it was cooked in, and is often enjoyed with a variety of breads, such as pita, to mop up the flavorful tomato sauce. Shakshuka is a versatile dish that can be customized to include a variety of ingredients to make it more substantial and flavorful.
The Prep
Once you get your prep ready to go, the dish itself comes together fairly quickly. Begin by finely chopping your onion, bell pepper, garlic, green chili, parsley, and coriander. Crumble up the feta cheese and keep it chilled until the last step.
Get Cooking
Now all that left is to get everything together. Begin by sautéing the vegetables, saving the herbs for later. Once the onions and garlic are soft, season the dish with the paprika, cumin, salt, and pepper.
Add in the canned tomatoes and allow to reduce for a good five minutes. Once this mixture bubbles and has thickened, your shakshuka ready for final steps. Mix in the chopped coriander and taste. Check and adjust your seasoning accordingly. Next, prepare to add in the eggs.
The poached egg yolk is one of the highlights of Shakshuka, and it’s important to be gentle when adding the eggs to the sauce to avoid breaking the yolks. To add the eggs to the sauce, make small indentations or wells in the sauce using a spoon, and then crack the eggs directly into the wells. This will help the eggs cook evenly and prevent the yolks from breaking. It’s also a good idea to space the eggs evenly throughout the skillet to ensure they cook at the same rate.
If you’re worried about breaking the yolks, you can also crack the eggs into a separate dish first and then gently pour them into the wells in the sauce. This can help you control the flow of the eggs and minimize the risk of breaking the yolks.
Cover the dish and cook for five minutes on low heat until the eggs reach your preferred level of doneness. Five minutes will give you a runny yolk so if you prefer more firm yolks, let the eggs cook for a few more minutes. Finally, top the dish with parsley and feta and enjoy!
Shakshuka
Ingredients
- 1 Whole Onion Small
- 4 Cloves Garlic
- 500 Ml Canned Tomatoes
- 3 Whole Eggs
- To Taste Salt and Pepper About a pinch of each
- 50 Grams Bell Peppers
- 10 Grams Cilantro
- 10 Grams Parsley
- 5 Grams Green Chili
- 1/2 Tsp Cumin Powder
- 1/2 Tsp Paprika Powder
- 20 Grams Feta
Instructions
- Finely chop the onion, garlic, green chili, bell pepper, cilantro, and parsley.
- Heat some oil in a pan and sauté the onion, garlic and bell pepper until translucent.
- Add in the seasonings of cumin powder, paprika powder, salt and pepper, and stir in for another minute.
- Add in the canned tomato and mix. Allow come to a boil and reduce heat. Cook for 5 minutes.
- Add in the canned tomato and mix. Allow come to a boil and reduce heat. Cook for 5 minutes.
- Cover and allow the eggs to cook for 5 minutes, or until they reach your preferred level of doneness.
- Top with chopped parsley and crumbled feta.
Notes
Frequently Asked Questions
- What’s the safest way to get the eggs in to the sauce without damaging the yolks?
Gently crack the eggs into a small bowl first. From there, gently place the eggs into the sauce.
- What if I can’t access tinned or canned tomatoes?
You can make your own tomatoes by cooking down some blanched tomatoes until pulpy, then blending them until smooth.
Tips to Improve or Alter the Recipe
- The only constants in this dish should be the tomato sauce and the poached eggs. Anything else is fair game to make this dish uniquely yours.
- Spice it up further with powders such as cayenne, zaatar, coriander, or even sumac.
- Make a meatier version by adding cooking minced beef or lamb to the dish. Sear off some bacon into the sauce for a non-halal variation.
- The feta is optional and can be substituted with any other cheese.
Things to Serve With
Shakshuka pairs perfectly with a variety of bread products, from a simple slice of toast to a crusty sourdough loaf or sliced ciabatta, or even Arabic bread. The key is to choose a bread that is doughy and absorbent enough to soak up all the delicious flavors of the dish. With a good bread to mop up the sauce, you can savor every last bit of the rich, savory tomato and spice flavors.
Tips for Storage
The sauce can be made and frozen ahead of time. Simply reheat in a pan with a splash of water and allow it come back up to a boil before reducing the heat and adding in the eggs. After the eggs are added however, it is best to eat it immediately while warm.
Final Words
Join the trend and put your own spin on this timeless dish!
As always thanks for reading and be sure to keep your kitchen Hot and Salty!
