5-ingredient shakshuka
This 5-ingredient shakshuka features poached eggs in a rich tomato and pepper sauce, seasoned simply for a comforting meal. Easy to prepare, it's perfect for breakfast or brunch any day.
Cook time 20 min
Prep time 5 min
Ingredients:
1 onion1/4 cup red pepper
2 cans canned tomatoes
4 eggs
1/2 cup fresh parsley
Shakshuka is a popular Middle Eastern and North African dish that is both simple and delicious. Traditionally, it consists of poached eggs simmered in a flavorful tomato and pepper sauce. This 5-ingredient shakshuka recipe is a quick and easy version that retains the traditional flavors while requiring minimal ingredients and effort. Perfect for a nutritious and comforting meal, this dish is sure to become a household favorite.
Instructions:
- Peel and finely chop the onion.
- Dice the red pepper.
- Coarsely chop the fresh parsley and set it aside.
- In a large skillet or frying pan, heat a few teaspoons of olive oil over medium heat.
- Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent (about 5-7 minutes).
- Add the diced red pepper and continue to cook for another 3-4 minutes, until the pepper starts to soften.
- Pour in the canned tomatoes, including their juices, and stir to combine.
- Reduce the heat to low and let the mixture simmer, uncovered, for about 10-15 minutes. Stir occasionally, breaking down any large tomato chunks with your spoon. Allow the flavors to meld and the sauce to thicken.
- Using a spoon, make four small wells in the sauce.
- Crack an egg into each well, being careful to keep the yolks intact.
- Cover the pan with a lid and simmer gently until the egg whites are set but the yolks are still runny (about 5-7 minutes). For firmer yolks, cook a bit longer.
- Once the eggs are cooked to your desired consistency, remove the pan from heat.
- Sprinkle the chopped fresh parsley over the top of the shakshuka.
- Serve immediately, directly from the skillet, with crusty bread or pita on the side for scooping up the delicious sauce.
There you have it, a simple yet scrumptious shakshuka made with just five basic ingredients. Whether you’re enjoying it for breakfast, brunch, or dinner, this dish is sure to satisfy your taste buds with its rich flavors and hearty textures. Don't forget to sprinkle some fresh parsley on top for an added touch of freshness and color. Happy cooking!
5-ingredient shakshuka FAQ:
A large skillet or frying pan with a diameter of at least 10 to 12 inches is ideal. This allows enough space for the ingredients to cook evenly and for creating the wells for the eggs.
The eggs should cook for about 5-7 minutes with the lid on until the whites are set and the yolks are still runny. For firmer yolks, you can cook them a bit longer, checking for doneness as you go.
Yes, you can substitute fresh parsley with cilantro or even fresh basil if you prefer. Each herb will impart a different flavor profile to the dish.
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over medium heat, adding a splash of water if needed to keep the sauce from drying out.
Shakshuka is traditionally served with crusty bread or pita for scooping. You can also pair it with a side salad or served over cooked grains like quinoa or couscous for a heartier meal.
Tips:
- For added flavor, consider sautéing minced garlic with the onions and red peppers.
- Use a large, deep skillet to evenly cook the tomato and pepper sauce and create space for poaching the eggs.
- Crack the eggs into a small bowl before adding them to the sauce to ensure no egg shells get in.
- If you like your eggs runny, reduce the cooking time slightly; for firmer yolks, cook a bit longer.
- Serve with a side of warm crusty bread or pita to soak up the delicious sauce.
Nutrition per serving
4 ServingsCalories 120kcal
Protein 8g
Carbohydrates 12g
Fiber 5.00g
Sugar 8g
Fat 6g
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