Shakshuka
Discover the rich, savory flavors of Shakshuka with this foolproof recipe! Made with hearty ingredients like tomatoes, onions, red pepper, garlic, and a hint of heat from red hot chili peppers, it's seasoned to perfection with paprika, cumin, and coriander. Topped with perfectly poached eggs, this dish is ideal for breakfast, brunch, or dinner. Ready in just under an hour, it's a delicious and nutritious one-pan meal that's sure to impress!
- 11 Apr 2025
- Cook time 35 min
- Prep time 10 min
- 4 Servings
- 11 Ingredients
Shakshuka is a flavorful Middle Eastern and North African dish that's both healthy and delicious. It's a vibrant combination of poached eggs in a spicy tomato and pepper sauce, and it's perfect for any meal of the day. Follow this recipe to create an authentic, mouth-watering Shakshuka that will impress your family and friends.
Ingredients:
Instructions:
In a large skillet or frying pan, heat 1 tablespoon of olive oil over medium heat.
Add the finely chopped onion to the skillet and cook, stirring occasionally, until it becomes translucent and soft, about 5-7 minutes.
Stir in the chopped red bell pepper and continue to cook for another 5 minutes until it begins to soften. Then, add the chopped red hot chili peppers and sauté for another 2-3 minutes.
Add the minced garlic to the skillet and cook for 1-2 minutes until it becomes fragrant. Be careful not to burn the garlic.
Sprinkle in 1 teaspoon of paprika, 2 teaspoons of ground cumin, and 1 teaspoon of dried coriander. Stir well to combine the spices with the vegetables.
Pour in the two cans of crushed tomatoes along with their juice. Stir to combine all ingredients.
Add 1 teaspoon of sugar to the tomato mixture to balance the acidity.
Bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking. Season with salt and pepper to taste.
Make four small wells in the thickened tomato sauce. Crack an egg into each well. Cover the skillet with a lid and cook for 5-8 minutes, or until the egg whites are set but the yolks remain runny. You can cook a bit longer if you prefer firmer yolks.
Remove the skillet from the heat. Garnish with fresh parsley or cilantro if desired. Serve the Shakshuka hot, straight from the skillet. It's best enjoyed with crusty bread or pita for dipping.
Tips:
- Use fresh, ripe tomatoes if you prefer a fresher taste. Substitute the canned tomatoes with an equal amount of chopped fresh tomatoes.
- For added depth of flavor, consider roasting the red peppers before adding them to the dish.
- Adjust the spiciness to your liking by adding more or fewer red hot chili peppers.
- Make sure to create little wells in the sauce before cracking the eggs so they hold their shape while poaching.
- For a twist, sprinkle some feta cheese or fresh herbs like cilantro or parsley over the completed dish before serving.
- If you like a runny yolk, keep an eye on the eggs as they cook and remove the dish from heat once the whites are set but the yolks are still soft.
Congratulations! You've made a delicious Shakshuka that's sure to become a staple in your kitchen. Serve it with warm, crusty bread or over a bed of greens for a satisfying and nutritious meal. Enjoy the rich, spicy flavors and don't forget to share this delightful dish with loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 150kcal | 8% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 6g | 16% |
| Sugar 11g | 11% |
| Fat | |
| Fat 10g | 11% |
| Saturated 2.23g | 7% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 190mg | 34% |
| Vitamin B1 1.26mg | 105% |
| Vitamin B2 0.41mg | 31% |
| Vitamin B3 2.25mg | 14% |
| Vitamin B6 0.52mg | 31% |
| Vitamin B9 80ug | 19% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 90mg | 100% |
| Vitamin E 2.59mg | 17% |
| Vitamin K 27ug | 23% |
| Minerals | |
| Calcium, Ca 140mg | 10% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 4.20mg | 38% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 170mg | 14% |
| Potassium, K 740mg | 22% |
| Selenium, Se 18ug | 32% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 1.24mg | 11% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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