Shakshuka is a delicious and hearty dish that features eggs poached in a flavorful tomato sauce. This Middle Eastern and North African dish is popular around the world for breakfast, brunch, or even dinner. It brings together a few simple ingredients to create a comforting meal that everyone will enjoy.
Why Make This Recipe
Making shakshuka is a great choice for several reasons. First, it is quick and easy to prepare, taking only about 30 minutes from start to finish. Second, it is healthy and packed with nutrients from the vegetables and eggs. Lastly, it’s a versatile dish, allowing you to customize the flavors to suit your taste.
How to Make Shakshuka
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 potato, diced
- 4 tomatoes, chopped (or 1 can of diced tomatoes)
- 4 eggs
- Salt and pepper to taste
- Fresh herbs (like parsley or cilantro) for garnish
Directions:
- Heat olive oil in a pan over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the diced potato and cook until tender.
- Stir in the chopped tomatoes and season with salt and pepper.
- Simmer for about 5 minutes until the mixture thickens.
- Make small wells in the mixture and crack an egg into each well.
- Cover the pan and cook for about 5-7 minutes, or until the eggs are cooked to your liking.
- Garnish with fresh herbs and serve warm.
How to Serve Shakshuka
Serve shakshuka warm, straight from the pan. It pairs well with crusty bread for dipping, making it a perfect option for a hearty meal. You can also serve it with a side salad or yogurt to balance the spices.
How to Store Shakshuka
If you have leftovers, let the shakshuka cool down and then transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through.
Tips to Make Shakshuka
- Add spices like cumin or paprika for extra flavor.
- You can add bell peppers or spinach for more vegetables.
- If you prefer spicy shakshuka, include some chopped chili peppers.
Variation
You can make a Mediterranean version by adding feta cheese or olives to the mixture before serving. This adds a tangy flavor that complements the dish beautifully.
FAQs
1. Can I use egg substitutes in shakshuka?
Yes! You can try using tofu or chickpea flour mixed with water as a substitute for eggs if you prefer a plant-based version.
2. Can I prepare shakshuka in advance?
Yes, you can prepare the tomato mixture in advance and then add the eggs right before serving.
3. What type of bread is best for serving with shakshuka?
Crusty bread, pita bread, or even naan are great choices for scooping up the shakshuka.
Shakshuka
Ingredients
Method
- Heat olive oil in a pan over medium heat.
- Add the chopped onion and garlic, and sauté until softened.
- Add the diced potato and cook until tender.
- Stir in the chopped tomatoes and season with salt and pepper.
- Simmer for about 5 minutes until the mixture thickens.
- Make small wells in the mixture and crack an egg into each well.
- Cover the pan and cook for about 5-7 minutes, or until the eggs are cooked to your liking.
- Garnish with fresh herbs and serve warm.
