Why Make This Recipe
Shakshuka is a delicious and vibrant dish that’s perfect for breakfast, lunch, or dinner. It brings together eggs and a spicy tomato sauce, making for a hearty meal that’s filling and flavorful. This recipe is easy to prepare and uses simple ingredients you might already have in your kitchen. Plus, it’s a one-pan wonder, which means less cleanup for you!
How to Make The Best Shakshuka Recipe Ever
Ingredients:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 1 tsp paprika
- 1 tsp ground cumin
- 1/4 tsp chili flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 1/3 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
Directions:
- Heat olive oil in a skillet over medium heat. Add diced onion and cook for 5 minutes until soft.
- Stir in garlic and red bell pepper. Cook another 4–5 minutes until peppers begin to soften.
- Add tomato paste and stir for 1 minute. Pour in crushed tomatoes and stir in paprika, cumin, chili flakes, salt, and pepper.
- Simmer uncovered for 10–15 minutes until the sauce thickens slightly.
- Make small wells in the sauce and crack an egg into each. Cover the pan and cook 5–7 minutes until egg whites are set.
- Remove from heat, sprinkle with feta and parsley, and serve with bread or your favorite sides.
How to Serve The Best Shakshuka Recipe Ever
To serve this shakshuka, ladle it onto plates and make sure everyone gets a piece of the tomato sauce and an egg. Sprinkle the crumbled feta and fresh parsley on top for extra flavor. It’s great with crusty bread or pita to soak up the delicious sauce.
How to Store The Best Shakshuka Recipe Ever
If you have leftovers, let the shakshuka cool down, then transfer it to an airtight container. It can be stored in the refrigerator for up to three days. To reheat, warm it in a pan over low heat or in the microwave until heated through.
Tips to Make The Best Shakshuka Recipe Ever
- Use fresh, high-quality tomatoes for the best flavor.
- Adjust the spices to your taste. If you like it spicy, feel free to add more chili flakes.
- For a creamier texture, add a splash of cream or sour cream before serving.
- Experiment with different vegetables, like spinach or zucchini, to add even more nutrition.
Variation
You can add additional toppings such as olives or avocado for extra flavor and texture. Swap out the feta cheese for goat cheese if you’d prefer a different taste.
FAQs
Can I use different vegetables in shakshuka?
Yes, you can add various vegetables like spinach, zucchini, or even eggplant to enhance the dish.
Can I make shakshuka in advance?
It’s best to cook it fresh, but you can prepare the tomato sauce ahead of time and then add the eggs just before serving.
What can I serve with shakshuka?
Shakshuka is often served with crusty bread, pita, or a side salad for a complete meal.
Shakshuka
Ingredients
Method
- Heat olive oil in a skillet over medium heat.
- Add diced onion and cook for 5 minutes until soft.
- Stir in garlic and red bell pepper. Cook another 4–5 minutes until peppers begin to soften.
- Add tomato paste and stir for 1 minute.
- Pour in crushed tomatoes and stir in paprika, cumin, chili flakes, salt, and pepper.
- Simmer uncovered for 10–15 minutes until the sauce thickens slightly.
- Make small wells in the sauce and crack an egg into each.
- Cover the pan and cook 5–7 minutes until egg whites are set.
- Remove from heat, sprinkle with feta and parsley, and serve.
