Why Make This Recipe
Shakshuka is a warm and inviting dish that brings people together. It’s perfect for a cozy brunch, sharing with a loved one or enjoying solo. The combination of spices, fresh vegetables, and eggs creates a delicious flavor that is hard to resist. Plus, it’s easy to make and can be ready in less than 30 minutes!
How to Make Delicious Shakshuka
Ingredients:
- 2 tablespoons Olive Oil (Adds richness and moisture; use extra for brushing bread.)
- 1 teaspoon Minced Garlic (Provides a fragrant base flavor; fresh is best for aroma.)
- ½ medium Yellow Onion (Diced, adds sweetness and texture.)
- ½ medium Red Bell Pepper (Diced, contributes fresh flavor and a delightful crunch.)
- 1½ teaspoons Paprika (Offers depth and sweetness; smoked paprika provides a unique flavor twist.)
- 1½ teaspoons Crushed Red Pepper Flakes (Introduces spiciness; adjust to taste for perfect heat.)
- ½ teaspoon Cumin (Adds an earthy note that deepens the flavor.)
- ½ teaspoon Ground Coriander (Enhances aromatic flavor with a hint of citrus.)
- ¼ teaspoon Salt (Essential for seasoning and bringing out the flavors.)
- 14 ounces Canned Crushed Tomatoes (Creates the hearty stew base; look for quality brands.)
- 3 large Eggs (Provides protein and forms the heart of the dish; adjust the number for larger portions.)
- Goat Cheese (Crumble over the top; substitute with feta for a different flavor.)
- Cilantro (Chopped, fresh garnish that brightens up the dish.)
- 4 slices Bakery Bread (Crusty bread or pita works perfectly for dipping and soaking up the sauce.)
Directions:
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic, diced onion, and diced red bell pepper. Cook for 5-7 minutes or until the vegetables are soft.
- Stir in the paprika, crushed red pepper flakes, cumin, ground coriander, and salt. Cook for another minute to toast the spices.
- Pour in the canned crushed tomatoes. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to mix.
- Make little wells in the sauce and crack the eggs into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking.
- Once cooked, crumble goat cheese on top and garnish with chopped cilantro.
How to Serve Delicious Shakshuka
Serve the shakshuka right from the skillet. It’s best enjoyed hot with crusty bread or pita for dipping. You can also serve it with a side salad for a more balanced meal.
How to Store Delicious Shakshuka
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat on the stovetop or in the microwave before serving again.
Tips to Make Delicious Shakshuka
- Use fresh ingredients for the best flavor.
- Feel free to adjust the spice levels to suit your taste.
- Adding more vegetables like spinach or zucchini can boost the nutrition.
- Feel free to swap out goat cheese with feta or any cheese you prefer.
Variation
You can add cooked sausage or diced ham for added protein. For a vegetarian version, include more beans or lentils.
FAQs
Q: Can I make shakshuka in advance?
A: It’s best enjoyed fresh, but you can prepare the sauce ahead of time and add the eggs just before serving.
Q: Can I use egg substitutes?
A: Yes! You can use tofu or chickpea flour with water as an egg replacement for a vegan version.
Q: What do I serve with shakshuka?
A: Serve with crusty bread, pita, or even a side of avocado for a delicious brunch.
Delicious Shakshuka
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A warm and inviting dish of eggs poached in a rich, spiced tomato sauce, perfect for brunch.
Ingredients
- 2 tablespoons Olive Oil
- 1 teaspoon Minced Garlic
- ½ medium Yellow Onion, diced
- ½ medium Red Bell Pepper, diced
- 1½ teaspoons Paprika
- 1½ teaspoons Crushed Red Pepper Flakes
- ½ teaspoon Cumin
- ½ teaspoon Ground Coriander
- ¼ teaspoon Salt
- 14 ounces Canned Crushed Tomatoes
- 3 large Eggs
- Goat Cheese, crumbled
- Cilantro, chopped
- 4 slices Bakery Bread
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic, diced onion, and diced red bell pepper. Cook for 5-7 minutes or until the vegetables are soft.
- Stir in the paprika, crushed red pepper flakes, cumin, ground coriander, and salt. Cook for another minute to toast the spices.
- Pour in the canned crushed tomatoes. Stir everything together and let it simmer for about 10 minutes, allowing the flavors to mix.
- Make little wells in the sauce and crack the eggs into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking.
- Once cooked, crumble goat cheese on top and garnish with chopped cilantro.
Notes
Best enjoyed hot with crusty bread or pita. Leftovers can be stored for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Stovetop
- Cuisine: Mediterranean