Shakshuka Recipe
Are you ready to dive into a dish that perfectly combines flavors and colors? Shakshuka, a North African and Middle Eastern delight, features poached eggs nestled in a spicy tomato and pepper sauce. This dish not only tantalizes your taste buds but also makes for a stunning presentation. Whether served for breakfast or brunch, shakshuka is sure to impress your guests and satisfy your cravings. Let’s explore this easy, yet delicious recipe that will brighten your mornings!
Ingredients
– 2 tablespoons olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– 3 large eggs
– Fresh cilantro or parsley for garnish
Servings and Cooking Time
This recipe serves 2 people. Preparation time is about 10 minutes, with a cooking time of 20 minutes.
Nutritional Value
Each serving (1/2 of the recipe) contains approximately 250 calories, 15g of fat, 20g of carbohydrates, and 9g of protein. This is based on one serving size.
Step-by-Step Cooking Process
1. Heat the olive oil in a skillet over medium heat.
2. Add the diced onion and sauté until translucent.
3. Stir in the diced bell pepper and cook until softened.
4. Add minced garlic and cook for an additional minute.
5. Sprinkle in the cumin and smoked paprika, stirring well.
6. Pour in the diced tomatoes, season with salt and pepper, and bring to a simmer.
7. Create small wells in the sauce and crack an egg into each well.
8. Cover the skillet and cook until the eggs are just set.
9. Remove from heat and garnish with fresh cilantro or parsley.
10. Serve immediately with crusty bread for dipping.
Alternative Ingredients
Feel free to customize your shakshuka by adding ingredients like feta cheese, spinach, or even chickpeas for added protein. You can also swap out bell peppers for zucchini or eggplant based on your preferences.
Serving and Pairings
Shakshuka is traditionally served with crusty bread, perfect for scooping up the flavorful sauce. It pairs beautifully with a light salad or yogurt for a refreshing contrast.
Storage and Reheating
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat until heated through. While it’s best fresh, you can freeze the sauce without eggs for up to 2 months.
Cooking Mistakes
– Avoid overcooking the eggs; they should be runny in the center.
– Don’t skip the spices; they are essential for flavor.
РMake sure the skillet is hot enough to saut̩ the vegetables properly.
– Use fresh ingredients for the best taste.
– Adjust the seasoning after adding tomatoes, as they can vary in acidity.
Helpful Tips
– Use a wide skillet for even cooking.
– Add a pinch of chili flakes for heat if desired.
– Experiment with different herbs for garnish.
– Serve with a side of avocado for a creamy contrast.
FAQs
What can I serve with shakshuka?
Shakshuka pairs well with crusty bread, pita, or a fresh salad. You can also include yogurt or avocado for a creamy touch.
Can I make shakshuka in advance?
You can prepare the sauce ahead of time and simply add the eggs before serving. This way, you can enjoy a freshly cooked breakfast without the hassle.
Is shakshuka healthy?
Yes! Shakshuka is packed with vegetables and protein from the eggs, making it a nutritious meal option, especially for breakfast.
Can I use different vegetables?
Absolutely! Feel free to customize your shakshuka with vegetables like zucchini, spinach, or even mushrooms based on your preferences.
How do I know when the eggs are done?
The eggs are done when the whites are set, but the yolks remain slightly runny. Check carefully to avoid overcooking.
Conclusion
Shakshuka is a delightful dish that combines simplicity with robust flavors, making it a favorite for breakfast or brunch. With its vibrant colors and satisfying taste, it’s sure to become a staple in your culinary repertoire. Enjoy this easy recipe and make it your own with various ingredients and seasonings!
Shakshuka Recipe
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can 14 oz diced tomatoes
- Salt and pepper to taste
- 3 large eggs
- Fresh cilantro or parsley for garnish
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the diced bell pepper and cook until softened.
- Add minced garlic and cook for an additional minute.
- Sprinkle in the cumin and smoked paprika, stirring well.
- Pour in the diced tomatoes, season with salt and pepper, and bring to a simmer.
- Create small wells in the sauce and crack an egg into each well.
- Cover the skillet and cook until the eggs are just set.
- Remove from heat and garnish with fresh cilantro or parsley.
- Serve immediately with crusty bread for dipping.
