Best Shakshuka Recipe
Shakshuka makes for a fantastic brunch or dinner dish. It's versatile and can be customized with additional spices, vegetables, or even meats like chorizo if desired. Adjust the spiciness level by adding more or less cayenne pepper. Enjoy this comforting and flavorful meal!
- 1 onion (finely chopped)
- 1 red bell pepper (diced)
- 2 clove garlic (minced)
- 1 can crushed tomatoes
- 4 eggs
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- Olive oil
- Salt and pepper
- Fresh parsley
- Crumbled feta or goat cheese
- Green olives
Heat up some olive oil in a large skillet or pan over medium heat.
Add the chopped onions and diced bell pepper. Sauté until softened, for about 5–7 minutes. Add the minced garlic, ground cumin, paprika, and cayenne pepper. Stir and cook for another minute until fragrant.
Pour the crushed tomatoes into the skillet. Season with salt and pepper. Allow the mixture to simmer for 5 minutes until it thickens slightly. You can adjust the seasoning according to your taste.
Once the sauce has thickened a bit, use a spoon to make small wells in the sauce. Crack eggs one at a time into a small bowl, and gently pour each egg into a well in the tomato sauce. Space them out evenly across the skillet.
Cover the skillet and let the eggs cook in the sauce for about 5–10 minutes, or until the egg whites are set but the yolks are still slightly runny. This timing can vary based on how you prefer your eggs cooked.
Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with chopped fresh parsley, crumbled feta or goat cheese, and olives if desired.
Serve the shakshuka directly from the skillet with crusty bread or warm pita for dipping and scooping up the delicious sauce and eggs.
- Sauté the onions and peppers until they are soft and caramelized. This helps build a flavorful base for the shakshuka.
- The combination of spices like cumin, paprika, and cayenne pepper is traditional, but feel free to adjust the spice levels to suit your taste. Taste the sauce as it simmers and adjust the seasoning accordingly.
- Some prefer a thicker sauce, while others prefer it more liquid. Adjust the consistency by simmering longer for a thicker sauce or adding a bit of water or broth for a thinner one.
- Cover the skillet with a lid or foil while the eggs cook. This helps trap steam, aiding in cooking the eggs evenly without overcooking the bottom.
- Shakshuka traditionally has eggs with runny yolks. If you prefer firmer yolks, cook them a little longer, but be cautious not to overcook.
- Fresh herbs like parsley, cilantro, or basil add a burst of freshness. Crumbled feta, goat cheese, or grated Parmesan on top can complement the flavors beautifully.
- Serve shakshuka directly from the skillet, allowing everyone to scoop up the sauce and eggs. It's great with crusty bread, pita, or even rice to soak up the delicious sauce.
- Experiment by adding other ingredients like spinach, olives, or diced chorizo for additional flavors and textures.
- You can prepare the sauce in advance and reheat it before adding the eggs. This can make the final preparation quicker, especially if you’re serving it for brunch or a gathering.