Shakshuka is a beloved Mediterranean and Middle Eastern dish that brings together the bold flavors of tomatoes, peppers, and spices, all simmered to perfection with poached eggs nestled on top. Traditionally served for breakfast or brunch, this dish is not only delicious but also healthy and packed with nutrients. The vibrant colors and aromatic spices make it an inviting and comforting meal that’s perfect for any time of day. Whether you’re a fan of hearty breakfasts or looking for a unique dish to impress your guests, this authentic shakshuka recipe will not disappoint.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 can (28 ounces) of whole peeled tomatoes, mashed
- 6 large eggs
- Salt and pepper, to taste
- A small handful of fresh cilantro, finely chopped (for topping)
- 1 small bunch fresh parsley, chopped (for garnish)
Instructions
- Prepare the Base:
- Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until soft and translucent. Add the diced red bell pepper and cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the Aromatics and Spices:
- Add the finely chopped garlic to the skillet and cook for 1-2 minutes until fragrant. Then, stir in the paprika, cumin, and chili powder, and cook for another minute, allowing the spices to release their flavors.
- Make the Tomato Sauce:
- Pour the can of whole peeled tomatoes into the skillet. Using a spoon or spatula, break up the tomatoes into smaller pieces. Stir well to combine the tomatoes with the vegetables and spices. Allow the mixture to reach a gentle simmer, cooking for approximately 10-15 minutes until the sauce begins to thicken. Season with salt and pepper to taste.
- Create the Egg Wells:
- Using the back of a spoon, make six small wells in the sauce. Gently break an egg into each indentation, ensuring the yolk remains whole. Lower the heat to low and cover the skillet with a lid. Cook the eggs for 5-7 minutes, or until the whites are firm while the yolks remain soft. If you prefer firmer yolks, extend the cooking time by another 1-2 minutes.
- Garnish and Serve:
- Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle chopped fresh cilantro and parsley over the top for a burst of color and fresh flavor. Serve the shakshuka hot, directly from the skillet, with crusty bread or warm pita on the side for dipping.
Conclusion
Authentic Shakshuka is a beautiful and aromatic dish that is as satisfying as it is simple to prepare. The combination of perfectly poached eggs nestled in a rich, spicy tomato sauce makes for an unforgettable meal. It’s a versatile dish that can be enjoyed for breakfast, brunch, or even dinner. With its vibrant flavors and ease of preparation, shakshuka is sure to become a staple in your culinary repertoire.
Authentic Shakshuka: A Flavorful Mediterranean Breakfast
Authentic Shakshuka is a hearty and flavorful dishfeaturing poached eggs cooked in a spicy tomato and bell pepper sauce. It’s atraditional Mediterranean breakfast that’s perfect for brunch or any time youwant a comforting, savory meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 red bell pepper seeded and diced
- 4 garlic cloves finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 can 28 ounces of whole peeled tomatoes, mashed
- 6 large eggs
- Salt and pepper to taste
- A small handful of fresh cilantro finely chopped (for topping)
- 1 small bunch fresh parsley chopped (for garnish)
Instructions
- Prepare the Base: Heat the olive oil in a large, deep skillet over medium heat. Add the diced onion and cook for about 3-4 minutes until soft and translucent. Add the diced red bell pepper and cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the Aromatics and Spices: Add the finely chopped garlic to the skillet and cook for 1-2 minutes until fragrant. Then, stir in the paprika, cumin, and chili powder, and cook for another minute, allowing the spices to release their flavors.
- Make the Tomato Sauce: Pour the can of whole peeled tomatoes into the skillet. Using a spoon or spatula, break up the tomatoes into smaller pieces. Stir well to combine the tomatoes with the vegetables and spices. Allow the mixture to reach a gentle simmer, cooking for approximately 10-15 minutes until the sauce begins to thicken. Season with salt and pepper to taste.
- Create the Egg Wells: Using the back of a spoon, make six small wells in the sauce. Gently break an egg into each indentation, ensuring the yolk remains whole. Lower the heat to low and cover the skillet with a lid. Cook the eggs for 5-7 minutes, or until the whites are firm while the yolks remain soft. If you prefer firmer yolks, extend the cooking time by another 1-2 minutes.
- Garnish and Serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle chopped fresh cilantro and parsley over the top for a burst of color and fresh flavor. Serve the shakshuka hot, directly from the skillet, with crusty bread or warm pita on the side for dipping.