Shakshuka
Shakshuka is a vibrant and flavorful Middle Eastern and North African dish featuring eggs poached in a rich, spicy tomato sauce. It's a versatile meal, perfect for breakfast, brunch, or a light dinner, served directly from the pan with crusty bread for dipping.
Ingredients
- •2 tablespoon olive oil
- •1 yellow onion, medium, finely chopped
- •1 red bell pepper, cored, seeded, and diced
- •3 garlic cloves, minced
- •1 teaspoon ground cumin
- •1 teaspoon smoked paprika
- •0.25 teaspoon cayenne pepper
- •2 tablespoon tomato paste
- •28 oz canned crushed tomatoes
- •0.5 teaspoon salt
- •0.25 teaspoon black pepper, freshly ground
- •4 large eggs
- •0.25 cup fresh parsley, chopped
- •0.5 cup feta cheese, crumbled
Instructions
- 1.
Heat the olive oil in a large (10-12 inch) deep skillet or heavy-bottomed pan over medium heat. Once shimmering, add the chopped onion and red bell pepper. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened.
- 2.
Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until the spices are fragrant. Be careful not to burn the garlic.
- 3.
Stir in the tomato paste and cook for another 2 minutes, stirring constantly to toast the paste slightly. This deepens its flavor.
- 4.
Pour in the canned crushed tomatoes. Season with salt and freshly ground black pepper. Stir everything together well. Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet, and let it cook for 10-15 minutes. This allows the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent sticking.
- 5.
Once the sauce has thickened to your desired consistency, use the back of a spoon to create 4 shallow wells or indentations in the sauce, spaced evenly apart.
- 6.
Carefully crack one egg into each well. Try to keep the yolks intact.
- 7.
Cover the skillet again and continue to cook for 5-8 minutes, or until the egg whites are just set and the yolks are still runny (or cooked to your desired doneness). Keep an eye on them to prevent overcooking.
- 8.
Remove the skillet from the heat. Garnish generously with fresh chopped parsley and crumbled feta cheese (if using).
- 9.
Serve immediately, directly from the skillet, with warm pita bread, challah, or crusty bread for dipping into the flavorful sauce and runny yolks.
Tips
- 💡Use high-quality canned tomatoes for the best flavor. San Marzano tomatoes are an excellent choice.
- 💡Adjust the amount of cayenne pepper to your preference for heat. For a milder dish, omit it entirely.
- 💡Don't overcrowd the pan. A 10-12 inch skillet is ideal for 4 eggs to ensure even cooking.
- 💡For perfectly poached eggs, ensure the sauce is simmering gently, not boiling vigorously, when you add the eggs.
- 💡Serve with warm pita bread, crusty sourdough, or challah to soak up every last bit of the delicious sauce.
Recipe from TheCookbook.ai
Created by Basil Roux