Shakshuka Recipe For 4
Contents
Shakshuka is a Classic Mediterranean Breakfast vibrant and flavorful Middle Eastern dish that has gained popularity worldwide. It consists of poached eggs nestled in a spicy tomato and pepper sauce, making it a hearty and satisfying meal that’s perfect for breakfast, brunch, or even dinner. The combination of spices, tomatoes, and eggs creates a comforting and nourishing dish that’s also visually stunning.
It is a popular dish with North African and Middle Eastern roots, particularly from the Maghreb region, which includes countries like Tunisia, Algeria, and Morocco. The dish consists of poached eggs in a sauce made of tomatoes, peppers, onions, and various spices, often including cumin and paprika.
Shakshuka’s origins are debated, but it is believed to have been brought to Israel by Jewish immigrants from Tunisia in the mid-20th century. It has since become a staple of Israeli cuisine. Some culinary historians trace the dish back to the Ottoman Empire, as it shares similarities with dishes from the broader Mediterranean and North African regions, where tomatoes and peppers are commonly used.
Today, shakshuka is enjoyed worldwide and is often served for breakfast or brunch, though it can be eaten at any meal.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (400g) crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley, chopped, for garnish
- Crumbled feta cheese (optional)
- Crusty bread for serving
The Recipe: Shakshuka
Shakshuka
Ingredients
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper optional
- 1 can 400g crushed tomatoes
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley chopped, for garnish
- Crumbled feta cheese optional
- Crusty bread for serving
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell peppers. Sauté until the vegetables are softened, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the cumin, paprika, coriander, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
- Pour in the crushed tomatoes and season with salt and pepper. Reduce the heat and let the sauce simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
- Make small wells in the sauce with the back of a spoon and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are cooked to your liking.
- Garnish with chopped parsley and crumbled feta cheese, if desired.
- Serve immediately with crusty bread for dipping into the rich, flavorful sauce.!
What to Serve with Shakshuka
- Bread: Shakshuka is often served with warm bread like pita, challah, or crusty baguette, perfect for dipping into the rich tomato sauce.
- Salad: A light salad, such as a cucumber and tomato salad, can complement the dish, adding a refreshing contrast to the hearty shakshuka.
- Labneh or Yogurt: Creamy labneh or Greek yogurt can balance the spiciness and acidity of the tomato sauce.
- Olives: A side of olives adds a Mediterranean touch, offering salty, tangy flavors.
- Feta Cheese: Crumbled feta on top of or beside shakshuka adds a savory and tangy element.
- Roasted Vegetables: Serve with roasted eggplant, zucchini, or bell peppers for a more substantial meal.
Is Shakshuka Good for Health? Yes, shakshuka can be a healthy option:
- Nutrient-rich: It’s packed with vegetables like tomatoes, onions, and peppers, which are full of vitamins, antioxidants, and fiber.
- Protein: The eggs provide a good source of high-quality protein, which helps in muscle repair and maintaining satiety.
- Low in Carbs: Shakshuka is naturally low in carbohydrates, making it suitable for low-carb diets.
- Good fats: If you add olive oil or serve with avocado, it provides heart-healthy fats.
- However, the overall healthiness depends on portion sizes and added ingredients like cheese or bread. Keeping it balanced with whole grains and moderate portions of healthy fats makes shakshuka a nutritious and satisfying meal..
Freezing shakshuka is a great way to prepare meals in advance. Here’s how you can do it:
How to Freeze Shakshuka
Prepare the Base: Make the shakshuka sauce (the tomato, pepper, and onion mixture) as you normally would but without the eggs.
Cool the Sauce: Let the sauce cool completely before freezing to avoid excess condensation, which can lead to freezer burn.
Portion the Sauce: Divide the cooled sauce into portions. You can use airtight containers or freezer-safe ziplock bags. Make sure to leave some space at the top of the containers, as the sauce will expand slightly when frozen.
Label: Write the date and contents on the containers or bags so you know how long it has been in the freezer (up to 3 months is ideal).
Freeze: Place the containers in the freezer.
How to Use Frozen Shakshuka
Thaw: When ready to use, thaw the sauce in the refrigerator overnight or use the defrost setting on your microwave.
Reheat and Add Eggs: Warm the thawed sauce in a pan over medium heat. Once it’s hot, create small wells in the sauce and crack the eggs into them. Cover the pan and cook the eggs to your preferred doneness.
By freezing just the sauce and adding fresh eggs when reheating, the shakshuka maintains its flavor and texture better.
