Shakshuka is a festive dish that has eggs on a bed of tomatoes! If you are bored with the usual egg recipes, then, try this quick and easy recipe!
If you are in search of Mediterranean dishes, then, you will enjoy this dish! Check out our other recipes like the Couscous Salad, Tabbouleh, and Hummus!
Best Shakshuka Recipe
Shakshuka is not your ordinary egg recipe. It has all the right colors that make an appetizing breakfast item. And it has all the right flavors, too!
Aside from the eggs, this dish also has a sauce that is to die for! The sauce is a rich blend of whole plum tomatoes and tomato paste. Also, a mixture of easy-to-find herbs and spices season the whole dish.
I cannot stress enough how easy it is to prepare this dish.You get to enjoy all the flavors and colors of this Mediterranean dish in less than an hour. And, you only need one pan! It is that easy!
What is baked Shakshuka?
It is a dish that is popular in the Middle East but is something that probably originated in North Africa. Eggs, tomatoes, and various herbs and spices make up this flavorful and colorful dish. You can serve it for breakfast or brunch. It’s also great for lunch and dinner.
In this dish, the tomato sauce is sautéed, and then, topped with eggs. In some recipes, the eggs are poached. But in this recipe, you simply crack them open, put them on top, and then, cooked.
This recipe calls for baking to finish this off, but you can also opt to finish the whole thing on the stove. However, it may not be as quick as it could be if not baked.
Yes! You get fiber, vitamins, and nutrients from the sauce. It has bell peppers and tomatoes which are healthy on their own.
And, you get protein from the eggs. The overall dish is paleo-friendly except for the addition of the feta cheese. Nevertheless, this is a low-carb food.
How do you make Shakshuka?
Feel free to watch the recipe video tutorial attached above. But the general steps are as follows:
Preheat the oven: Set it to 375 degrees.
Make the sauce: In a skillet, sauté the onions and bell pepper in the olive oil. Then, add garlic and season withcumin, paprika, and cayenne. After a minute, mix in the tomato paste and then, the tomatoes. Let the sauce simmer and thicken.
Bake: Crack the eggs and put them on top of the sauce. Season with salt and pepper. Then, sprinkle feta cheese. Put the skillet in the oven and cook for 7 to 10 minutes.
Serve: Garnish with cilantro before serving it with hot sauce.
IS SHAKSHUKA SPICY?
Shakshuka is usually made with common spices, such as paprika, cumin, and chili powder, along with fresh garlic. It is considered a mildly spicy dish, but you can obviously adjust it based on your tolerance.
What goes well with Shakshuka:
You can serve it with pita bread, tortillas, or any kind of bread for that matter. It makes for a great sandwich, too.
You can also serve it with a salad of your choice, or, with hummus, which is also a Mediterranean dish.
Refrigerate: It is best to store the sauce apart from the eggs. Simply let the whole thing cool down completely and then, transfer it to an airtight container. Keep it in the fridge for about 3 to 4 days.
Freeze: The sauce can be frozen well for up to 3 months. Remember to cool it down first before freezing.
Reheat: To reheat, allow the sauce to thaw for up to 24 hours in the fridge. Simply reheat in a skillet and then, add fresh eggs then, bake. If the sauce looks too thick, then, add a tiny bit of water.
This recipe is extremely versatile. You can add more vegetables like potatoes, eggplant, more peppers, or greens like spinach and kale.
The eggs should jiggle a bit if you shimmy the pan. This is the perfect time to remove the dish from the oven. Also, remember the eggs continue to cook from the residual heat. So, you want to time it for the perfect Shakshuka.
You can also add more protein by mixing in chorizo or sausage.
Feel free to tweak the ratio of the spices according to your preference.
Shakshuka Recipe
Prep Time10 MIN
Cook Time40 MIN
Servings 3servings
Ingredients
3tablespoonsextra-virgin olive oil
1onionthinly sliced
1red bell pepperseeded and thinly sliced
4clovesgarlicthinly sliced
1teaspoonground cumin
1/2teaspooncoriander
1teaspoonpaprika
1can(28-ounce) whole plum tomatoes with juiceschopped
In a large skillet over medium heat and oil and wait for it to start simmering.
Add onion and bell pepper, stir and cook until very soft for about 15-20 minutes. Add garlic and cook for 1 minute.
Add cumin, paprika, coriander, stir and cook for 1 minute.
Add tomato paste and stir. Pour in chopped plum tomatoes and season with salt and pepper. Bring mixture to a boil, reduce heat to a low and simmer until tomatoes have thickened, for about 10 minutes.
Gently crack eggs into the skillet over the tomatoes. Season with salt and pepper and sprinkle crumbled feta on top.
Transfer skillet to the preheated oven and bake until eggs are just set, for 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.
The spice varieties vary depending on where it's served. Shakshuka features a thick, saucy tomato base of peppers and onions with baked eggs. With menemen, the concept is a little different. Think of it as more of a soft egg scramble with lots of silky green peppers and fresh tomato.
Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there. This brings us to a contentious topic: food appropriation.
Turkish Menemen and Israeli shakshuka are very similar but differ in the method and seasoning. Both are breakfast dishes where eggs are cooked in a tomato sauce. In menemen the eggs are virtually scrambled into the sauce, whereas shakshuka eggs are placed on the sauce and only slightly mixed.
Ottolenghi advises using a fork to swirl the egg whites around in the sauce, all the while being careful not to break the yolks. Simmer until the egg whites are just set and the yolks are still slightly runny. Remove from the heat and let stand about 2 minutes before serving.
Originally coming from countries like Tunisia, Egypt, Libya, Algeria and Morocco it became popular in Israel from the Tunisian Jews. Some people believe the dish was invented in the Ottoman Empire and spread throughout the Middle East – often served with a spicy sausage.
Shakshuka is a classic North African and Middle Eastern breakfast dish. This recipe is simple and satisfying, featuring eggs poached in a bell pepper and tomato sauce. Serve it with pita or crusty bread for breakfast or brunch...or dinner!
The main difference between shakshuka and eggs in purgatory is the spices and herbs. Skakshuka features Middle Eastern spices, such as cumin and sweet paprika. Eggs in purgatory does not include these spices and uses Italian herbs, such as oregano and basil.
shakshouka, a Maghrebi (North African) dish, popular throughout the region, featuring poached eggs in a spicy tomato sauce, seasoned with peppers, onion, garlic, and various spices. The word shakshouka comes from Maghrebi Arabic dialect and means “mixed.”
It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).
Whilst strapatsada uses subtle flavours such as green peppers, pepper, basil or parsley and scrambles the eggs with feta cheese, shakshuka gains its distinctive flavour from spices such as (at least) cumin and turmeric, and requires that you poach the eggs towards the end of the cooking process.
These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.
Shakshuka is traditionally eaten with bread. Try a crusty variety like a sliced baguette to go with your shakshuka, or try it with warm pita bread or naan. You could also eat shakshuka on its own, or with rice if you prefer!
You know when the eggs are done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you “shimmy” the pan. (Keep in mind, the eggs will continue to cook after you pull the dish out of the oven.)
Also, it is perfectly acceptable to eat shakshuka straight out of the pan, using wedges of pita bread as your spoon. Of course, if you prefer a knife and fork, spoon the eggs with their sauce over lightly toasted bread. This recipe is especially tasty served on toasted Bloody Mary Bread.
What is shakshuka? You may have had it at a cafe at some time, but if you haven't it is known as a dish of North African and Middle Eastern descent. It's a meal of eggs poached in a simmered spicy tomato sauce. It's the perfect vehicle for leftovers!
Menemen is a popular traditional Turkish dish that includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast.
These two dishes are completely different. Huevos rancheros are fried eggs served with warm salsa on a fried tortilla and Shakshuka are eggs poached in a zesty tomato sauce.
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. Said to have originated in Tunisia, this breakfast recipe is popular in many parts of North Africa and the Middle East. It is so satisfying, you can serve it for breakfast, lunch, or dinner.
In Morocco, it is referred to as bīḍ w-maṭiša (بيض ومطيشة "egg and tomato"). The term shakshouka may have derived from "shak", another Arabic word meaning "to combine things together", as the dish combines tomatoes, chilies and eggs.
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Introduction: My name is Duncan Muller, I am a enchanting, good, gentle, modern, tasty, nice, elegant person who loves writing and wants to share my knowledge and understanding with you.
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