Shakshuka
Few dishes bring people together quite like a bubbling pan of shakshuka. Originating from North Africa and deeply loved across the Middle East, this vibrant one-pan meal is a celebration of simple, bold flavors.
Imagine rich, warmly spiced tomatoes simmering away, creating the perfect poaching liquid for soft, delicate eggs. It is a wonderfully versatile dish that works just as perfectly for a lazy weekend brunch as it does for a quick weeknight dinner. The best part? Gathering around the table and using thick slices of crusty bread to scoop up every last drop of the savory sauce and rich egg yolk.
Ingredients
Instructions
Soften the vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook them gently for about 5 to 7 minutes, stirring occasionally, until the vegetables are soft and the onion turns translucent.
Toast the spices: Stir the minced garlic, ground cumin, smoked paprika, and chili flakes into the skillet. Let the spices cook for about one minute. You will smell a wonderful, warm aroma as the spices bloom in the hot oil.
Simmer the tomato sauce: Pour the canned tomatoes into the pan. Stir everything together and season with salt and black pepper. Lower the heat slightly and let the sauce simmer for about 10 minutes. The sauce will thicken and the flavors will meld together beautifully.
Poach the eggs: Use the back of a spoon to make small wells in the thick tomato sauce. Carefully crack one egg into each well. Cover the skillet with a lid and let the eggs cook for 4 to 6 minutes. Keep an eye on them so the whites set fully, but the yolks stay runny.
Garnish and serve: Remove the pan from the heat. Scatter the fresh parsley or cilantro over the top. Serve the shakshuka immediately right out of the skillet, making sure you have plenty of warm, crusty bread on the side for dipping.
Shakshuka tray
For a rich, smoky twist, preheat your oven to 400°F (200°C). Toss the chopped onion and 2 teaspoons of olive oil in a roasting tin. Roast for 10-12 minutes. Stir in the crushed garlic cloves, the can of chopped tomatoes, smoked paprika, and chili flakes, if using. Roast for 5 more minutes. Lower the oven to 350°F (180°C). Crack 4 eggs into the sauce and bake for 4-6 minutes. Scatter fresh parsley before serving.
Notes
You can make the tomato base up to three days in advance. Keep it in the fridge, then simply reheat it in a skillet and add the fresh eggs when you are ready to eat.
Variations
Sprinkle crumbled feta or creamy goat cheese over the sauce just before you add the eggs. The salty bite pairs perfectly with the sweet tomatoes.
Drizzle with 1 tablespoon of tahini.
To boost the greens, stir a handful of fresh spinach or kale into the tomato sauce right before making the wells for the eggs.
For a chorizo shakshuka, Add 1/2 cup of chorizo with the onion.
Source
Middle East cuisine
Food in the World