Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large eggs
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add onion and garlic, and cook until softened, about 5 minutes.
3. Add red bell pepper, cumin, paprika, and cayenne pepper, and cook for another 5 minutes.
4. Pour in crushed tomatoes and stir to combine.
5. Season with salt and black pepper, and let the mixture simmer for 10 minutes.
6. Using a spoon, create 6 wells in the tomato mixture.
7. Crack an egg into each well.
8. Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still runny.
9. Sprinkle chopped parsley and crumbled feta cheese over the top.
10. Serve hot with crusty bread.
- Time:
Preparation time: 10 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 190
- Fat: 12g
- Carbohydrates: 14g
- Protein: 9g
- Fiber: 3g
Substitutions for ingredients:
- Red bell pepper can be substituted with green bell pepper or jalapeno pepper.
- Feta cheese can be substituted with goat cheese or queso fresco.
Variations:
- Add cooked chorizo or ground beef for a meaty version.
- Use different spices such as turmeric or coriander for a different flavor profile.
- Add spinach or kale for extra nutrition.
Tips and tricks:
- Make sure to create wells in the tomato mixture before cracking the eggs to ensure even cooking.
- Use a lid to cook the eggs evenly and prevent the yolks from overcooking.
- Serve with crusty bread to soak up the tomato sauce.
Storage instructions:
- Store leftover shakshouka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat shakshouka in a skillet over medium heat until heated through.
Presentation ideas:
- Serve shakshouka in individual bowls with a sprinkle of parsley and feta cheese on top.
Garnishes:
- Fresh parsley and crumbled feta cheese.
Pairings:
- Serve with crusty bread and a side salad.
Suggested side dishes:
- Israeli salad
- Hummus and pita bread
- Roasted vegetables
Troubleshooting advice:
- If the tomato mixture is too thick, add a splash of water to thin it out.
- If the eggs are overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure to cook the eggs until the whites are set to prevent foodborne illness.
Food history:
- Shakshouka is a popular dish in North Africa and the Middle East, and is often served for breakfast.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot for breakfast or brunch.
Related Categories
Cooking Method: N/A
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Ingredient: N/A
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Region: Middle Eastern
Taste: Spicy, Tangy, Savory, Tomato, Onion, Herby, Tomato-Y, Onion-Y