Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (28 ounces) diced tomatoes
- 4-6 large eggs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped parsley
Special Equipment Needed:
- Large skillet with lid
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and red bell pepper and cook until softened, about 5 minutes.
3. Add the garlic, paprika, cumin, salt, and black pepper and cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes and bring to a simmer.
5. Reduce the heat to low and let the mixture simmer for 10-15 minutes until the sauce has thickened.
6. Use a spoon to make 4-6 wells in the sauce.
7. Crack an egg into each well.
8. Cover the skillet with a lid and let the eggs cook for 5-7 minutes until the whites are set but the yolks are still runny.
9. Sprinkle the feta cheese and parsley over the top of the shakshouka.
10. Serve hot with crusty bread.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the vegetables and low heat for simmering the sauce and cooking the eggs.
Serving size:
4-6 servings
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 13g
Protein: 9g
Sodium: 530mg
Sugar: 7g
Fiber: 4g
Substitutions for ingredients:
- You can use any color bell pepper instead of red.
- You can use canned crushed tomatoes instead of diced tomatoes.
- You can use goat cheese instead of feta cheese.
Variations:
- Add cooked chorizo or sausage to the shakshouka for a meatier version.
- Add chopped spinach or kale to the shakshouka for extra greens.
- Use different spices such as harissa or za'atar for a different flavor profile.
Tips and Tricks:
- Make sure to simmer the sauce long enough to thicken it before adding the eggs.
- Use a spoon to make wells in the sauce so the eggs have a place to sit.
- Cover the skillet with a lid to cook the eggs evenly.
Storage Instructions:
Store any leftover shakshouka in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the shakshouka in a skillet over low heat until warmed through.
Presentation Ideas and Garnishes:
Serve the shakshouka in the skillet with crusty bread on the side. Garnish with additional chopped parsley and a sprinkle of paprika.
Pairings and Suggested Side Dishes:
- Serve with crusty bread or pita for dipping into the sauce.
- Serve with a side salad of mixed greens and a lemon vinaigrette.
Troubleshooting Advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken it.
- If the eggs are not cooking evenly, move them around with a spoon to distribute the heat.
Food Safety Advice:
- Make sure to cook the eggs until the whites are set and the yolks are still runny to avoid any risk of foodborne illness.
Food History and Flavor Profiles:
Shakshouka is a popular dish in Mediterranean and Middle Eastern cuisine. It is typically made with eggs cooked in a tomato-based sauce with spices such as cumin and paprika. The dish is flavorful and hearty, with a slightly spicy kick.
Serving Suggestions:
Serve the shakshouka for breakfast, brunch, or dinner. It is a versatile dish that can be enjoyed any time of day.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Middle Eastern