Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 6 eggs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Cast iron skillet or oven-safe skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a food processor or blender, puree the roasted red peppers until smooth.
3. In a cast iron skillet or oven-safe skillet, heat the olive oil over medium heat.
4. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the minced garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
6. Add the pureed roasted red peppers and crushed tomatoes to the skillet. Stir to combine.
7. Bring the mixture to a simmer and let cook for 5-10 minutes until slightly thickened.
8. Use a spoon to make 6 wells in the sauce. Crack an egg into each well.
9. Season the eggs with salt and pepper.
10. Transfer the skillet to the oven and bake for 10-15 minutes until the eggs are set.
11. Remove from the oven and sprinkle with chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Oven temperature: 375°F
Serving size:
6 servings
Nutritional information:
Calories: 190
Fat: 12g
Carbohydrates: 13g
Protein: 10g
Sodium: 450mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Red bell peppers can be substituted with jarred roasted red peppers.
- Crushed tomatoes can be substituted with diced tomatoes or tomato sauce.
Variations:
- Add crumbled feta cheese on top before baking.
- Add sliced chorizo or cooked ground beef for a meatier version.
- Add sliced jalapenos for extra spice.
Tips and tricks:
- Make sure to use an oven-safe skillet to transfer the shakshouka to the oven.
- Serve with crusty bread for dipping into the sauce.
- Use fresh parsley for a pop of color and flavor.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in the skillet for a rustic presentation.
- Garnish with additional chopped fresh parsley.
Garnishes:
- Chopped fresh parsley
- Crumbled feta cheese
Pairings:
- Crusty bread
- Israeli salad
- Hummus
Suggested side dishes:
- Israeli couscous
- Roasted vegetables
- Grilled pita bread
Troubleshooting advice:
- If the eggs are not setting in the oven, cover the skillet with foil and continue baking until the eggs are set.
Food safety advice:
- Make sure to cook the eggs until the whites and yolks are firm to prevent foodborne illness.
Food history:
- Shakshouka is a popular Middle Eastern and North African dish that is typically served for breakfast or brunch.
Flavor profiles:
- Smoky, slightly spicy, and savory.
Serving suggestions:
- Serve hot and enjoy as a main dish for breakfast, lunch, or dinner.
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Region: Middle Eastern