Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked 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 crumbled feta cheese
- 2 tablespoons chopped fresh 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, cumin, smoked paprika, and cayenne pepper and cook for 1 minute.
4. Add the crushed tomatoes, salt, and black pepper and bring to a simmer.
5. Reduce the heat to low and let the sauce simmer for 10-15 minutes, until it has thickened.
6. Crack the eggs into the sauce, spacing them evenly.
7. 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.
8. Sprinkle the feta cheese and parsley over the top of the shakshuka.
9. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking the vegetables and simmering the sauce
- Low heat for cooking the eggs
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 17g
- Protein: 12g
- Fiber: 4g
Substitutions for ingredients:
- You can use diced tomatoes instead of crushed tomatoes.
- You can use goat cheese instead of feta cheese.
- You can use cilantro instead of parsley.
Variations:
- Add cooked chorizo or ground beef to the sauce for a meatier version.
- Add chopped spinach or kale to the sauce for a healthier version.
- Use different spices, such as coriander or turmeric, to change up the flavor.
Tips and tricks:
- Make sure to space the eggs evenly in the sauce so they cook evenly.
- Use a lid to cook the eggs faster and more evenly.
- Serve with crusty bread for dipping into the sauce.
Storage instructions:
- Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shakshuka in a skillet over low heat until warmed through.
Presentation ideas:
- Serve the shakshuka in individual bowls or on a large platter.
- Garnish with additional parsley or cilantro.
Garnishes:
- Fresh herbs, such as parsley or cilantro
- Crumbled cheese, such as feta or goat cheese
Pairings:
- Crusty bread or pita bread
- Salad greens with a lemon vinaigrette
Suggested side dishes:
- Hummus and pita chips
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the eggs are cooking too quickly, reduce the heat to low.
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:
- Shakshuka is a popular Middle Eastern and North African dish that is typically served for breakfast or brunch.
Flavor profiles:
- Spicy, smoky, and savory
Serving suggestions:
- Serve the shakshuka in individual bowls or on a large platter with crusty bread for dipping into the sauce.
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Region: Middle Eastern