Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1 can (28 ounces) crushed tomatoes
- 4-6 eggs
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped (optional)
Special Equipment Needed:
- Large skillet or cast-iron pan with lid
Step-by-Step Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, and cook until softened, about 5 minutes.
2. Add the minced garlic, ground cumin, smoked paprika, and cayenne pepper to the skillet. Stir to combine and cook for another minute.
3. Pour the can of crushed tomatoes into the skillet and stir well. Bring the mixture to a simmer and let it cook for about 10 minutes, until the sauce has thickened slightly.
4. Use a spoon to make small wells in the sauce, and crack an egg into each well. Season the eggs with salt and pepper.
5. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, until the whites are set but the yolks are still runny.
6. Remove the skillet from the heat and sprinkle with chopped parsley or cilantro, if desired.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 150
Fat: 8g
Carbohydrates: 13g
Protein: 8g
Fiber: 3g
Sugar: 8g
Sodium: 400mg
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- If you don't have cayenne pepper, you can use red pepper flakes instead.
- You can use fresh tomatoes instead of canned, but you will need to peel and chop them first.
Variations:
- Add crumbled feta cheese on top of the eggs before serving.
- Use different spices, such as coriander or turmeric, to change up the flavor.
- Add cooked chorizo or ground beef to the sauce for a meaty version.
Tips and Tricks:
- Make sure to use a skillet with a lid to cook the eggs evenly.
- If you prefer your eggs fully cooked, leave them in the skillet for a few extra minutes.
- Serve with crusty bread for dipping into the sauce.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in a skillet over medium heat until heated through.
Presentation Ideas:
Serve in the skillet with a sprinkle of fresh herbs on top.
Garnishes:
Fresh parsley or cilantro
Pairings:
Crusty bread, pita bread, or rice
Suggested Side Dishes:
Green salad or roasted vegetables
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the eggs are cooking too quickly, lower the heat and cover the skillet with a lid.
Food Safety Advice:
Make sure to cook the eggs until the whites are set and the yolks are runny to avoid any risk of foodborne illness.
Food History:
Shakshouka is a popular North African and Middle Eastern dish that is typically made with eggs cooked in a spicy tomato sauce.
Flavor Profiles:
Spicy, smoky, and savory
Serving Suggestions:
Serve hot with crusty bread for dipping into the sauce.
Related Categories
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Region: Middle Eastern