Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (28 ounces) diced tomatoes
- 4 eggs
- 1/2 cup crumbled Tzfatit cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Cast iron skillet or oven-safe skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Heat the olive oil in a cast iron skillet over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the red bell pepper, paprika, cumin, salt, and black pepper. Cook for another 5 minutes.
5. Pour in the diced tomatoes and bring to a simmer.
6. Use a spoon to make four wells in the tomato mixture.
7. Crack an egg into each well.
8. Sprinkle the Tzfatit cheese over the top of the tomato mixture.
9. Transfer the skillet to the oven and bake for 10-15 minutes, or until the eggs are set.
10. Remove from the oven and sprinkle with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 210
Fat: 12g
Carbohydrates: 15g
Protein: 12g
Sodium: 890mg
Sugar: 8g
Substitutions for ingredients:
- Tzfatit cheese can be substituted with feta cheese or goat cheese.
- Red bell pepper can be substituted with green bell pepper or poblano pepper.
Variations:
- Add chopped spinach or kale to the tomato mixture before adding the eggs.
- Use different spices such as smoked paprika or chili powder for a different flavor profile.
- Add sliced mushrooms or diced zucchini to the tomato mixture.
Tips and tricks:
- Make sure to use an oven-safe skillet to transfer the shakshuka to the oven.
- If you prefer your eggs to be more well-done, bake for an additional 5 minutes.
- Serve with crusty bread for dipping into the tomato mixture.
Storage instructions:
Leftovers can be stored 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 the shakshuka in the cast iron skillet it was cooked in for a rustic presentation.
Garnishes:
Sprinkle with additional chopped parsley or cilantro.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Crusty bread
- Roasted potatoes
- Grilled vegetables
Troubleshooting advice:
- If the eggs are not setting, cover the skillet with a lid or aluminum foil and bake for an additional 5 minutes.
- If the tomato mixture is too watery, simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the eggs until they are set to avoid any risk of foodborne illness.
Food history:
Shakshuka is a dish that originated in North Africa and is now popular throughout the Middle East and Mediterranean.
Flavor profiles:
Savory, slightly spicy, and tangy from the tomatoes.
Serving suggestions:
Serve for breakfast, brunch, or dinner.
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Region: Israeli