Shakshuka

Transport your taste buds to the vibrant streets of North Africa and the Middle East with Shakshuka, a savory and aromatic dish that’s as delightful to eat as it is to say. This culinary gem combines the richness of tomatoes, the warmth of spices, and the comforting presence of eggs cooked to perfection. Join us on a culinary adventure as we explore the flavors and textures of this beloved dish.

Shakshuka is a dish that invites creativity and customization, allowing you to tailor it to your taste preferences. To start, heat olive oil in a skillet and sauté finely chopped onions, diced red capsicum, and minced garlic until softened. Then, add a medley of spices, including ground cumin, paprika, coriander, and a hint of dried chili for those who crave a bit of heat. For an extra boost of protein and texture, you can add red kidney beans, although they’re optional.

Next, pour in a can of crushed tomatoes, allowing the flavors to meld together and create a luscious sauce. Season with salt and pepper to taste, adjusting the seasoning to suit your palate. Once the sauce is simmering and fragrant, it’s time to crack in the eggs. Create wells in the sauce and carefully crack the eggs into them, allowing them to nestle snugly in the tomato mixture.

Cover the skillet and let the eggs cook until the whites are set but the yolks are still gloriously runny, creating a delightful contrast of textures. Garnish your Shakshuka with fresh cilantro for a burst of freshness and, if desired, sprinkle with grated parmesan cheese for a decadent finish.

Enjoy the aromatic flavors and rich textures of Shakshuka as you savor each spoonful of this delightful dish. Whether enjoyed for breakfast, brunch, or dinner, it’s sure to become a favorite in your household.

shakshuka

Recipe by wildfoodjourneyCourse: Breakfast

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

200-3000

kcal

Ingredients

• 1 tablespoon olive oil

• 1/2 onion, chopped

• 1/2 red capsicum, chopped

• 2 garlic cloves, minced.

• 1 teaspoon ground cumin

• 1 teaspoon ground paprika

• 1/2 teaspoon ground coriander

• 1/4 teaspoon dried chili, optional

• 1/2 can red kidney beans, drained and rinsed.

• 1 can crushed tomatoes.

• salt and pepper to taste.

• 4-6 large eggs

• fresh cilantro, garnish

• fresh parmesan cheese, to garnish

Directions

• Heat olive oil in a frying pan over medium heat. Add chopped onion and cook until softened.
• Add diced red capsicum and cook for an extra 3-4 minutes until it starts to soften.
• Stir in minced garlic, ground cumin, paprika, ground coriander, and chilli (if using). Cook for 1-2 minutes until the spices become fragrant.
• Pour in the crushed tomatoes, and season with salt and pepper. Simmer the sauce for about 10-15 minutes, allowing it to thicken. Add kidney beans and stir through.
• Using a spoon, make small wells in the tomato sauce for each egg. Crack each egg into a separate well.
• Cover the frying pan with a lid and let the eggs cook in the simmering sauce for 5-7 minutes or until the egg whites are set, but the yolks are still runny. Adjust the cooking time based on your preference for eggs cooked.
• Sprinkle fresh cilantro & parmesan over the top.
• Serve the shakshuka, accompanied by crusty bread or pita for a healthy option.