Shakshuka
Shakshouka is a Moroccan dish of poached eggs in tomatoes sauce, eggplants (sometimes) olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika and cayenne pepper.
Servings 6 People
Calories 317kcal
Equipment
- 1 Seasoned Cast Iron Baker's Skillet Lodge Cast Iron: Crafted in America with iron and oil
- 1 Induction Cooktop Burner Duxtop 1800W Portable Induction Cooktop Countertop Burner
- 1 Bamboo Wooden Spatula Riveira Bamboo Wooden Spatula for Cooking
Ingredients
- 2 tbsp Olive Oil
- 1 Onion thinly sliced
- 2 Bell peppers, thinly sliced
- 4 Cloves of garlic, minced
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1/2 tsp Cayenne pepper Adjust according to your spice preference
- 1 can (14 ounces) of diced tomatoes
- 1/2 tsp Kosher salt
- 1/2 tsp black pepper
- 4 Fresh Eggs
- 1 tbsp Fresh parsley chopped
- 1 tbsp Fresh cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the sliced onion and bell peppers, and cook until they are softened and slightly caramelized, about 8-10 minutes.
- Add the minced garlic, ground cumin, paprika, and cayenne pepper to the skillet. Stir well to coat the vegetables with the spices, and cook for an additional 2 minutes.
- Pour in the diced tomatoes, including the juice. Season with salt and pepper to taste. Reduce the heat to low, cover the skillet, and let the mixture simmer for about 15-20 minutes, allowing the flavors to meld together.
- Create small wells in the tomato and pepper mixture and crack an egg into each well. Cover the skillet again and cook for about 5-7 minutes, or until the eggs are cooked to your desired level of doneness.
- Sprinkle the fresh parsley or cilantro over the top as a garnish. Serve the Shakshuka hot with crusty bread or pita for dipping
Notes
Fresh Ingredients: Use fresh and high-quality ingredients, especially tomatoes. If fresh tomatoes are in season, you can use them instead of canned tomatoes for an even fresher taste.
Spice Level: Adjust the spice level according to your preference. If you like it milder, reduce the amount of cayenne pepper, or omit it altogether. If you like it spicier, feel free to add more cayenne or even a chopped chili pepper.
Eggs: Crack the eggs carefully into the wells you create in the tomato mixture. This ensures that the eggs cook evenly, and the yolk remains runny if that's your preference.
Bread For Dipping: Shakshuka is traditionally served with crusty bread or pita. The bread is perfect for scooping up the delicious tomato sauce and egg yolks.
Consistency of Sauce: Allow the tomato sauce to simmer until it reaches the desired consistency. A slightly thickened sauce works well with Shakshuka.
Variations: Feel free to get creative and add ingredients like spinach, olives, or bell peppers for extra flavor and texture.
Preheat the Pan: Make sure the pan is preheated before adding the ingredients. This helps in achieving a good sear on the vegetables and develops flavor.
Serve Immediately: Shakshuka is best enjoyed immediately after cooking. The eggs are at their best when the yolks are runny, so serve it hot and fresh.
Remember, Shakshuka is a versatile dish, so don't be afraid to experiment with the ingredients and make it your own!
Nutrition
Calories: 317kcal | Carbohydrates: 33g | Protein: 13g