Shakshuka is a delightful Middle Eastern and North African dish that features poached eggs in a rich, spiced tomato sauce. It's a perfect meal for breakfast, brunch, or even dinner, offering a burst of flavors and a comforting warmth. This recipe is both hearty and healthy, making it a favorite for many.
Some ingredients in this recipe might not be staples in every household. Ground cumin, paprika, and coriander are essential spices that give shakshuka its distinctive flavor. If you don't already have these in your pantry, you'll need to pick them up at the supermarket. Fresh parsley is also key for garnishing and adding a fresh, vibrant touch to the dish.
Ingredients For Shakshuka Recipe
Olive oil: Used for sautéing the vegetables and adding a rich flavor.
Onion: Adds sweetness and depth to the sauce.
Red bell pepper: Provides a slight sweetness and a pop of color.
Garlic: Adds a robust, aromatic flavor.
Ground cumin: Gives the dish a warm, earthy taste.
Ground paprika: Adds a smoky, slightly sweet flavor.
Ground coriander: Offers a citrusy, nutty flavor.
Crushed tomatoes: Forms the base of the sauce, providing a rich tomato flavor.
Salt: Enhances all the flavors in the dish.
Black pepper: Adds a bit of heat and depth.
Fresh parsley: Used for garnishing, adding a fresh, vibrant touch.
Technique Tip for This Recipe
When making shakshuka, ensure that the onion and bell pepper are finely chopped to create a uniform texture in the dish. This allows them to cook evenly and blend seamlessly with the crushed tomatoes. Additionally, when adding the spices like cumin, paprika, and coriander, toast them briefly in the olive oil before adding the tomatoes. This step enhances their flavors, making the dish more aromatic and rich.
Suggested Side Dishes
Alternative Ingredients
Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a great alternative for cooking.
Onion - Substitute with leek: Leeks offer a milder flavor and can provide a similar texture when chopped and cooked.
Red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture, making them a good alternative.
Garlic - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can complement the dish well.
Ground cumin - Substitute with ground caraway seeds: Ground caraway seeds offer a similar earthy and slightly peppery flavor.
Ground paprika - Substitute with smoked paprika: Smoked paprika adds a similar color and a smoky depth of flavor to the dish.
Ground coriander - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and aromatic flavor that can enhance the dish.
Crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can provide a similar texture and flavor, though you may need to cook them down slightly longer.
Salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an umami boost.
Black pepper - Substitute with white pepper: White pepper offers a similar spiciness but with a slightly different flavor profile.
Fresh parsley - Substitute with fresh cilantro: Fresh cilantro provides a bright, fresh flavor that can complement the dish well.
Other Alternative Recipes Similar to This Dish
How to Store / Freeze This Recipe
Allow the shakshuka to cool to room temperature before storing. This helps prevent condensation and keeps the dish from becoming watery.
Transfer the shakshuka to an airtight container. Glass containers with tight-fitting lids are ideal for maintaining freshness and preventing any odors from seeping in.
Store the container in the refrigerator. The shakshuka will stay fresh for up to 4 days.
For longer storage, consider freezing. Portion the shakshuka into individual servings to make reheating easier and more convenient.
Place the portions into freezer-safe containers or heavy-duty freezer bags. Be sure to leave a little space at the top of the container or bag to allow for expansion as the shakshuka freezes.
Label the containers or bags with the date to keep track of how long they’ve been stored. Shakshuka can be frozen for up to 3 months.
When ready to enjoy, thaw the shakshuka in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
Reheat the shakshuka in a skillet over medium heat, stirring occasionally until heated through. You can also microwave it in a microwave-safe dish, stirring halfway through the heating process.
If the shakshuka appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.
Garnish with fresh parsley or other herbs just before serving to revive its vibrant flavors and presentation.
How to Reheat Leftovers
Stovetop Method:
- Place a skillet over medium heat.
- Add a splash of olive oil or a bit of water to prevent sticking.
- Add the leftover shakshuka to the skillet.
- Stir occasionally and heat until warmed through, about 5-7 minutes.
- Garnish with fresh parsley before serving.
Microwave Method:
- Transfer the shakshuka to a microwave-safe dish.
- Cover with a microwave-safe lid or a damp paper towel to retain moisture.
- Heat on medium power for 2-3 minutes, stirring halfway through.
- Check the temperature and heat in additional 30-second intervals if needed.
- Garnish with fresh parsley before serving.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Transfer the shakshuka to an oven-safe dish.
- Cover the dish with aluminum foil to prevent drying out.
- Bake for 15-20 minutes, or until heated through.
- Garnish with fresh parsley before serving.
Toaster Oven Method:
- Preheat the toaster oven to 350°F (175°C).
- Place the shakshuka in a toaster oven-safe dish.
- Cover with aluminum foil.
- Heat for 10-15 minutes, checking halfway through.
- Garnish with fresh parsley before serving.
Best Tools for This Recipe
Large skillet: A wide, flat-bottomed pan used for cooking the shakshuka sauce and allowing even heat distribution.
Wooden spoon: Ideal for stirring the ingredients without scratching the skillet.
Chef's knife: Essential for chopping the onion, bell pepper, and parsley.
Cutting board: A sturdy surface for safely chopping vegetables and herbs.
Garlic press: Useful for mincing garlic quickly and efficiently.
Measuring spoons: Necessary for accurately measuring the spices and olive oil.
Can opener: Required to open the can of crushed tomatoes.
Lid for skillet: Needed to cover the skillet when cooking the vegan eggs or tofu, ensuring they cook evenly.
Serving spoon: Used for serving the finished shakshuka onto plates or bowls.
How to Save Time on Making This Recipe
Prep ingredients in advance: Chop the onion, bell pepper, and garlic ahead of time and store them in airtight containers.
Use canned tomatoes: Opt for canned crushed tomatoes to save time on peeling and chopping fresh tomatoes.
Pre-mix spices: Combine the cumin, paprika, and coriander in a small bowl before you start cooking.
Quick-cook tofu: If using tofu, crumble it and cook it separately for a few minutes before adding it to the sauce.
One-pan method: Use a large skillet to cook everything in one pan, reducing cleanup time.
Shakshuka Recipe
Ingredients
Main Ingredients
- 2 tablespoon Olive Oil
- 1 Onion, chopped
- 1 Red Bell Pepper, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Paprika
- 1 teaspoon Ground Coriander
- 1 can Crushed Tomatoes (400g)
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ¼ cup Fresh Parsley, chopped
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and bell pepper. Cook until softened, about 5 minutes.
- Add minced garlic, cumin, paprika, and coriander. Cook for another minute.
- Pour in the crushed tomatoes. Season with salt and pepper. Simmer for 10 minutes.
- Make small wells in the sauce and add the vegan eggs or tofu, if using. Cover and cook for another 5 minutes.
- Garnish with fresh parsley and serve hot.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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