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Easy Shakshuka: Poached Eggs in a Spicy Tomato and Pepper Sauce

Recipe Overview

Shakshuka is a vibrant and flavorful dish that hails from the Middle East, boasting a delightful combination of poached eggs nestled in a rich, spicy tomato and pepper sauce. This easy Shakshuka recipe is not only simple to prepare but is also a crowd-pleaser that can be enjoyed for breakfast, brunch, or even dinner. With its roots tracing back to North Africa, this dish has become a beloved staple in many households, thanks to its hearty flavors and the ability to customize it according to personal preferences.

The unique qualities of Shakshuka lie in its robust sauce, often brimming with spices such as cumin and paprika, making it an exciting dish for the senses. Whether you’re craving a comforting meal on a chilly day or a fresh, healthy option to brighten your brunch table, homemade Shakshuka: Poached eggs in a spicy tomato and pepper sauce from scratch will not disappoint. Plus, you can easily adapt this recipe to suit dietary needs, including a delicious vegan Shakshuka, by simply omitting the eggs and adding other plant-based proteins.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Serving Size: 4 servings

Ingredients

For the sauce:

• 2 tablespoons of olive oil
• 1 medium onion, diced
• 1 bell pepper, diced (red or yellow preferably)
• 3 cloves of garlic, minced
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1/4 teaspoon of cayenne pepper (adjust to taste)
• 1 can (14 oz) of diced tomatoes (or fresh tomatoes, about 4 medium, chopped)
• Salt and pepper to taste
• Fresh cilantro or parsley, for garnish

For the eggs:

• 4-6 large eggs

Equipment List

• Large skillet or frying pan with a lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Knife and chopping board
• Mixing bowl (optional, for ingredient prep)

Step-by-Step Instructions

1. Heat the olive oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. The aroma will start to fill your kitchen with warmth and inviting scent.
2. Sauté onion and pepper: Add the diced onion and bell pepper to the skillet. Cook for 5-7 minutes until the onion is soft and translucent, stirring occasionally. You’ll notice the vibrant colors coming together beautifully.
3. Add garlic and spices: Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for an additional minute, allowing the spices to bloom and release their fragrant oils.
4. Incorporate tomatoes: Pour in the canned diced tomatoes along with their juices. Use a spoon to break up any large pieces, and season with salt and pepper. Bring the mixture to a simmer, and let it cook for 10-15 minutes, stirring occasionally. The sauce will begin to thicken and deepen in color, creating a rich base for the eggs.
5. Create wells for eggs: Using the back of a spoon, make small wells in the sauce for the eggs. They should be evenly spaced to allow for even cooking.
6. Crack the eggs: Gently crack the eggs into the wells you’ve created. If you prefer runnier yolks, make shallow wells; deeper wells keep the yolks from cooking too fast. Cover the skillet with a lid and let cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. The steam from the covered skillet will help cook the tops of the eggs while keeping the yolks beautifully soft.
7. Garnish and serve: Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with fresh cilantro or parsley for a burst of color and freshness. Serve hot, directly from the skillet, with crusty bread or pita on the side to mop up the delicious sauce.

Special Notes

If you’re looking to make this easy Shakshuka recipe ahead of time, prepare the sauce in advance and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the sauce in the skillet, create the wells, and add the eggs.

To reheat leftovers, gently warm in the skillet over low heat, adding a splash of water or vegetable broth to keep the sauce moist. If the sauce seems too thick, stir in 1-2 tablespoons of water until the desired consistency is reached before adding the eggs.

Variations and Customizations

This dish is incredibly adaptable. Here are some variations to try:

• Vegan option: Substitute the eggs with silken tofu or chickpeas for a protein-rich, plant-based version.
• Extra veggies: Add spinach, kale, or zucchini to increase the nutritional value and incorporate more vegetables into the dish.
• Cheesy delight: For a creamier texture, sprinkle crumbled feta or goat cheese on top just before serving.
• Spice it up: Experiment with different spices or hot sauces to customize the heat level to your liking.

Nutritional Information

(Estimated per serving, based on 4 servings; actual values may vary):

• Calories: 250
• Protein: 12g
• Fat: 20g
• Carbohydrates: 15g
• Fiber: 4g

Engaging Visual Details

As you prepare this dish, allow yourself to soak in the visual appeal. The vibrant reds and yellows of the sauce will create a mouthwatering presentation in your skillet. The final dish should be a harmonious blend of colors, prominently featuring the sunny, golden yolks of the poached eggs. Serve directly from the skillet with fresh herbs adding a splash of green on top, and your guests will have a visual feast as well as a culinary delight.

Conclusion

Shakshuka is not just a meal; it’s a celebration of flavors, colors, and warmth all in one dish. The ease of preparation paired with its rich, satisfying taste makes it a perfect addition to your cooking repertoire. We encourage you to try this homemade Shakshuka: Poached eggs in a spicy tomato and pepper sauce from scratch, and indulge in the pleasure it brings to your table.

Don’t forget to leave a comment below if you tried this recipe! We would love to hear your thoughts and any personal twists you might have added. Share your version on Instagram and tag us with MyDeliciousDish. Happy cooking!