Shakshuka

Shakshuka is a delicious and quick meal featuring perfectly poached eggs nestled in a flavorful, spiced tomato sauce. This Middle Eastern classic is easy to prepare, incredibly flavorful, and best served with warm bread for scooping up the rich sauce and eggs. Whether you’re enjoying it for breakfast, brunch, or dinner, Shakshuka is a comforting, satisfying dish that will soon become a favorite.

Why You’ll Love This Recipe

Shakshuka is a one-pan meal that’s as easy as it is delicious. The smoky, spiced tomato sauce, enriched with garlic, cumin, and paprika, forms the perfect base for the tender poached eggs. The addition of chickpeas adds a hearty element to the dish, making it filling and nutritious. It’s a versatile meal that can be enjoyed at any time of the day and pairs wonderfully with warm crusty bread to soak up every last bit of sauce. This dish is not only flavorful but also healthy, making it the perfect choice for a quick, satisfying meal.

Ingredients

• 2 tablespoons salted butter

• 1 medium onion, finely diced

• 1 red pepper, finely diced

• 2 cloves garlic, minced

• 1 ½ cups chicken broth

• 1 cup crushed tomatoes

• 1 ½ teaspoons smoked paprika

• 1 teaspoon ground cumin

• 6 tablespoons tomato paste

• 1 teaspoon salt (plus more for the eggs)

• Black pepper to taste

• 1 cup canned chickpeas (garbanzo beans), rinsed and drained

• 5 eggs

• Feta cheese crumbles (optional, for garnish)

• Fresh cilantro or parsley sprigs (optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C).

2. In an oven-safe pan, melt the butter over medium heat. Add the diced onion and red pepper, and sauté until the vegetables are softened, about 4-5 minutes.

3. Add the garlic and stir for 1 minute until fragrant.

4. Stir in the chicken broth, crushed tomatoes, smoked paprika, and cumin. Cook for a few minutes to reduce the broth slightly.

5. Mix in the tomato paste, chickpeas, salt, and black pepper. Heat for an additional 2-3 minutes.

6. Create wells in the sauce using the back of a spoon, then crack the eggs into the wells. Season the eggs with salt and pepper to taste.

7. Transfer the pan to the oven and bake for 8-12 minutes, or until the eggs are cooked to your desired doneness.

8. Garnish with feta cheese crumbles and fresh cilantro or parsley, if desired.

9. Serve hot with warm bread for dipping.

Servings and Timing

• Servings: 6 servings

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Calories: 240 kcal per serving

Variations

• Vegan Version: Omit the butter and feta cheese, and use a plant-based yogurt or tahini drizzle for creaminess instead of feta.

• Add More Vegetables: Feel free to add spinach, zucchini, or eggplant for additional vegetables and flavor.

• Spicy Shakshuka: For a spicier version, add some chopped fresh chili peppers or a pinch of cayenne pepper to the sauce.

• Cheese Options: You can substitute feta with goat cheese, ricotta, or even mozzarella for different flavor profiles.

Storage/Reheating

• Storage: Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the oven at 350°F (175°C) until heated through. You can also reheat on the stovetop, but be careful not to overcook the eggs.

• Freezing: It’s not recommended to freeze shakshuka, as the texture of the eggs may change upon thawing.

FAQs

1. Can I use other beans instead of chickpeas?

Yes, you can substitute chickpeas with other beans like black beans, white beans, or kidney beans, depending on your preference.

2. How do I make sure the eggs are cooked perfectly?

To get perfectly poached eggs, check the shakshuka after 8 minutes of baking. If you prefer your eggs runnier, remove them earlier; for firmer eggs, leave them in for a few more minutes.

3. Can I make this dish without a cast-iron pan?

Yes, you can use any oven-safe pan, such as a regular frying pan or a Dutch oven, to make shakshuka. The key is to use a pan that can go from stovetop to oven.

4. Can I make shakshuka ahead of time?

Yes, you can prepare the sauce in advance and store it in the fridge for up to 2 days. When you’re ready to serve, simply reheat the sauce, create the wells, crack the eggs, and bake.

5. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes. Just chop them finely and cook them down until they form a sauce-like consistency, which may take a bit longer than using canned tomatoes.

6. How do I make the shakshuka spicier?

To make the dish spicier, add fresh chili peppers or a pinch of chili powder to the sauce. You can also drizzle with hot sauce before serving.

7. Can I add cheese directly into the sauce?

While traditionally the cheese is used as a topping, you can stir cheese into the sauce for a creamier version, like adding feta crumbles or a melty cheese blend.

8. Can I use a non-dairy substitute for the creaminess in this recipe?

Yes, you can use non-dairy yogurt or a cashew cream for a vegan version of this recipe to replace the richness of feta cheese.

9. Can I make this dish without tomatoes?

You can make a similar dish using other vegetables like bell peppers or eggplant, but the flavor will differ. Tomatoes are key for the traditional shakshuka sauce.

10. What bread should I serve with shakshuka?

Traditionally, shakshuka is served with crusty bread like pita, challah, or baguette to scoop up the sauce and eggs. You can also use any bread you like.

Conclusion

Shakshuka is a flavorful and nutritious dish that’s perfect for any meal of the day. With poached eggs nestled in a spiced tomato sauce, it’s a delightful and hearty dish that will keep you coming back for more. Whether you’re serving it for breakfast, brunch, or dinner, shakshuka is guaranteed to be a hit! Enjoy!

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