Shakshuka is a vibrant North African and Middle Eastern dish featuring eggs poached in a spicy tomato sauce. This 9-egg version offers a hearty, protein-packed breakfast or brunch option that’s perfect for sharing and adaptable to various tastes.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 can (28 oz) crushed tomatoes or pureed fresh tomatoes
- 1 teaspoon sugar (to balance acidity)
- Salt and freshly ground black pepper to taste
- 9 large eggs
- Fresh cilantro or parsley, chopped (for garnish)
- Feta cheese or crumbled goat cheese (optional, for topping)
- Crusty bread or pita, for serving
Choose a good-quality extra virgin olive oil for richer flavor.
Instructions
- Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Add the minced garlic and diced red bell pepper to the pan. Cook for another 3-4 minutes until fragrant and slightly softened.
- Stir in the ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices and release their aroma.
- Add the crushed tomatoes to the pan, stirring well to combine. Season with salt, pepper, and sugar. Bring the mixture to a simmer, then reduce the heat to low. Let it cook gently for 10-15 minutes, stirring occasionally, to develop the flavors and thicken slightly.
- Preheat your oven to 375°F (190°C). Using the back of a spoon, make 9 small wells in the tomato sauce, spaced evenly apart.
- Carefully crack each egg into a separate well, trying not to break the yolk. Cover the skillet with a lid or aluminum foil.
- Bake in the preheated oven for 8-10 minutes, or until the egg whites are set but the yolks remain runny. Adjust the cooking time if you prefer firmer yolks.
- Remove from the oven and garnish with chopped cilantro or parsley. Sprinkle with crumbled feta or goat cheese if desired.
- Serve immediately with crusty bread or pita for dipping and scooping up the flavorful sauce and eggs.
Tips
- Substitutions: You can swap fresh tomatoes for canned crushed tomatoes, or use roasted red peppers for a smoky twist.
- Adjust spice levels according to your preference. Add more cayenne for heat or omit it for milder flavor.
- For a vegetarian version, simply omit the cheese or add sautéed vegetables like spinach or zucchini.
- To make ahead, prepare the tomato sauce in advance and reheat before adding the eggs and baking.
Serving Suggestions
Serve shakshuka hot, straight from the skillet, with warm crusty bread or pita for dipping. It pairs well with a side salad or a simple cucumber and tomato salad for a complete meal.
Variations
- Spicy Moroccan shakshuka with harissa paste added to the tomato sauce.
- Vegetable-packed shakshuka with added zucchini, eggplant, or spinach.
- Cheese variations, such as adding crumbled feta, goat cheese, or a sprinkle of grated mozzarella.
- Meat options: include cooked chorizo, sausage slices, or ground beef for a heartier dish.
Storage and Reheating
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat until heated through, or microwave in 30-second intervals. For best results, reheat the eggs until just warmed to avoid overcooking the yolks.
Frequently Asked Questions
Can I make shakshuka without eggs?
Yes, you can enjoy the flavorful tomato and spice base as a vegetarian sauce or serve it with other proteins like cooked chickpeas or sausage slices. However, the traditional dish is centered around eggs.
How do I know when the eggs are done?
Egg whites should be fully set and opaque, while yolks can be runny or slightly firm depending on your preference. Typically, 8-10 minutes of baking achieves a good balance, but keep an eye on them to prevent overcooking.
Can I prepare shakshuka in advance?
It’s best to prepare the tomato sauce ahead of time and store it in the fridge for up to 2 days. Add the eggs and bake just before serving to ensure freshness and the perfect runny yolk.
What are good accompaniments for shakshuka?
Crusty bread, pita, or flatbread are classic for scooping up the sauce and eggs. A side salad or pickled vegetables can add freshness and contrast to the rich flavors.
Can I freeze shakshuka?
While the tomato sauce can be frozen for up to 3 months, it’s best to cook the eggs fresh when serving. Freezing cooked eggs can alter their texture, so it’s recommended to prepare the sauce separately for later use.
Is shakshuka suitable for breakfast, lunch, or dinner?
Shakshuka is versatile and works well at any time of day. Its hearty nature makes it perfect for breakfast or brunch, but it’s equally satisfying as a lunch or dinner dish.
Enjoy this flavorful, nourishing dish that’s simple to make and adaptable to your tastes. Whether you’re cooking for a crowd or a cozy weekend meal, this 9-egg shakshuka is sure to impress.
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