Spiced Tomato Shakshuka

$For your Spiced Tomato Shakshuka, you will need: - 2 tablespoons olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, finely diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 can (28 oz) crushed tomatoes - Salt and black pepper, to taste - 4 large eggs - Fresh parsley, chopped (for garnish) - Crumbled feta cheese (optional for garnish) - Crusty bread, for serving Each ingredient plays a key role in flavor. If you lack an item, here are some swaps: - Olive oil: Use avocado oil or butter for a different taste. - Onion: Shallots or leeks can work well too. - Red bell pepper: Yellow or green peppers can be used instead. - Spices: If you don't have smoked paprika, regular paprika is fine. - Eggs: For a vegan version, you can use tofu or chickpea flour mixtures. Garnishes add fun and flavor. Here are a few to try: - Fresh cilantro for a bright touch. - Sliced green onions for a mild crunch. - Avocado slices for creaminess. - A drizzle of hot sauce for extra heat. Feel free to mix and match these options to elevate your shakshuka game! {{ingredient_image_2}} Start by gathering all your ingredients. You need: - 2 tablespoons olive oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 red bell pepper, finely diced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - 1 can (28 oz) crushed tomatoes - Salt and freshly ground black pepper - 4 large eggs - Fresh parsley, chopped - Crumbled feta cheese (optional) - Crusty bread Now, chop the onion, garlic, and bell pepper. This makes cooking faster. Heat the olive oil in a large skillet over medium heat. Add the diced onion first. Cook it for about 5 minutes. You want it to be soft and clear. Next, add the minced garlic and diced bell pepper. Stir these in and cook for another 3-4 minutes. The bell pepper should soften, and the garlic will smell great. Now, sprinkle in the ground cumin, smoked paprika, and cayenne pepper. Mix this well. Let it cook for an extra minute. This helps the spices release their flavors. Now, pour in the crushed tomatoes. Season it with salt and black pepper. Bring the mixture to a gentle simmer. Reduce the heat and let it cook for 10-15 minutes. The sauce will thicken and taste great. Once the sauce is ready, create small wells in it using the back of a spoon. Carefully crack one egg into each well. Cover the skillet with a lid. Let the eggs poach for 5-7 minutes. The egg whites should be set, and the yolks will be runny. When the eggs are done, take the skillet off the heat. Garnish with freshly chopped parsley. If you like, sprinkle some crumbled feta cheese on top. Serve your Spiced Tomato Shakshuka hot with crusty bread. Enjoy every bite of this flavorful dish! To make your Spiced Tomato Shakshuka shine, focus on the base. Start with fresh onions and garlic. Sauté them until they smell sweet. This step builds a strong flavor. Use a mix of spices: cumin, smoked paprika, and cayenne. These add warmth and depth. Adjust the cayenne for your spice level. If you like it mild, use less. For a punch, add more. The crushed tomatoes form the sauce. Let it cook down until thick. This helps the flavors mingle well. Every stove is different. Keep an eye on your cooking times. After adding the tomatoes, let the sauce simmer. You want it thick, not watery. If you find it too thin, cook it longer. For poaching the eggs, adjust the time based on your taste. If you prefer firmer yolks, let them cook longer. If you like runny yolks, check them around the 5-minute mark. Cooking time can change based on the size of the eggs too. Serve your shakshuka right from the skillet. It looks great and feels warm. Add a sprinkle of fresh parsley on top for color. If you enjoy cheese, crumbled feta is a lovely touch. It adds creaminess to the dish. Pair your shakshuka with crusty bread. Use it to scoop up the sauce and eggs. You can also serve a simple salad on the side. This adds a fresh crunch. Enjoy the mix of textures and flavors! Pro Tips Adjust the Spice Level: Feel free to modify the amount of cayenne pepper based on your personal heat preference. Start with less and add more if desired. Fresh Herbs Matter: While parsley is great, adding fresh cilantro or basil can elevate the flavor profile. Experiment with different herbs for a unique twist! Perfectly Poached Eggs: To achieve the ideal runny yolk, keep an eye on the eggs and remove them from the heat as soon as the whites are set but the yolks remain soft. Serving Suggestions: Serve with crusty bread for dipping, but also consider pairing it with a side of avocado or a light salad for a complete meal. {{image_4}} You can make shakshuka your own by adding veggies. Try zucchini, spinach, or mushrooms. Each adds taste and color. For a hearty dish, use eggplant or squash. Just chop them small and add with the onion. This keeps them tender and flavorful. Mix it up based on what you have at home. Adjust the spice to fit your taste. If you love heat, add more cayenne. For a milder dish, skip the cayenne. You can also add a dash of chili flakes or a pinch of black pepper. Taste as you go and find the right balance. Everyone loves a dish that suits their heat level. Want more protein? Add cooked sausage or chickpeas. These options bring heartiness to the dish. You can also stir in beans for a boost. If you want creamy goodness, sprinkle feta or goat cheese on top. These cheeses melt beautifully and enhance the flavor. Each choice makes the dish more filling and tasty. To store leftovers of spiced tomato shakshuka, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. This dish tastes great even after a day. When you want to reheat shakshuka, use a skillet. Heat on low. Stir gently to warm it evenly. You can also use the microwave. Place it in a microwave-safe bowl and cover it. Heat in short bursts, about 30 seconds at a time. Check to see if it's hot throughout. You can freeze shakshuka for later meals. Allow it to cool completely, then transfer it to a freezer-safe container. Remember to leave some space for expansion. Shakshuka can stay good in the freezer for up to three months. To enjoy it, thaw it overnight in the fridge before reheating. Yes, you can make Shakshuka ahead of time. Cook the tomato sauce and let it cool. Store it in the fridge for up to three days. When you're ready to eat, simply reheat the sauce. Then, add the eggs and cook until they are just right. This method saves you time during busy mornings. Shakshuka pairs well with many sides. Here are some great options: - Crusty bread for dipping - Fresh salad for crunch - Yogurt for creaminess - Avocado slices for richness These sides enhance the flavors and make your meal more filling. Yes, Shakshuka is a healthy dish. It is packed with veggies and protein from the eggs. Tomatoes provide vitamins and antioxidants. Olive oil adds healthy fats. You can make it even healthier by using less oil or adding more vegetables. Enjoying this dish offers a nutritious and satisfying meal choice. This blog post dives into making delicious Shakshuka from scratch. We covered the key ingredients and their measurements, plus optional garnishes to enhance your dish. The step-by-step instructions showed how to prepare the tomato base and poach the eggs perfectly. I shared tips for flavor and texture, cooking time changes, and serving ideas. We also explored fun variations with vegetables, spices, and proteins. Finally, I provided storage info to keep your leftovers fresh. Enjoy experimenting with Shakshuka; it’s a meal that's fun to make and share!$

Spiced Tomato Shakshuka

A flavorful dish of poached eggs in a spiced tomato sauce, perfect for breakfast or brunch.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Middle Eastern

Servings 4

Calories 300 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 red bell pepper, finely diced
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
1 can (28 oz) crushed tomatoes
to taste salt
to taste freshly ground black pepper
4 large eggs
for garnish fresh parsley, chopped
optional crumbled feta cheese
for serving crusty bread

Instructions

In a large skillet or frying pan, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and tender.
Stir in the minced garlic and diced red bell pepper. Cook for an additional 3-4 minutes or until the bell pepper has softened and the garlic is fragrant.
Sprinkle in the ground cumin, smoked paprika, and cayenne pepper. Mix well to coat the vegetables with the spices, cooking for another minute to enhance the flavors.
Pour in the crushed tomatoes and season the mixture with salt and freshly ground black pepper. Allow it to come to a gentle simmer, then reduce the heat and let it cook for 10-15 minutes, until the sauce thickens slightly and the flavors meld beautifully.
Create small wells in the thickened tomato sauce using the back of a spoon. Carefully crack an egg into each well. Cover the skillet with a lid and let the eggs poach for 5-7 minutes, or until the egg whites are completely set but the yolks remain beautifully runny.
Once the eggs are cooked to your liking, remove the skillet from heat. Generously garnish with freshly chopped parsley and sprinkle crumbled feta cheese on top, if desired.

Notes

Serve directly from the skillet with crusty bread for dipping.

Keyword brunch, eggs, shakshuka, spicy, tomato