Shakshuka is a popular dish that originated in North Africa and the Middle East, but has now become a beloved breakfast and brunch option in many other parts of the world. The dish is essentially eggs poached in a flavorful tomato sauce that is often seasoned with spices like cumin, paprika, and chili powder.
The name “shakshuka” is derived from the Arabic word “shakshouka,” which means “mixture.” It is a dish that is traditionally made with simple and affordable ingredients such as onions, tomatoes, eggs, and spices.
The dish is often served hot and can be enjoyed on its own or with a variety of sides like bread, pita, or rice. It is also a versatile dish that can be easily adapted to personal tastes and preferences by adding ingredients like bell peppers, feta cheese, or even meat like lamb or beef.
Shakshuka is not only delicious, but it’s also a nutritious meal that is rich in protein, vitamins, and minerals. The eggs provide a good source of protein while the tomatoes are high in vitamin C and potassium. The dish is also relatively low in calories and can be a healthy breakfast or brunch option.
Here’s a recipe for shakshuka that serves 2-3 people:
Ingredients:
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 garlic cloves, minced
– 1 red bell pepper, chopped
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– 4-6 eggs
– Fresh parsley or cilantro, chopped for garnish
– Feta cheese, crumbled for garnish
Instructions:
1. Heat olive oil in a large skillet or frying pan over medium heat. Add chopped onions and cook until they are soft and translucent.
2. Add minced garlic and chopped red bell pepper to the skillet and cook for another 2-3 minutes until the pepper is softened.
3. Add ground cumin, paprika, and cayenne pepper to the skillet and stir until the vegetables are coated with the spices.
4. Pour the can of diced tomatoes into the skillet and stir. Season with salt and pepper to taste.
5. Bring the mixture to a simmer and let it cook for 10-15 minutes until the sauce has thickened.
6. Using a spoon, make small wells in the sauce and crack an egg into each well.
7. Cover the skillet with a lid and cook for another 5-8 minutes, or until the eggs are cooked to your liking.
8. Remove the skillet from the heat and garnish with chopped fresh parsley or cilantro and crumbled feta cheese.
9. Serve hot with crusty bread or pita on the side.
Here Are A Few Additional Notes On Shakshuka:
– Shakshuka is a very forgiving dish and can be adapted to your personal taste preferences. Feel free to add or omit ingredients to your liking. For example, some people like to add sliced chorizo or diced potatoes to the sauce for extra flavor and texture.
– When making shakshuka, it’s important to use a skillet or frying pan with a lid. The lid helps to steam the eggs and cook them evenly. If you don’t have a lid, you can use a large piece of foil to cover the pan instead.
– If you prefer your eggs more well-done, you can cook the shakshuka for a few extra minutes. Alternatively, if you like your eggs runny, you can remove the skillet from the heat a bit earlier.
– Shakshuka is a great dish for meal prep. You can make a large batch of the sauce and store it in the fridge for up to 5 days. When you’re ready to eat, simply reheat the sauce and crack the eggs into it as usual.
– Finally, shakshuka is often enjoyed for breakfast or brunch, but it can also make a satisfying lunch or dinner. Serve it with a side salad or roasted vegetables to make it a complete meal.
Enjoy your delicious and healthy shakshuka!
