How to Prepare Perfect Shakshuka

  • 2 min read
  • Feb 07, 2022

Shakshuka. Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty. Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa.

Shakshuka Shakshuka leftovers will keep for seven days in the fridge, so plan on doubling the recipe to use throughout the week! What are some variations of this shakshuka recipe? Try replacing the Sriracha with cayenne pepper, depending on the spice level that you want. You can have Shakshuka using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Shakshuka

  1. It’s 4 of eggs.
  2. You need 1 tbsp of olive oil.
  3. It’s 1/2 of medium onion, diced.
  4. You need 1 clove of garlic, minced.
  5. Prepare 1 of medium green bell pepper, diced.
  6. It’s 2 cans of diced tomatoes.
  7. It’s 2 tbsp of tomato paste.
  8. It’s 1 tsp of chili powder.
  9. It’s 1 tsp of cumin.
  10. You need 1 tsp of paprika.
  11. It’s 1 pinch of cayenne pepper.
  12. It’s 1 tbsp of sugar.
  13. You need to taste of salt & pepper.
  14. It’s of optional garnish of parsley.

Cayenne is the traditional heat source for shakshuka. Not only is it fun to say, but shakshuka eggs is one of my favorite vegetarian dishes of all time. Made of every-day ingredients–eggs, tomatoes, bell peppers, onions, and garlic–this dish is healthy, satisfying, and packed with flavor. Heat the vegetable oil in a deep skillet over medium heat.

Shakshuka instructions

  1. Heat olive oil in heavy pan or skillet and sauté onions until soften. Add garlic and stir-fry until fragrant..
  2. Add bell pepper and stir-fry until soften (5-7 mins)..
  3. Add tomatoes and tomato paste, stir until blended. (Note: For thicker sauce, reduce the amount of tomato juice added into the pan from the can if canned tomatoes are used.).
  4. Add spices and sugar into the pan. Stir to blend well..
  5. Simmer on medium heat for 5-7 mins until the sauce has been reduced..
  6. Add salt & pepper to taste, stir well. Sample the sauce and add spices according to taste & preference..
  7. Make 4 shallow wells in the sauce and drop in the eggs. Cover pan and simmer for 10-15 minutes. (Note: If you prefer firmer eggs, add them earlier.).
  8. Garnish with parsley and serve. Ideal with pita bread, whole meal bread or over rice..

Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Stir in the olive oil, garlic, onion and salt. Cook until the garlic begins to. The shakshuka concept is very simple. Eggs are soft cooked atop a bed of thick reduced tomato sauce with peppers.