Classic Egg Shakshuka Recipe
The kitchen has recently become my favorite space, and I find myself cooking even more during the rainy season. Yesterday, after completing my daily workout, I stood by the window with a coffee while browsing through my book and decided I wanted to prepare something hearty yet quick.
As I ventured into the kitchen, a glance into the fridge revealed eggs—Egg Shakshuka was the perfect choice. I opted for the traditional version featuring a base of tomatoes, onions, and garlic, but the recipe is versatile enough to allow the addition of your favorite fresh vegetables.
There’s something enchanting about observing the sauce simmer gently in the pan while the eggs poach to perfection. Mastering the timing is crucial, and the secret to a flawless Shakshuka lies in cooking the eggs over just the right heat.
Follow the steps outlined below to prepare Egg Shakshuka, which is sure to provide warmth and cheer even on the dreariest monsoon days.
Contents
Required Equipment
- Skillet: A cast iron skillet works best for preparing shakshuka, although a frying pan can be used as well.
- Ladle: A ladle is handy for mixing the spices, tomatoes, and onions together.
- Knife: A knife is essential for finely chopping onions, garlic, and bell peppers.
- Measuring Spoons: I recommend using measuring spoons to ensure accurate seasoning amounts.
Egg Shakshuka Ingredients & Substitutions
Note: This recipe yields enough for six servings of wings. If you wish to make more or fewer, please adjust the quantities accordingly.
- 2 Tablespoons Olive oil
- 1 Medium Onion, diced
- 1 Red Bell Pepper, seeded and diced
- 4 Garlic Cloves, finely chopped
- 2 Teaspoon Paprika
- 1 Teaspoon Cumin
- ¼ Teaspoon Chili Powder
- 1 (28-ounce can) Crushed Tomatoes
- 3 Eggs
- Salt
- Black Pepper, to taste
- 1 Small Bunch Fresh Cilantro, chopped
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 10 Minutes | 20 Minutes | 30 Minutes |
How To Make An Egg Shakshuka At Home
Step 1
In a pan, heat oil, then add the diced onions and red bell pepper.
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Step 8
Top with cilantro and Italian seasoning.
Step 9
Finally, serve and savor the delightful Egg Shakshuka in moments.
Expert Tips That I Recommend
- Simmer the sauce on medium heat to enhance the flavors. Season gradually to ensure even cooking.
- The natural sweetness from the onion and pepper forms the flavor foundation for the dish, so I recommend cooking them over medium heat until they change color.
- When preparing Shakshuka, it’s crucial that the eggs nestle into the sauce without the whites overflowing excessively. Crack the eggs gently.
- I cover the pan with a lid to ensure even cooking of the eggs. If you prefer a firmer yolk, cook for up to 10 minutes. For a runny yolk, aim for only 5-7 minutes.
- For a silkier sauce, you might consider pulsing the tomatoes in a blender.
FAQs About Egg Shakshuka
This can occur when fresh tomatoes are used and they weren’t simmered properly. To rectify this, allow the sauce to simmer longer while stirring occasionally to enable moisture to evaporate during cooking.
The blandness may arise from insufficient seasoning or not simmering the sauce adequately.
I prefer to cook the eggs with a lid on, which helps to trap the steam for even cooking.
Create deep wells in the sauce with a spoon so the eggs can settle securely. Alternatively, crack the eggs into a small bowl first, then gently pour them into the sauce.
This usually occurs when eggs are cooked over a high flame or if the pan is not removed immediately once the whites have set.
Nutritional Information Per Serving
Egg shakshuka is not only tasty but also a nutritious dish that combines protein-enriched eggs with a savory tomato and pepper base. It serves as a wholesome choice for breakfast, brunch, or even a light dinner. Below is a summary of its average nutritional content per serving, providing insight into what you consume in each satisfying portion.
| Calories | 685 kcal |
| Carbohydrates | 15 g |
| Fat | 54 g |
| Saturated Fat | 12 g |
| Polyunsaturated Fat | 8 g |
| Monounsaturated Fat | 30 g |
| Trans Fat | 0.1 g |
| Cholesterol | 982 mg |
| Sodium | 394 mg |
| Potassium | 730 mg |
| Fiber | 3 g |
| Sugar | 7 g |
| Vitamin A | 5635 IU |
| Vitamin C | 169 mg |
| Calcium | 199 mg |
| Iron | 7 mg |
The adaptability of shakshuka is one of its greatest advantages; it can be tailored to accommodate various dietary requirements. For a dairy-free variant, forgo the cheese topping. Those following low-carb or keto lifestyles can reduce the amount of onions and peppers, or enjoy it without bread.
- Skillet
- Ladle
- Knife
