SHAKSHUKA
Shakshuka is a classic North African and Middle Eastern dish of poached eggs in a spiced tomato and pepper sauce. This recipe combines the bold flavours of cumin and paprika, sautéed with garlic, onion and red peppers, to create a vibrant, rich base for gently poached eggs. Shakshuka is a versatile and healthy dish topped with fresh coriander, perfect for breakfast, brunch, or dinner. With a combination of warm spices and fresh vegetables, it is both hearty and light, making it a comforting meal served with crusty bread or pita.
RECIPE CATEGORY
Breakfast, Lunch, Dinner, Brunch, Entrée
SERVING SIZE
1 serving
CUISINE
North African, Middle Eastern, Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Sauté, Simmer, Pan-Fry
OCCASION/HOLIDAY
Anniversary, Breakfast, Brunch, Family Reunion, Father’s Day, Mother’s Day, Spring, Fall, Winter, Weekend Brunch, Easter, Ramadan
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Healthy, High Fibre, Low Cholesterol, Quick & Easy, Low Sugar, Kid-Friendly
DISH TYPE
Entrée, Breakfast, Brunch
INGREDIENTS
There are the following ingredients of Shakshuka:
- 1 egg
- ¼ onion, diced
- ½ red pepper, diced
- 1 tomato, diced
- 1 garlic clove, minced
- ½ tsp ground cumin
- ½ tsp paprika
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh coriander, for garnish
FULL NUTRITIONAL INFORMATION
- Calories: 200
- Protein: 6g
- Fat: 15g
- Carbohydrates: 12g
- Fibre: 3g
- Sodium: 150mg
PREPARATION
- Sauté The Onions And Garlic: Heat olive oil in a skillet over medium heat. Add the diced onions and garlic. Sauté until softened, about 3-4 minutes.
- Add The Peppers And Spices: Stir in the diced red pepper, cumin and paprika. Cook for another 5 minutes until the peppers are soft and fragrant.
- Add Tomatoes And Simmer: Add the diced tomato, stirring to combine. Let it simmer for 5-7 minutes until the tomatoes break down and form a sauce.
- Create A Well For The Egg: Make a small well in the sauce and gently crack the egg into the centre. Season with salt and pepper.
- Cook The Egg: Cover the skillet with a lid and cook the egg for 5-6 minutes or until the egg whites are set and the yolk remains slightly runny.
- Garnish And Serve: Top the shakshuka with fresh coriander leaves and serve immediately with bread or pita for dipping.
PREP TIME
5 minutes
COOKING TIME
15 minutes
TIPS
- Adjust Spice Levels: If you prefer a spicier shakshuka, add a pinch of cayenne or chilli flakes for extra heat.
- Perfect Eggs: To keep the yolk runny, keep an eye on the egg while cooking and adjust the cooking time according to your preference.
- Make Ahead: You can make the sauce in advance and reheat it when ready to add the egg for a quicker meal.
VARIATIONS
- Green Shakshuka: Swap out the tomatoes and peppers for spinach, kale and green chilli for a different take on the dish.
- Cheesy Shakshuka: Add crumbled feta cheese or goat cheese on top of the sauce before adding the egg for a creamy twist.
- Meat Lovers: For added protein, include cooked chorizo, sausage, or lamb mince in the base before adding the egg.
PREPPING AND STORAGE
- Fridge Storage: Store leftover sauce in an airtight container in the fridge for up to 2 days. When reheating, add a fresh egg and cook as directed.
- Freezing: Freeze the sauce without the egg in a freezer-safe container for up to 2 months. Defrost, reheat and add the egg when ready to serve.N