CLASSIC SHAKSHUKA EGGS IN SPICED TOMATOES
Classic Shakshuka Eggs In Spiced Tomatoes is a classic North African and Middle Eastern dish featuring gently poached eggs simmered in a richly spiced tomato and pepper sauce. This single-serve recipe captures the essence of shakshuka in a compact and easy-to-prepare portion that’s perfect for breakfast, brunch or a light dinner. It combines the richness of a perfectly cooked egg with the vigorous flavours of garlic, cumin and sautéed peppers, all bathed in juicy tomatoes made in just one pan with olive oil. Shakshuka is comforting, protein-rich and packed with antioxidants and essential nutrients. Its simplicity and speed make it ideal for busy mornings or solo meals and the flavours are so satisfying that you’ll never miss the meat. Serve Classic Shakshuka Eggs In Spiced Tomatoes straight from the skillet with a slice of crusty bread or warm pita to soak up every last bit of the savoury sauce.
RECIPE CATEGORY
Brunch
SERVING SIZE
1
CUISINE
Middle Eastern
PREPARATION/TECHNIQUES
Sauté, Simmer, One-Pot Wonders
OCCASION/HOLIDAY
Casual Dinner, Mother’s Day, Ramadan, Date Night, Back to School, Family Reunion, Fall
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Healthy, High Protein, Quick & Easy, Low Sugar, Dairy-Free, Nut-Free
DISH TYPE
Main Course
INGREDIENTS
The following ingredients are required for the preparation of Classic Shakshuka Eggs In Spiced Tomatoes:
- 50 grams | 1.76 ounces | 1 egg
- 40 grams | 1.41 ounces | ¼ cup diced tomatoes
- 25 grams | 0.88 ounces | ¼ cup bell pepper, diced
- 5 millilitres | 0.08 fluid ounces | ½ teaspoon olive oil
- 25 grams | 0.04 ounces | ¼ teaspoon garlic, minced
- 5 grams | 0.02 ounces | ¼ teaspoon cumin
FULL NUTRITIONAL INFORMATION
- Calories: 150 kilocalories
- Protein: 9.3 grams
- Fat: 10.4 grams
- Saturated Fat: 3.5 grams
- Carbohydrate: 3.6 grams
- Sugars: 2.2 grams
- Fibre: 1.0 grams
- Sodium: 205 milligrams
PREPARATION
These steps are followed for the preparation of Classic Shakshuka Eggs In Spiced Tomatoes:
- Heat The Pan: Place a small non-stick skillet over medium flame and add the olive oil.
- Sauté Aromatics: Add the minced garlic and diced bell pepper to the pan. Cook for 2 to 3 minutes until fragrant and slightly softened.
- Add Tomatoes And Spices: Stir in the diced tomatoes and cumin. Let the mixture simmer for 5 minutes, allowing the flavours to meld and the sauce to thicken slightly.
- Make A Well: Use a spoon to create a small well in the centre of the tomato mixture.
- Crache Egg: Gently crack the egg into the well. Cover the pan with a lid and cook on low heat for 5 to 7 minutes or until the egg white is set and the yolk is still slightly runny.
- Season And Serve: Season with salt and black pepper to taste. Serve hot, straight from the skillet, with warm pita or crusty bread.
PREPARATION TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Classic Shakshuka Eggs In Spiced Tomatoes:
- Cover While Cooking: Covering the skillet helps to cook the egg evenly and prevents overcooking the yolk.
- Use Fresh Tomatoes: If preferred, substitute canned tomatoes with fresh ripe ones for added freshness.
- Customise Texture: Simmer longer for a thicker sauce or shorter for a juicier base.
- Prevent Sticking: Always preheat the skillet and use non-stick or cast-iron to avoid sticking.
- Yolk Preferences: Adjust the cooking time depending on whether you prefer a runny or firm yolk.
VARIATIONS
- Add Herbs: Sprinkle fresh parsley or coriander over the top before serving for added brightness.
- Make It Spicy: Add a pinch of chilli flakes, harissa or cayenne pepper for heat.
- Cheesy Finish: Top with crumbled feta or a sprinkle of mozzarella before covering to cook.
- Vegetable Boost: Include chopped spinach, mushrooms or zucchini for added nutrients.
- Egg-Free Version: Replace the egg with a scoop of hummus or tofu scramble for a vegan option.
- Smoky Twist: Swap regular cumin with smoked paprika or add a dash of chipotle powder.
PREPPING AND STORAGE
- Refrigeration: Store leftover Classic Shakshuka Eggs In Spiced Tomatoes in an airtight container in the refrigerator for up to 2 days.
- Reheating: Reheat gently in a skillet over low heat until warmed through. Avoid microwaving to prevent rubbery eggs.
- Make Ahead: The tomato-pepper sauce can be prepared up to 2 days in advance and stored chilled. Just reheat and crack in the egg when ready to cook.
- Not Freezer Friendly: Eggs don’t freeze well in this form. Prepare fresh for the best results.
