Shakshuka
A Middle Eastern staple that brings together the richness of tomatoes, the warmth of spices, and the lusciousness of perfectly poached eggs. It is practically a hug in a bite.
Shakshuka Magic Unveiled
Embark on a culinary journey with our Easy and Delicious Shakshuka – a Middle Eastern delight that brings together the richness of tomatoes, the warmth of spices, and the lusciousness of perfectly poached eggs. This one-skillet wonder is not just a meal; it's an experience that tantalizes your taste buds with each flavorful bite.
Ingredients that Dazzle
Onions and Bell Peppers:
- Diced to perfection, these aromatic ingredients lay the foundation for a savory flavor base.
Garlic:
- Minced garlic adds a fragrant note, infusing the dish with a delightful aroma.
Canned Diced Tomatoes and Tomato Paste:
- The dynamic duo that forms the heart of the shakshuka, creating a luscious and rich tomato sauce.
Ground Cumin, Smoked Paprika, and Chili Powder (optional):
- A trio of spices that brings depth, warmth, and a hint of smokiness to the dish.
Salt and Pepper:
- Essential seasonings that elevate the flavors and balance the taste profile.
Fresh Cherry Tomatoes:
- Added at just the right moment, these burst with freshness, providing a delightful contrast in texture.
Eggs:
- Poached to perfection, the eggs crown the shakshuka, adding richness and a velvety finish.
Fresh Parsley or Cilantro:
- The finishing touch, these herbs lend a burst of freshness and a visual appeal to your shakshuka.
Cooking Symphony
Sauteing Aromatics: Heat olive oil in a large skillet and sauté diced onions and red bell peppers until softened.
Infusing Flavor: Add minced garlic and cook until fragrant, creating a flavorful base.
Building the Sauce: Stir in canned diced tomatoes, tomato paste, ground cumin, smoked paprika, chili powder (if using), salt, and pepper. Allow the sauce to simmer, letting the flavors meld together for about 10-15 minutes.
Cherry Tomatoes' Entrée: Introduce fresh cherry tomatoes to the sauce, distributing them evenly for a burst of freshness.
Egg Elegance: Create small wells in the sauce and carefully crack an egg into each well. Cover the skillet and let the eggs cook to your desired level of doneness (5-7 minutes for soft yolks).
Garnishing Grandeur: Once the eggs are cooked, garnish the shakshuka with a sprinkle of fresh parsley or cilantro.
Tips for Culinary Excellence
- Simmer to Perfection: Allow the sauce to simmer patiently; this step is where the magic happens, as the flavors intensify and meld together.
- Egg Mastery: Keep an eye on the eggs; cover the skillet to ensure they cook to your preferred level – whether it's runny yolks or fully set.
- Bread Companionship: Serve your shakshuka with crusty bread, pita, or your favorite dipping vessel to savor every bit of the delicious sauce.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 3 cloves of garlic, minced
- 1 can of diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for added heat)
- Salt and pepper, to taste
- 1/2 cup cherry tomatoes, halved
- Fresh parsley or cilantro, chopped, for garnish
- Crusty bread or pita, for serving
Directions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and red bell pepper and sauté until softened, about 5 minutes.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Stir in the canned diced tomatoes, tomato paste, ground cumin, smoked paprika, chili powder (if using), salt, and pepper. Mix well to combine all the ingredients.
- Allow the mixture to simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
- Stir in the fresh cherry tomatoes into the sauce, distributing them evenly.
- Create small wells in the tomato sauce and carefully crack an egg into each well.
- Cover the skillet with a lid and let the eggs cook to your desired level of doneness, about 5-7 minutes for soft yolks.
- Once the eggs are cooked, garnish the shakshuka with fresh parsley or cilantro.
Author
Cody Landry
