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Shakshuka is my answer for mornings when I want a breakfast or brunch that is both hearty and vibrant The combination of softly baked eggs in a spiced tomato and pepper sauce feels like a hug in a skillet I have made this dish dozens of times for lazy weekends and once even served it with cod for a fun twist on a simple dinner My family always finishes the pan with warm bread to scoop up every last bit
The first time I tried shakshuka was on a chilly Sunday and it instantly became a weekend ritual Sometimes we even make it together with everyone cracking their own egg into the pan
Ingredients
- Olive oil: Adds richness and helps soften the onions Use extra virgin for the best flavor and be sure to pick a fresh bottle
- Yellow onion: Provides sweetness and body to the sauce Try to choose firm onions with shiny skin and no soft spots
- Jarred roasted red peppers: Bring smoky flavor and a lovely tender bite Check that the peppers are bright and well drained before using
- Kosher salt: Brings all the flavors together A good quality flaky salt works best
- Minced garlic: Gives sharpness and aroma Use fresh garlic rather than jarred for a more vibrant kick
- Tomato paste: Deepens the umami tomato note in the sauce Look for double concentrated paste for boldness
- Ground cumin: Infuses warmth and earthiness Whole seeds toasted and ground unlock the best fragrance
- Smoked paprika: Lends bonus smoky intensity Choose Spanish smoked paprika for authenticity and depth
- Red pepper flakes: Provide gentle heat Adjust the amount for your spice preference
- Diced tomatoes: The backbone of your sauce Use a quality brand with rich color and no weird additives
- Cilantro: Adds fresh herbal lift and brightness Pick bunches with crisp stems and bright green leaves
- Fresh ground pepper: Enhances complexity Always grind right before using for the most flavor
- Nutmeg: Just a little adds subtle warmth Freshly grated nutmeg is far better than pre ground
- Large eggs: The star Choose fresh free range eggs whenever you can for rich yolks and set whites
- Feta cheese: For tang and creaminess High quality sheep’s milk feta crumbles easily and tastes best
- Crusty bread: Perfect for scooping and eating Every good shakshuka needs a loaf of good bread or pita
Step by Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees F so it has time to thoroughly heat while you prep the other ingredients
- Sauté the Base:
- Heat olive oil over medium in a large ovenproof skillet Add chopped onions and roasted red peppers along with a good pinch of salt Stir frequently and cook until the onions are completely soft and translucent around six minutes This step makes the foundation sweet and flavorful
- Bloom the Spices:
- Push the sautéed vegetables to the sides of the pan and add garlic tomato paste cumin smoked paprika and red pepper flakes to the center Stir together until the spices are deeply fragrant and the paste starts to sizzle about one to two minutes This builds rich layers of smoky spicy flavor
- Simmer the Sauce:
- Pour diced tomatoes into the skillet Add most of the chopped cilantro about two tablespoons and mix everything evenly Bring to a low simmer over medium low heat Cook for five minutes so the flavors meld and the sauce thickens just enough
- Season the Sauce:
- Turn off the heat Stir in a fresh grating of nutmeg plus salt and freshly ground black pepper Taste the sauce and add more seasoning if needed This rounds out the spices and balances the acidity
- Add the Eggs:
- With the back of a spoon make small wells in the sauce spaced around the edge of the pan Carefully crack an egg into each well so the yolks sit up in the rich tomato mixture
- Bake the Shakshuka:
- Move the pan to your preheated oven Bake for six to ten minutes depending on how runny or set you like your yolks Keep a close watch since eggs can firm up quickly
- Finish and Serve:
- Take the pan out and crumble feta over the top Sprinkle with the rest of the cilantro Serve immediately with plenty of crusty bread or pita for scooping
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I am especially partial to the smoked paprika in this dish because it adds that signature campfire depth Every time I bring shakshuka to the table we share memories of trips to local markets picking out spices and fresh bread
Storage Tips
Shakshuka keeps well refrigerated in a sealed container for up to three days Gently reheat on the stove or in the oven covered to avoid overcooking the eggs If you plan to store it try to slightly underbake the eggs as they will cook a bit more when reheated
Ingredient Substitutions
If you are missing roasted red peppers swap in fresh bell peppers sautéed until soft No feta in the fridge a dollop of Greek yogurt or goat cheese is a great alternative Out of cilantro try flat leaf parsley for a similar fresh bite
Serving Suggestions
Shakshuka truly shines with warm bread but it is also delicious spooned over cooked grains like bulgur or rice For a heartier meal serve it alongside a crisp cucumber and tomato salad Or try the twist we sometimes do top the sauce with pieces of white fish and finish cooking in the oven
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Cultural and Historical Context
Shakshuka has roots all around North Africa and the Middle East and is beloved for its ability to make a meal out of humble ingredients Every family and region has its signature flourishes so do not be afraid to play with the spicing It is known as both comfort food and festive breakfast across generations
Frequently Asked Questions
- → Can I use fresh bell peppers instead of jarred roasted peppers?
Yes, fresh bell peppers can be sautéed until soft and substituted for the jarred variety. Roasting them beforehand enhances flavor.
- → How do I prevent the eggs from overcooking in the oven?
Keep a close eye while baking and remove the skillet once the egg whites are set but yolks remain slightly runny.
- → What can I serve alongside Shakshuka?
Crusty bread or warm pita are ideal for scooping up the sauce and eggs. A simple salad makes a lovely side as well.
- → Is there a way to make this dish dairy-free?
Simply omit the feta cheese or substitute with a dairy-free alternative to enjoy the dish without dairy.
- → Can I add protein, such as fish or sausage?
Yes, cod, sausage, or even chickpeas can be added to the tomato sauce before baking for a heartier meal.