Authentic Shakshuka Recipe -

Ingredients:

For the Tomato Sauce:

2 tablespoons olive oil

1 medium onion, finely chopped

1 red bell pepper, diced

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/4 teaspoon chili flakes (optional for heat)

1 can (14 oz) diced tomatoes (or 4 large fresh tomatoes, finely chopped)

2 tablespoons tomato paste

Salt and pepper to taste

For the Eggs:

4-6 large eggs

Fresh parsley or cilantro, chopped, for garnish

Crumbled feta or goat cheese (optional)

To Serve:

Warm pita bread, naan, or crusty sourdough

Fresh salad or pickled vegetables (optional)

Step-by-Step Instructions:

1.Prepare the Base:

Heat olive oil in a large skillet or cast-iron pan over medium heat.

Add the onion and sauté for 3-4 minutes until softened and translucent.

Stir in the bell pepper and cook for another 5-7 minutes, until the pepper is tender.

2.Add Garlic and Spices:

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant.

Stir in the cumin, smoked paprika, coriander, and chili flakes (if using). Cook for another minute to toast the spices and enhance their flavor.

3.Make the Tomato Sauce:

Add the diced tomatoes and tomato paste to the skillet. Stir well to combine.

Season with salt and pepper, then reduce the heat to low. Let the sauce simmer for 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together.

4.Adjust the Sauce:

Taste the sauce and adjust seasoning as needed. If the sauce is too acidic, add a pinch of sugar to balance it out.

5.Poach the Eggs:

Use a spoon to create small wells in the tomato sauce, spacing them evenly around the pan.

Crack an egg into each well, being careful not to break the yolks.

Cover the skillet with a lid and cook on low heat for 6-8 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook for an additional 1-2 minutes.

6.Garnish and Serve:

Remove the skillet from heat and sprinkle the shakshuka with fresh parsley or cilantro.

If desired, crumble feta or goat cheese on top for a creamy, tangy flavor.

Serve directly from the skillet with warm bread for scooping up the sauce.

Tips for Perfect Shakshuka:

Use Fresh Ingredients: Fresh tomatoes work wonderfully when in season, but high-quality canned tomatoes are a great year-round alternative.

Customize the Heat: Adjust the chili flakes to your preferred level of spiciness or omit them entirely for a milder version.

Add Vegetables: Enhance the dish with additional veggies like zucchini, eggplant, or mushrooms. Cook them alongside the peppers and onions.

Try Variations: Experiment with different spices like harissa for a deeper, smoky flavor or za’atar for a unique twist.

Serving Suggestions:

Pair shakshuka with a light side salad of cucumbers, tomatoes, and lemon vinaigrette for a refreshing contrast.

Serve with olives or pickled vegetables for a traditional Middle Eastern touch.

For a heartier meal, add spiced lamb or chickpeas to the sauce.

Storage and Reheating:

Refrigerator: Store leftover shakshuka in an airtight container for up to 3 days.

Reheating: Warm the dish gently on the stovetop, adding a splash of water if the sauce thickens too much.

Shakshuka is a comforting, flavorful dish that’s simple to prepare yet full of character. Whether you’re enjoying it for breakfast, brunch, or dinner, this authentic recipe will transport you to the sunny shores of the Mediterranean.