Why Make This Recipe
Shakshuka is a delicious and comforting dish that originates from North Africa and the Middle East. It brings together flavorful ingredients and is perfect for breakfast, brunch, or even dinner. The combination of poached eggs in a spiced tomato sauce makes it hearty and satisfying. Plus, it’s simple to make, uses common ingredients, and can be served with bread, making it a great meal for any time of day.
How to Make Shakshuka
Ingredients:
- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 4 peppers, preferably mixed colours, cut into long slices
- 4 garlic cloves, finely chopped
- ½ tsp cumin seeds
- ½ tsp caraway seeds
- ½ tsp cayenne pepper
- 1 tbsp tomato or red pepper purée
- 2 x 400g tins tomatoes
- 1 small bunch fresh coriander, roughly chopped
- 1 small bunch fresh parsley, roughly chopped
- 8 free-range eggs
- 85g/3oz feta, crumbled
- 8 tbsp thick natural yoghurt or labneh
- Salt and freshly ground black pepper
Directions:
- Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on medium heat until just softened.
- Add the garlic and cook for another 2 minutes. Sprinkle in the cumin and caraway seeds, and the cayenne pepper.
- Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water.
- Simmer for 10 minutes, uncovered, until the volume of liquid has reduced slightly. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you want it saucy, not runny or too dry. Add another splash of water if necessary. Stir in the herbs.
- Make 8 small wells in the sauce. Break an egg into a cup and drop it carefully into a well. Repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny.
- Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side.
How to Serve Shakshuka
Shakshuka is best served hot straight from the pan. You can enjoy it with crusty bread or pita for dipping into the rich tomato sauce and the runny yolks. A side of thick natural yogurt or labneh adds a creamy texture that complements the dish well. For a refreshing touch, you can also serve a simple salad alongside.
How to Store Shakshuka
To store leftovers, let the shakshuka cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving again. If you want to keep the eggs intact, it’s best to add them fresh when you reheat.
Tips to Make Shakshuka
- Use a wide pan to allow the sauce to cook evenly and the eggs to poach nicely.
- You can adjust the spice level by altering the amount of cayenne pepper.
- For extra flavor, consider adding other vegetables like zucchini or spinach.
- If you like your yolks firmer, you can cook the dish a few minutes longer.
Variation
Shakshuka can be easily customized. You can add spicy sausage or harissa for a meatier version. Some people enjoy adding cheese other than feta or different herbs to change the flavor profile. Feel free to get creative with the ingredients you have!
FAQs
1. Can I make shakshuka in advance?
Yes, you can prepare the tomato sauce in advance, but it’s best to add the eggs fresh when you are ready to serve.
2. Is shakshuka gluten-free?
Yes, shakshuka is naturally gluten-free as it primarily consists of eggs and vegetables. Just be mindful of what you serve it with.
3. Can I freeze shakshuka?
It’s not recommended to freeze shakshuka with eggs, as the texture may change. However, you can freeze the tomato sauce and then add fresh eggs when ready to serve.
Enjoy making this wonderful shakshuka recipe, and don’t forget to share it with family and friends!
