1. What is shakshuka made of?

Shakshuka is a dish made of poached eggs in a rich, spiced tomato sauce. The sauce typically includes ingredients like onions, bell peppers, garlic, and spices such as cumin and paprika. It’s often garnished with fresh herbs like cilantro or parsley.

2. Is shakshuka healthy?

Yes, shakshuka is considered a healthy dish. It’s packed with nutrients from the tomatoes and vegetables, and the eggs provide a good source of protein. You can make it even healthier by using minimal oil and adding extra vegetables.

3. Can I make shakshuka ahead of time?

You can prepare the tomato sauce for shakshuka ahead of time and store it in the fridge for up to 3 days. When ready to serve, simply reheat the sauce in a pan and add the eggs to poach. This makes it a convenient option for a quick meal.

4. What do you serve with shakshuka?

Shakshuka is often served with crusty bread or pita to scoop up the sauce and eggs. It also pairs well with side salads, hummus, or a serving of feta cheese.

Easy Shakshuka Recipe: Delicious Egg Dish

Description

Shakshuka is a delicious Middle Eastern and North African dish made with poached eggs in a spiced tomato sauce. It’s a hearty, flavorful breakfast or brunch option that pairs perfectly with crusty bread.

Ingredients

Scale

2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, chopped
3 garlic cloves, minced
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon ground coriander
½ teaspoon chili powder (optional)
Salt and pepper, to taste
4–6 large eggs
Fresh parsley or cilantro, chopped (for garnish)
Crumbled feta cheese (optional)
Crusty bread or pita, for serving

Instructions

Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the onion and red bell pepper, and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
Add the tomatoes and spices: Stir in the diced tomatoes, tomato paste, cumin, paprika, coriander, chili powder (if using), salt, and pepper. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Make wells for the eggs: Using a spoon, make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your desired doneness (longer for fully cooked yolks).
Garnish and serve: Remove from heat, and sprinkle with fresh parsley or cilantro. Add crumbled feta if desired. Serve immediately with crusty bread or pita for dipping.

Notes

For extra flavor, add some harissa or smoked paprika to the sauce.
You can customize the vegetables by adding spinach, zucchini, or eggplant.
Shakshuka is best served immediately, but you can refrigerate leftovers for up to 2 days and reheat in a skillet.

Prep Time: 10 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 1 egg with sauce
Calories: 180
Sugar: 6g
Sodium: 480mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 10g
Cholesterol: 185mg