Fiery Mediterranean Shakshuka

$To make a great shakshuka, you need some key items. Here are the main ingredients: - 2 tablespoons olive oil - 1 medium onion, diced - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to taste) - 1 can (14 oz) diced tomatoes, with juices - 4 large eggs - Salt and pepper to taste - Fresh parsley or cilantro for garnish These ingredients come together to create a tasty base. The onion and bell pepper add sweetness. Garlic gives a strong flavor, while tomatoes create a rich sauce. You can add some extra ingredients to make your shakshuka even better. Consider using: - Crumbled feta cheese - Chopped olives - Spinach or kale - Cooked sausage or chorizo These options let you customize your dish. Feta cheese adds a salty bite. Greens can bring freshness, while meats add heartiness. Spices are important for flavor in shakshuka. Here are the common spices: - Ground cumin - Smoked paprika - Cayenne pepper Cumin gives an earthy taste. Smoked paprika adds a hint of smoke and sweetness. Cayenne pepper offers heat. Adjust the cayenne to match your spice level. You can mix and match spices for your own twist. {{ingredient_image_1}} Start by heating olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook them for about 5-7 minutes until they soften. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. You can adjust the cayenne to fit your taste. Cook this mix for 1-2 minutes until it smells great. Then, pour in the canned diced tomatoes with their juices. Stir everything well and season with salt and pepper. Let the mix simmer for about 10 minutes. This will help it thicken a bit. Now, it’s time to add the eggs. Make four small wells in the thick tomato mixture. Crack one egg into each well. Cover the skillet and cook on low heat for about 5-7 minutes. You want the egg whites to be set, while the yolks stay runny. If you like your yolks firmer, cook them a bit longer. Keep an eye on them to get your perfect egg. Once the eggs are cooked to your liking, take the skillet off the heat. Sprinkle fresh parsley or cilantro on top for a pop of color. If you want extra flavor, add crumbled feta cheese. Serve warm with crusty bread or pita for a complete meal. Enjoy your shakshuka! To get the best eggs in shakshuka, start with low heat. This helps cook the eggs gently. For runny yolks, cook them for about 5 to 7 minutes. If you want firmer yolks, let them cook longer. Covering the skillet keeps the heat in and helps the eggs cook evenly. Remember to check the whites; they should be set while the yolks stay soft. To boost flavor, use fresh herbs like parsley or cilantro. They add brightness to the dish. Crumbled feta cheese brings creaminess and a salty kick. Spice lovers can adjust the cayenne pepper to their taste. You can also experiment with adding olives or capers for a briny flavor. Don’t skip the salt and pepper; they really bring everything together. A large skillet is key for making shakshuka. It gives you enough space to cook the veggies and eggs. A lid is also important to cover the skillet while the eggs cook. A good spatula helps you serve the shakshuka without making a mess. If you want to prep ahead, a sharp knife and a cutting board make chopping easy. Pro Tips Use Fresh Herbs: Fresh parsley or cilantro not only adds color but also enhances the flavor profile of your shakshuka. Adjust the Heat: If you prefer a milder dish, reduce the cayenne pepper or omit it entirely. For extra heat, consider adding sliced jalapeños. Perfectly Cooked Eggs: Keep an eye on the eggs while they cook; for runny yolks, about 5-7 minutes is ideal, but you can cook longer for firmer yolks. Serve with Bread: Shakshuka pairs wonderfully with crusty bread or pita for dipping into the flavorful sauce and eggs. {{image_2}} Shakshuka changes from place to place. In Tunisia, chefs add spicy sausage. This gives the dish a hearty kick. In Israel, you might find it topped with feta cheese. This creamy cheese adds a rich flavor. Each region has its own twist, making this dish fun to explore. Shakshuka is easy to make vegetarian. You can skip the eggs and add chickpeas instead. This keeps the meal filling. For a vegan version, use firm tofu. Crumble it into the sauce for protein. You can also add extra veggies like spinach or zucchini. These choices keep the dish healthy and colorful. Want to add meat or seafood? Ground lamb or beef works great. Cook it before adding the vegetables for the best flavor. For seafood, consider shrimp or fish. Cook them gently in the sauce until done. These proteins add depth and make your shakshuka even more satisfying. To store leftover shakshuka, let it cool first. Place it in an airtight container. Keep it in the fridge for up to three days. If you want to save it longer, consider freezing it. When reheating, do it gently. Use a skillet on low heat to warm the shakshuka. Stir occasionally to heat evenly. You can also use a microwave. Heat it in short bursts, checking often. This keeps the eggs from becoming rubbery. To freeze shakshuka, let it cool completely. Portion it into freezer-safe bags. Remove as much air as you can. Label the bags with the date. Shakshuka can last in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Shakshuka comes from North Africa. It spread to Israel and became popular there. This dish blends eggs with tomatoes and spices. It is easy to make and very tasty. Many cultures have their own versions. Some use different spices or add toppings. Yes, you can use fresh tomatoes. Fresh tomatoes add a bright flavor. To use them, chop about 4 medium tomatoes. Cook them until soft before adding spices. Canned tomatoes are easier and save time. Both options taste great, so choose what you like. Shakshuka goes well with many foods. Try serving it with crusty bread. Pita or challah also works well. You can add a side salad for freshness. Hummus or tzatziki adds creaminess. These pairings make your meal more fun and tasty. Shakshuka is a tasty and versatile dish you can enjoy any time. We explored its key ingredients, step-by-step cooking methods, and helpful tips for great eggs. Variations let you customize to your taste, while storage advice ensures freshness for later meals. Embrace this dish’s rich history and adapt it to your kitchen needs. With these insights, you can make your shakshuka a standout meal. Enjoy cooking and experimenting with flavors!$

Fiery Mediterranean Shakshuka

A spicy and flavorful dish featuring poached eggs in a rich tomato sauce with Mediterranean spices.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
0.5 teaspoon cayenne pepper
1 can (14 oz) diced tomatoes, with juices
4 large eggs
to taste salt and pepper
for garnish fresh parsley or cilantro
optional crumbled feta cheese

Instructions

In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking until they soften, about 5-7 minutes.
Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper. Cook for an additional 1-2 minutes until fragrant.
Pour in the diced tomatoes with their juices, and stir to combine. Season with salt and pepper to taste. Let the mixture simmer for about 10 minutes, until it thickens slightly.
Create four small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook on low heat for about 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer a firmer yolk).
Remove from heat, and sprinkle with fresh parsley or cilantro. If desired, add crumbled feta cheese over the top for an extra layer of flavor.

Notes

Adjust the cayenne pepper to taste for desired spiciness.

Keyword eggs, Mediterranean, shakshuka, spicy, tomato