Dive into the vibrant, aromatic world of Shakshuka! This stunning one-pan dish, with its roots in North Africa, features eggs gently poached in a rich, savory sauce of tomatoes, bell peppers, and onions. It’s a wonderfully simple, healthy, and satisfying meal that’s perfect for a lazy weekend brunch, a quick weeknight dinner, or any time you crave a burst of flavor. Get ready to dip some crusty bread into this masterpiece!
Ingredients
• 1 tbsp Clarified Butter or Olive Oil
• 1 Large Onion, finely chopped
• 1 Red, Green, or Yellow Bell Pepper, finely chopped
• 3 Garlic Cloves, minced
• 3 Large Tomatoes, diced
• 1 tsp Hot Sauce or Paprika, or to taste
• 1 cup / 240ml Water
• 3-4 Large Eggs, preferably Omega-3 enriched
• Salt and Black Pepper, to taste
• Fresh Parsley, chopped, for garnish
Instructions
1. Method
2. Prepare the Sauce Base: Heat the clarified butter in a large skillet or pan over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until the onions become soft and translucent, about 5-7 minutes.
3. Build the Flavor: Stir in the diced tomatoes, your favorite hot sauce or paprika, salt, and pepper. Cook for a minute to let the flavors combine.
4. Simmer the Sauce: Pour in the water, bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 10-15 minutes, allowing the sauce to thicken slightly.
5. Poach the Eggs: Use the back of a spoon to create small wells in the tomato sauce. Carefully crack one egg into each well. Season the eggs with a little more salt and pepper.
6. Cook and Serve: Cover the pan again and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny to your liking. Garnish generously with fresh chopped parsley and serve immediately from the pan.
Nutritional Information
• Serves: 4
• Calories: 272
• Calories from Fat: 32%
• Carbs: 37g
Pro Tips
• For a richer, deeper sauce, substitute the water with a 14-ounce (400g) can of crushed tomatoes.
• Crumble feta cheese over the top along with the parsley for a tangy, salty finish.
• Serve with warm crusty bread, pita, or naan for dipping into the delicious sauce and runny yolks.
• Add a teaspoon of cumin and smoked paprika along with the hot sauce to enhance the North African flavors.
FAQ
Q: What can I serve with Shakshuka
A: This Shakshuka is best served with warm crusty bread, pita, or naan, which are perfect for dipping into the rich tomato sauce and runny egg yolks.
Q: How can I make the Shakshuka sauce richer
A: For a richer and deeper sauce, you can substitute the 1 cup of water with a 14-ounce (400g) can of crushed tomatoes as suggested in the pro tips.
Q: Can I add cheese to this Shakshuka recipe
A: Yes, for a tangy and salty finish, the recipe recommends crumbling feta cheese over the top of the finished dish along with the fresh parsley.
Q: How do I know when the eggs in Shakshuka are cooked
A: The eggs are ready when the whites are set but the yolks are still runny. This typically takes about 5-8 minutes of cooking with the pan covered.
