How to Make a Shakshuka
Shakshuka is a Middle Eastern breakfast dish made with tomatoes, onion and peppers and commonly spiced with cumin, paprika, cayenne and garlic. It’s a hearty meal that can be eaten as breakfast, brunch or dinner, and it is incredibly easy to make.
It is also a very healthy meal and packed full of protein, vitamins and minerals to start your day. It also contains no saturated fat or cholesterol so it is a great choice for those watching their diets or trying to avoid them.
The best part about shakshuka is that it’s a one-pot meal so it’s super quick to make! You can even make it a few days ahead and freeze it for later use.
A classic shakshuka recipe includes a rich tomato sauce that is simmered down with onions and bell peppers, and then eggs are poached right in the sauce for an easy one-pan meal!
Originally from Tunisia, this spicy shakshuka recipe is easy to make and makes for an excellent breakfast or brunch meal. You can serve it with a variety of warm breads, such as pita, challah or crusty French or Greek artisan bread, and enjoy a healthy, filling meal!
How to make shakshuka:
To begin, heat a nonstick skillet over medium heat. Add olive oil and saute the diced onion for about 4-5 minutes, until translucent. Gently toss in the red pepper and garlic, and cook for another 1-2 minutes. Stir in salt and black pepper. Continue to saute for about 5 minutes, stirring occasionally, until softened and fragrant.
When the vegetables are almost cooked, add the tomatoes and tomato sauce and let it simmer until it becomes more stew-like. This will help cradle the eggs and add more flavor to the dish.
Once the veggies are tender, season the shakshuka with your favorite spices, and then crack in the eggs. This recipe calls for 4 eggs, but you can easily add more if you’d like. If you want to make this a large portion, you can double the ingredients and cook it in a larger pan.
Shakshuka is a classic Middle Eastern dish made from wholesome ingredients and a delicious tomato sauce that is simmered down with a mix of onions and bell peppers, and then eggs poached in it for an easy one-pan meal!
This dish is so satisfying that it’s popular throughout North Africa and the Middle East. It is an excellent vegetarian option that’s a perfect addition to a large brunch or even a full-blown dinner.
The sauce can be made in advance and stored for up to 3-4 days in the fridge, or you can make it a few days ahead and freeze the dish. When you’re ready to eat it, just reheat and the shakshuka will be incredibly delicious!
A tasty, one-pan dish that is perfect for breakfast, brunch or even a full-blown dinner. This simple shakshuka recipe is easy to prepare and will have you coming back for seconds!