Hey friend! I’m so glad you decided to join me today because I’ve got a really special recipe to share with you. Shakshuka is trending big time right now, and for good reason—it’s comforting, packed with flavor, and perfect for breakfast, brunch, or even dinner. Best of all, it only takes one pan to make! So grab your apron, and let’s dive right in.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 can (14 ounces) crushed tomatoes
- Salt and black pepper, to taste
- 4-6 large eggs
- Fresh cilantro or parsley, for garnish
- Crumbled feta cheese (optional)
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook for about 5-6 minutes, until they start to soften. Then, add the minced garlic, cumin, smoked paprika, coriander, and cayenne pepper (if using), and let everything cook for another minute. The spices are what make this dish so special, and I love the way they fill the kitchen with warmth.
Step 2: Add the Tomatoes
Pour in the crushed tomatoes, and season with salt and black pepper. Stir to combine everything, and let it simmer for about 10 minutes until the sauce thickens and the flavors meld together beautifully. I like to give it a taste at this point to make sure it’s perfectly seasoned.
Step 3: Cook the Eggs
Once your sauce is thick and delicious, use a spoon to create small wells in the sauce for the eggs. Crack each egg into a well, and cover the skillet with a lid. Cook for about 5-8 minutes, or until the egg whites are set but the yolks are still runny. Feel free to cook longer if you prefer your yolks more firm.
Step 4: Garnish and Serve
When the eggs are done to your liking, take the skillet off the heat. Garnish with fresh cilantro or parsley, and sprinkle with crumbled feta cheese if you want that extra flavor boost. Serve the shakshuka straight from the skillet with some warm crusty bread for dipping—it’s the best part!
Tips for the Best Shakshuka
- Add Veggies: Feel free to add other vegetables like spinach, zucchini, or mushrooms for extra nutrients.
- Adjust the Heat: If you’re not a fan of spice, skip the cayenne pepper. If you love heat, add extra or use hot paprika.
- Make It Your Own: Shakshuka is super versatile. Try adding some olives, or even some spicy sausage for a heartier version.
This shakshuka recipe is a true crowd-pleaser. It’s cozy, flavorful, and easy to make. I hope you enjoy cooking it as much as I enjoyed sharing it with you. Let me know how it turns out, and let’s keep experimenting in the kitchen together. Happy cooking!
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