Shakshuka Recipe – Eggs in Spicy Tomato & Pepper Sauce

Last Updated on 2 months by Neha Deshmukh

Shakshuka Recipe – Eggs In Spicy Tomato & Pepper Sauce

Introduction

Okay, let’s be real – brunch is serious business. And if you’re anything like me, you’re always on the hunt for something a little different, a little exciting, and totally delicious. That’s where Shakshuka comes in! I first stumbled upon this vibrant dish a few years ago, and it’s been a weekend staple ever since. It’s basically a flavour bomb of spiced tomatoes and peppers, with perfectly poached eggs nestled right in. Trust me, it’s easier to make than it looks, and it’s guaranteed to impress.

Why You’ll Love This Recipe

This Shakshuka recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! It’s incredibly flavorful, with a lovely balance of spice and sweetness. Plus, it’s a fantastic way to use up any veggies you have hanging around. Honestly, it’s the kind of dish that just makes everyone happy.

Ingredients

Here’s what you’ll need to whip up this magic:

• 3 Eggs
• 2 Tablespoons Extra Virgin Olive Oil (approximately 30ml)
• 3 Cloves Garlic, minced
• 1 Red Onion, chopped
• 1 Green Bell Pepper, chopped
• 1 Cup Crushed Tomatoes (approximately 240ml)
• 1 Teaspoon Ground Cumin Powder (approximately 5g)
• 1 Teaspoon Red Chilli Powder (or paprika – approximately 5g)
• 1 Teaspoon Salt
• 1 Teaspoon Parsley, chopped (for garnish)

Ingredient Notes

Let’s talk ingredients for a sec, because little things can make a big difference!

• Extra Virgin Olive Oil Varieties: Don’t skimp on the olive oil! A good quality extra virgin olive oil adds so much flavour. I love using a fruity, robust variety for this.
• The Significance of Cumin in Indian Cuisine & Shakshuka: Cumin is a cornerstone of Indian cooking, and it brings a warm, earthy note to this dish. It’s amazing how a spice so central to our cuisine works beautifully in North African and Middle Eastern flavours too!
• Regional Variations of Red Chili Powder – Kashmiri vs. Byadagi: Speaking of spice, you can play around with your chili powder. Kashmiri chili powder will give you colour without too much heat, while Byadagi chili powder offers a milder flavour.
• Using Fresh vs. Canned Crushed Tomatoes: I usually use canned crushed tomatoes for convenience, but if you have beautiful ripe tomatoes, absolutely use those! You’ll need about 3-4 medium tomatoes, peeled and crushed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the olive oil in a nice, wide pan (cast iron is perfect if you have it!) over medium heat.
2. Add the minced garlic and sauté for about 30 seconds, until fragrant. Be careful not to burn it!
3. Toss in the chopped red onion and green bell pepper. Cook for 2-3 minutes, until they start to soften.
4. Now, add the crushed tomatoes, cumin powder, red chili powder, and salt. Give everything a good stir.
5. Let the sauce simmer gently for about 5 minutes, allowing the flavours to meld together. This is where the magic happens!
6. Using a spoon, create little wells in the sauce. Gently crack an egg into each well.
7. Cover the pan and cook for 12-15 minutes, or until the eggs are cooked to your liking. I prefer mine with a runny yolk, but cook them longer if you prefer them firm.

Expert Tips

• Don’t overcrowd the pan! If you’re making a larger batch, work in two batches to ensure the eggs cook evenly.
• For extra flavour, add a pinch of smoked paprika to the sauce.
• A swirl of yogurt on top adds a lovely coolness and tang.

Variations

• Vegan Shakshuka Adaptation (Using Tofu): My friend Priya is vegan, and she makes an amazing version using crumbled firm tofu instead of eggs. Just crumble the tofu and add it to the sauce during the last 5 minutes of cooking.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just make sure the bread you serve with it is also gluten-free.
• Adjusting the Spice Level: Feel free to adjust the amount of chili powder to your taste. Start with less and add more if you like it hot!

Shakshuka for Festive Brunch

This is the dish to make when you’re hosting brunch. It looks beautiful, it’s easy to scale up, and everyone always raves about it. I often serve it with a side of fresh fruit and some crispy potatoes.

Serving Suggestions

Shakshuka is best served immediately, straight from the pan. Don’t forget to garnish with that fresh parsley! And definitely have some crusty bread on hand for soaking up all that delicious sauce.

Storage Instructions

Shakshuka is really best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. The eggs might lose some of their texture, but it will still taste good!

FAQs

What is Shakshuka and where does it originate?

Shakshuka is a North African and Middle Eastern dish of eggs poached in a spicy tomato sauce. It’s believed to have originated in Tunisia, but it’s now popular all over the world!

Can I make Shakshuka ahead of time?

You can make the tomato sauce ahead of time and store it in the refrigerator for up to 2 days. Then, just add the eggs and cook when you’re ready to serve.

What is the best type of pan to use for Shakshuka?

A wide, shallow pan is ideal – cast iron is fantastic because it retains heat well. A non-stick pan also works great.

Can I use different vegetables in Shakshuka?

Absolutely! Feel free to add other veggies like spinach, mushrooms, or zucchini.

How do I know when the eggs are cooked to perfection in Shakshuka?

That’s up to you! Some people like runny yolks, while others prefer them firm. Cook the eggs until they reach your desired level of doneness.