Perfect Shakshuka: A Flavorful Middle Eastern Delight
Shakshuka is a beloved dish originating from the Middle East, renowned for its rich flavors and simplicity. It features perfectly poached eggs nestled in a spicy tomato sauce, ideal for any meal of the day. This recipe will guide you through creating a savory shakshuka, perfect for breakfast, brunch, or dinner.
Ingredients
🫒 2-3 tablespoons Olive Oil, use your preferred brand
🧅 1/2 White/Yellow Onion, chopped
🌶️ 1 Red Bell Pepper, diced
🧄 3-4 cloves Garlic, minced
🍅 2 teaspoons Tomato Paste, Primo
🥫 1 can 28 oz Diced Tomatoes, Unico or 6 Fresh, Peeled Tomatoes
🌶️ Paprika, Nice Spices
🌿 Cumin, brand not specified
🌶️ Chilli Powder, brand not specified
🌶️ Chilli Flakes, brand not specified
🧂 Salt
🌶️ Black Pepper
🥚 4 Eggs
🌶️ Optional: Cayenne Pepper or Harissa
Instructions
1- Heat the Oil:
- Set a medium flame and place your Lodge Cast Iron Skillet on the stovetop.
- Heat 2-3 tablespoons of olive oil in the skillet until it forms a "light puddle."
2- Cook the Vegetables:
- Add the chopped onion and sauté for about 3 minutes until it turns translucent.
- Add the diced red bell pepper and minced garlic to the skillet.
- Stir occasionally, cooking for approximately 5 minutes until softened.
3- Add Tomato Paste and Tomatoes:
- Stir in 2 teaspoons of Primo tomato paste.
- Pour in the 28 oz of Unico canned diced tomatoes or add 6 peeled and diced fresh tomatoes.
- Mix and gently break up the tomatoes.
4- Season the Sauce:
- Season with Nice Spices paprika, cumin, chili powder, and chili flakes.
- Stir well to incorporate the spices.
- Optionally, add cayenne pepper or harissa for added heat.
5- Simmer the Sauce:
- Reduce the heat to medium-low and allow the sauce to simmer for 15 minutes, stirring occasionally.
- The sauce should thicken and achieve a rich consistency.
6- Final Seasoning:
- Season with salt and freshly cracked black pepper to taste.
7- Add the Eggs:
- Create four small wells in the thickened sauce.
- Crack an egg into each indentation.
8- Cook the Shakshuka:
- Cover your skillet with aluminum foil to trap the heat.
- Cook for 10-15 minutes depending on your preference for the yolk—10 minutes for a runny yolk, 15 for a fully cooked one.
9- Serve:
- Unveil your shakshuka by carefully removing the foil.
- Serve directly from the skillet with fresh bread.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2-4 servings
Nutritional Information per Serving:
- Calories: Approximately 250 Kcal
- Proteins: 12g
- Fats: 20g
- Carbohydrates: 20g
Equipment: - Lodge Cast Iron Skillet
- Chef's Knife
- Wooden Spoon
- Cutting Board
- Aluminum Foil
- Oil Dispenser, brand not specified
- Salt Shaker, brand not specified
- Pepper Grinder, brand not specified
Cooking Tips
- Use a Lodge cast iron skillet for optimal flavor development.
- Adjust oil use to create a light puddle, not a pool, to soften vegetables.
- For the best flavor, cook vegetables in the order: onions first, followed by peppers, then garlic.
- Allow the sauce to reduce fully for a robust, thick texture.
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