Delightful Shakshouka Recipe: A Taste of Mediterranean Comfort
Shakshouka, a beloved dish originating from North Africa and popular throughout the Mediterranean, offers a savory blend of tomatoes, eggs, and spices, all cooked together in a single skillet. This version of Shakshouka is perfect for a comforting breakfast, a hearty brunch, or even as a satisfying dinner. It’s a versatile dish that combines simple ingredients into a flavorful, nutritious meal.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 Anaheim peppers, seeded and chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 28-ounce can (794 g) diced tomatoes
- ½ cup (120 g) vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon freshly ground black pepper, or to taste
- 6-8 eggs
- 2 tablespoons chopped fresh parsley
- ¼ cup (40 g) crumbled feta cheese, for topping
- Fresh pita bread, for serving
Directions:
- Start the Base: In a large, deep skillet, heat the olive oil over medium-high heat. Add the chopped onion and peppers. Cook until they are softened and begin to brown, about 7 minutes.
- Build the Flavor: Add the diced tomatoes, vegetable broth, cumin, paprika, oregano, salt, and pepper to the skillet. Let everything simmer together for 20 to 22 minutes, or until the mixture thickens nicely.
- The Main Event: Crack the eggs evenly across the top of the sauce. Cover the skillet and cook for 6 to 8 minutes. This will set the whites while keeping the yolks thick but runny. If you prefer firmer yolks, extend the cooking time by 1 to 2 minutes.
- Finishing Touches: Once the eggs are cooked to your liking, sprinkle the dish with fresh parsley and crumbled feta cheese.
Serving:
Serve your Shakshouka hot, accompanied by warm pita bread. This allows you to scoop up the delicious sauce and makes for a full, satisfying meal.
Nutritional Information:
- Calories: 250 kcal per serving
- Servings: This recipe yields 4 servings.
Prep and Cooking Times:
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Shakshouka is more than just a meal; it’s an experience. The flavors are rich, the preparation is simple, and the result is undeniably delicious. It’s perfect for sharing and is sure to impress your family and friends with its vibrant colors and bold flavors. Enjoy this taste of the Mediterranean right from your kitchen!
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Shakshouka
- Total Time: 40 minutes
- Yield: 4 1x
Description
Shakshouka is a vibrant and flavorful dish that brings together the richness of poached eggs and the boldness of a spicy tomato sauce. It’s a classic Middle Eastern breakfast that is both satisfying and nutritious, making it an ideal start to any day.
Ingredients
2 tablespoons olive oil
1 onion, chopped
2 anaheim peppers, seeded and chopped
1 jalapeño pepper, seeded and finely chopped
1 28-ounce can / 794 g diced tomatoes
½ cup / 120 g vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
6–8 eggs
2 tablespoons chopped fresh parsley
¼ cup / 40 g crumbled feta cheese, for topping
Fresh pita bread, for serving
Instructions
In a large, deep skillet, heat oil over medium-high heat. Add onion and peppers and cook until softened and beginning to brown, about 7 minutes.
Add tomatoes, vegetable broth, cumin, paprika, oregano, and salt and pepper; simmer for 20 to 22 minutes or until thickened.
Crack eggs evenly on top of sauce; cover and cook for 6 to 8 minutes or until whites are set and yolks are thick but runny (if you like firmer yolks, cook for 1 to 2 minutes more).
Sprinkle with parsley and feta cheese and serve with warm pita bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250 kcal