Shakshuka Recipe
Eggs poached in a spiced tomato and pepper sauce.
Equipment
- 10-12 inch skillet
Ingredients
Ingredients
- 2 tablespoonsolive oil
- 1 peeled and small diced yellow onion
- 1 seeded and small diced red bell pepper
- 4 finely minced cloves garlic
- 2 28- ouncecans of whole peeled tomatoes crushed with hands
- 2 teaspoonsground cumin
- 1 teaspoonpaprika
- 1/2 teaspoonsugar
- 6 to 8 large eggs
- sea salt and fresh cracked pepper to taste
Instructions
Instructions
- Heat 2 tablespoons olive oil in a large 10–12" skillet over medium heat.
- Add the peeled, small-diced yellow onion, the seeded small-diced red bell pepper, and the 4 finely minced garlic cloves. Sauté, stirring frequently, until the vegetables are softened and lightly browned, about 5–7 minutes.
- Add the two 28-ounce cans of whole peeled tomatoes, crushing the tomatoes by hand as you add them. Stir in 2 teaspoons ground cumin, 1 teaspoon paprika, ½ teaspoon sugar, and sea salt and fresh cracked pepper to taste.
- Reduce heat to low and simmer the sauce, uncovered, for 10 minutes, stirring occasionally to thicken and blend the flavors.
- Make 6 to 8 shallow wells in the sauce, spaced evenly. Crack one large egg into each well (use 6 eggs for fewer, firmer eggs or 8 eggs for more servings).
- Cover the skillet and cook over low heat until the egg whites are set and the yolks reach your desired doneness, about 8–12 minutes.
- Remove from heat, taste and adjust sea salt and fresh cracked pepper if needed, and serve immediately.
Notes
Notes
Make-Ahead:
This is meant to be eaten as soon as it is done, or else the eggs will continue to cook. However, you can make the zesty red sauce without poaching the eggs in it one day ahead of time.
How to Store:
Cover and keep it in the refrigerator for up to 3 days with the eggs poached in the sauce. Cover without the eggs and keep it in the refrigerator for 5 to 7 days. You can freeze the sauce without having poached any eggs in it for up to 6 months. Thaw it in the refrigerator for 1 day or until thawed.
How to Reheat:
Add the desired amount of shakshuka to a small pan, cover it, and heat over low heat until hot. It is better to reheat it as a sauce without having poached the eggs.
You can
make little indents in the sauce of where you want to put the eggs while poaching them.
Feel free
to add 1 small seeded and small diced jalapeño or serrano pepper while sauteing the vegetables to add a little spice to the sauce.
If you
don’t have a lid for your cast iron skillet, like I don’t, I use a ½ sheet tray.
Make-Ahead:
This is meant to be eaten as soon as it is done, or else the eggs will continue to cook. However, you can make the zesty red sauce without poaching the eggs in it one day ahead of time.
How to Store:
Cover and keep it in the refrigerator for up to 3 days with the eggs poached in the sauce. Cover without the eggs and keep it in the refrigerator for 5 to 7 days. You can freeze the sauce without having poached any eggs in it for up to 6 months. Thaw it in the refrigerator for 1 day or until thawed.
How to Reheat:
Add the desired amount of shakshuka to a small pan, cover it, and heat over low heat until hot. It is better to reheat it as a sauce without having poached the eggs.
You can
make little indents in the sauce of where you want to put the eggs while poaching them.
Feel free
to add 1 small seeded and small diced jalapeño or serrano pepper while sauteing the vegetables to add a little spice to the sauce.
If you
don’t have a lid for your cast iron skillet, like I don’t, I use a ½ sheet tray.