There are some dishes that just sing of comfort and warmth, and for my family, Shakshuka is definitely one of them. The first time I made this vibrant, bubbling pan of tomatoes and perfectly poached eggs, it was an instant hit. The kids, usually picky eaters, were mesmerized by the bright colors and the fun of scooping up the runny yolks with crusty bread. My partner, always appreciative of a flavorful meal, raved about the depth of flavor and the satisfying heartiness. Since then, Shakshuka has become a regular fixture in our kitchen, perfect for lazy weekend brunches, quick weeknight dinners, or even a cozy “breakfast for dinner” night. It’s a dish that’s not only incredibly delicious but also surprisingly easy to make, and I’m thrilled to share my go-to classic Shakshuka recipe with you, hoping it brings the same joy and warmth to your table as it does to mine. Get ready to experience a culinary hug in a pan!

Ingredients for Classic Shakshuka

This recipe calls for simple, fresh ingredients that come together to create a symphony of flavors. Here’s what you’ll need:

• Olive Oil: About 2 tablespoons, for sautéing the vegetables and building flavor. Extra virgin olive oil is preferred for its richer taste.
• Onion: 1 medium, diced. Yellow or white onion works best, providing a foundational savory note.
• Bell Peppers: 2 medium (a mix of colors like red and yellow is visually appealing and adds varied sweetness), diced. Bell peppers contribute sweetness and a slight vegetal crunch.
• Garlic: 3-4 cloves, minced. Fresh garlic is essential for that pungent, aromatic base.
• Canned Crushed Tomatoes: 28 ounces (one large can). Use good quality crushed tomatoes for the best flavor and texture. Diced tomatoes can be used in a pinch, but crushed tomatoes create a smoother sauce.
• Tomato Paste: 2 tablespoons. Adds concentrated tomato flavor and richness to the sauce.
• Spices:
  • Paprika: 1 tablespoon (sweet or smoked, or a mix for complexity). Paprika provides warmth and a touch of smokiness.
  • Cumin: 1 teaspoon. Earthy and warm, cumin is a classic Middle Eastern spice that complements tomatoes beautifully.
  • Chili Powder (optional): ½ teaspoon (or more to taste). Adds a gentle kick of heat. Adjust to your preference or omit for a milder version.
  • Cayenne Pepper (optional): A pinch (if you prefer more significant heat). Use sparingly as cayenne is quite potent.
  • Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors.
• Eggs: 6 large. The star of the dish! Use fresh, good quality eggs for the best poaching results.
• Fresh Parsley or Cilantro: For garnish, chopped. Adds freshness and a pop of color at the end.
• Optional Toppings: Feta cheese, crumbled; hot sauce; chopped green onions; a drizzle of olive oil. For added flavor and texture.
• Crusty Bread: For serving and soaking up that delicious sauce! Sourdough, baguette, or pita bread are excellent choices.

Instructions: Crafting Your Perfect Shakshuka

Follow these simple steps to create a flavorful and satisfying Shakshuka:

1. Sauté the Aromatics: Heat olive oil in a large, oven-safe skillet (cast iron is ideal) or a deep sauté pan over medium heat. Add diced onion and bell peppers. Sauté for about 5-7 minutes, or until the onions become translucent and the peppers soften slightly. Stir occasionally to prevent sticking and ensure even cooking.
2. Add Garlic and Spices: Stir in minced garlic, paprika, cumin, chili powder (if using), and cayenne pepper (if using). Cook for another minute, stirring constantly, until fragrant. This step blooms the spices, releasing their full flavor potential. Be careful not to burn the garlic.
3. Build the Tomato Sauce: Add tomato paste to the skillet and cook for 1-2 minutes, stirring it into the vegetables. This caramelizes the tomato paste and deepens the flavor. Pour in the crushed tomatoes and stir well to combine everything. Season generously with salt and black pepper.
4. Simmer and Thicken: Bring the tomato sauce to a simmer, then reduce the heat to low. Cover the skillet and let the sauce simmer for at least 15-20 minutes, or up to 30 minutes, stirring occasionally. Simmering allows the flavors to meld together and the sauce to thicken slightly. The longer it simmers, the richer the flavor will become.
5. Taste and Adjust Seasoning: After simmering, taste the tomato sauce and adjust seasoning as needed. You might want to add more salt, pepper, or a pinch of sugar to balance the acidity of the tomatoes. If you prefer a spicier Shakshuka, add more chili powder or cayenne pepper.
6. Create Wells for Eggs: Once the sauce has thickened to your liking, use a spoon to create 6 wells or indentations in the sauce, evenly spaced apart. These wells will cradle the eggs and allow them to poach gently in the sauce.
7. Crack in the Eggs: Gently crack one egg into each well. Try to crack the eggs close to the surface of the sauce to prevent the yolks from breaking.
8. Poach the Eggs: Cover the skillet again and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. The cooking time will depend on your preference for yolk consistency. For runnier yolks, cook for less time; for firmer yolks, cook for longer. Keep an eye on the eggs and adjust cooking time as needed. You can also gently baste the egg whites with the hot tomato sauce to help them cook faster.
9. Garnish and Serve: Remove the skillet from the heat. Garnish generously with fresh chopped parsley or cilantro. Sprinkle with crumbled feta cheese, if desired, and add a drizzle of hot sauce or olive oil for extra flavor.
10. Serve Immediately: Serve Shakshuka hot, directly from the skillet. Encourage everyone to scoop up the Shakshuka with crusty bread, enjoying the runny yolks and flavorful sauce.

Nutrition Facts for Classic Shakshuka (per serving)

Servings: 6
Calories per serving: Approximately 250-300 (Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Protein: 15-20g
• Fat: 15-20g

Note: These values are approximate and can vary depending on the specific ingredients used and portion sizes. For more precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time for Classic Shakshuka

• Prep Time: 15-20 minutes (chopping vegetables, gathering ingredients)
• Cook Time: 30-40 minutes (including simmering and poaching)
• Total Time: 45-60 minutes

Description: Shakshuka is a relatively quick and easy dish to prepare, making it perfect for weeknights or weekend brunches. The majority of the time is spent simmering the tomato sauce, which allows the flavors to develop beautifully. The active cooking time is minimal, primarily involving sautéing vegetables and poaching eggs.

How to Serve Classic Shakshuka

Shakshuka is incredibly versatile and can be enjoyed in various ways. Here are some serving suggestions:

• With Crusty Bread: This is the quintessential way to serve Shakshuka! Provide plenty of crusty bread, such as sourdough, baguette, ciabatta, or pita bread, for dipping and scooping up the delicious sauce and runny egg yolks.
• As Breakfast or Brunch: Shakshuka is a fantastic and flavorful alternative to traditional breakfast fare. It’s hearty, satisfying, and packed with nutrients to start your day right.
• For Lunch or Dinner: Shakshuka is equally delicious for lunch or a light dinner. Its versatility makes it a great option any time of day.
• With a Side Salad: Serve Shakshuka with a simple green salad dressed with a light vinaigrette to add freshness and balance the richness of the dish.
• Alongside Yogurt or Labneh: A dollop of cool, creamy yogurt or labneh (strained yogurt) can provide a wonderful contrast to the warm, spicy Shakshuka.
• With Grains: For a heartier meal, serve Shakshuka with cooked grains like quinoa, couscous, or rice. This is especially great for dinner.
• As a Vegetarian Main Course: Shakshuka is naturally vegetarian and packed with flavor and protein from the eggs, making it a satisfying and complete vegetarian meal.
• Family Style: Serve Shakshuka directly from the skillet in the center of the table, encouraging everyone to help themselves. This creates a communal and convivial dining experience.

Additional Tips for Perfect Shakshuka

Elevate your Shakshuka game with these helpful tips:

1. Use Quality Tomatoes: The foundation of Shakshuka is the tomato sauce, so using good quality canned crushed tomatoes is crucial. Look for brands known for their flavor and avoid overly acidic or watery tomatoes.
2. Don’t Skimp on the Spices: Spices are what give Shakshuka its distinctive flavor profile. Don’t be afraid to be generous with paprika and cumin. Experiment with smoked paprika for a deeper smoky flavor.
3. Simmer the Sauce Long Enough: Simmering the tomato sauce for at least 15-20 minutes allows the flavors to meld and deepen. The longer it simmers, the richer and more complex the sauce will become.
4. Adjust the Heat to Your Preference: Shakshuka can be made mild or spicy. Adjust the amount of chili powder and cayenne pepper to your liking. Start with a smaller amount and add more to taste. You can also serve hot sauce on the side for those who like extra heat.
5. Create Proper Wells for Eggs: Make sure the wells you create in the sauce are deep enough to cradle the eggs and prevent them from spreading too much. This will help the eggs poach evenly and retain their shape.
6. Don’t Overcook the Eggs: The key to perfect Shakshuka eggs is runny yolks. Keep a close eye on the eggs while they are poaching and cook them just until the whites are set but the yolks are still soft and gooey.
7. Use Fresh Herbs for Garnish: Fresh parsley or cilantro adds a burst of freshness and brightness to the finished dish. Don’t skip the garnish! Other fresh herbs like mint or dill can also be used.
8. Make it Ahead (Partially): You can make the tomato sauce for Shakshuka ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the sauce and poach the eggs. This is a great time-saving tip for busy weeknights.

Frequently Asked Questions About Shakshuka (FAQ)

Q1: Can I make Shakshuka spicier?

A: Absolutely! Shakshuka is easily customizable to your spice preference. You can increase the amount of chili powder and cayenne pepper in the recipe. You can also add a pinch of red pepper flakes or finely chopped fresh chili peppers like jalapeños or serranos to the sauce for extra heat. Serving hot sauce on the side is another great way to let everyone customize their spice level.

Q2: Can I use fresh tomatoes instead of canned tomatoes?

A: Yes, you can use fresh tomatoes, but canned crushed tomatoes are generally preferred for Shakshuka because they provide a richer, more concentrated tomato flavor and a smoother sauce. If using fresh tomatoes, you’ll need about 2-3 pounds of ripe tomatoes. Peel and chop them, and you may need to simmer the sauce for a longer time to reduce the liquid and achieve a thicker consistency. You might also want to add a bit more tomato paste to boost the tomato flavor.

Q3: Can I add vegetables other than onions and bell peppers?

A: Definitely! Shakshuka is a very adaptable dish, and you can add other vegetables to your liking. Some popular additions include:

• Zucchini or Eggplant: Diced zucchini or eggplant can be sautéed along with the onions and peppers for added texture and flavor.
• Mushrooms: Sliced mushrooms add an earthy umami note.
• Spinach or Kale: Stir in a handful of spinach or kale towards the end of the simmering time for added greens.
• Potatoes or Sweet Potatoes: For a heartier Shakshuka, you can add diced cooked potatoes or sweet potatoes.

Q4: Can I make Shakshuka without eggs?

A: While eggs are a defining component of classic Shakshuka, you can enjoy the flavorful tomato sauce on its own as a vegetarian stew. It’s delicious served with crusty bread, couscous, or quinoa. You can also add chickpeas or white beans to the sauce for added protein and heartiness if you’re omitting the eggs.

Q5: How do I store leftover Shakshuka?

A: Leftover Shakshuka sauce (without the eggs) can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the sauce on the stovetop or in the microwave. Freshly poached eggs are best, so it’s recommended to poach new eggs when reheating the sauce. The texture of previously poached eggs might become rubbery upon reheating.

Q6: Can I freeze Shakshuka?

A: It’s not recommended to freeze Shakshuka with the eggs, as the texture of the eggs will suffer upon thawing. However, you can freeze the tomato sauce base. Allow the sauce to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator or in the microwave, then reheat and poach fresh eggs when ready to serve.

Q7: What kind of skillet is best for making Shakshuka?

A: An oven-safe skillet is ideal for Shakshuka, especially if you prefer to finish cooking the eggs in the oven for more even cooking. Cast iron skillets are excellent as they retain heat well and distribute it evenly. A deep sauté pan or a large skillet with high sides will also work well on the stovetop. The size of the skillet should be large enough to comfortably hold the sauce and the eggs without overcrowding.

Q8: Is Shakshuka gluten-free?

A: Yes, Shakshuka itself is naturally gluten-free, as it is primarily made of vegetables, tomatoes, spices, and eggs. However, it is typically served with bread. To keep it gluten-free, serve Shakshuka with gluten-free bread, gluten-free crackers, or enjoy it with quinoa or rice instead of bread. Always double-check the labels of your spices and canned tomatoes if you are strictly gluten-free to ensure they are certified gluten-free.

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