Traditional Shakshuka
Equipment
Ingredients
- 2-3 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 (28-ounce) can crushed tomatoes, or whole peeled tomatoes (see notes)
- Salt and ground black pepper to taste
- Pinch of cayenne pepper or red pepper flakes, or to taste (optional, see notes)
- 6 large eggs
- large handful chopped cilantro
- large handful chopped parsley
- Toppings, optional:
Optional Toppings
- Crumbled feta cheese, goat cheese, sliced avocado, pitted olives
For Serving (optional)
- Pita bread, flatbread, crusty bread, challah, breakfast potatoes
Instructions
- In a large lidded skillet or sauté pan (12-inch or larger), heat the oil over medium heat. Add the onion and bell pepper and cook until the onions become translucent, about 4 to 5 minutes. Stir in the garlic, paprika, ground cumin, ground coriander, and cook until aromatic, about a minute.
- Add the crushed tomatoes with their juices and stir to combine or, if using canned, whole peeled tomatoes, crush them with your hands into a bowl, before adding them to the skillet. You could add the tomatoes whole directly into the skillet and then crush them with a wooden spoon but this may take some elbow grease.
- Season with salt and pepper and a pinch of cayenne or red pepper flakes (optional), and bring to a simmer. Lower the heat and cook until the sauce reduces and thickens, about 10 minutes.
- Using a large spoon, make small indentations or wells in the sauce and crack and egg into each indentation or well. Make sure the wells are a bit spaced out to accommodate each egg. Pour a bit of the sauce over the egg whites, leaving the yolks exposed. Season with salt and pepper to taste. Cover the skillet with a lid and cook until the egg whites are just set, about 5 minutes or to your liking.
- Uncover the skillet and add the chopped cilantro and parsley as well as any other optional toppings. Serve with toasted bread
Notes
- Tomatoes: Traditional shakshuka is usually made with whole peeled canned tomatoes. For convenience, I often use crushed tomatoes. Crushed tomatoes minimize the time I spend trying to break down (crush) the tomatoes with my hands or with a wooden spoon. However, the texture of crushed tomatoes is less rustic. Since the tomatoes cook down anyway, I find that using already crushed tomatoes is easier. Fresh tomatoes can be used but because of their high moisture content, you will need to simmer the sauce a bit longer.Use 8-10 fresh tomatoes. Roma tomatoes work best.
- Spices:The spices on traditional shakshuka vary greatly depending on regions and the fact that everyone will tell you their family’s recipe is the only “authentic recipe” you will ever need. Most recipes start with two basic spices: sweet paprika and ground cumin and build from there. This recipe includes ground coriander which is a typical addition.
- Skillet: I suggest a 12-inch skillet with a lid. Enameled cast iron is a great option however, I don't recommend using regular cast iron skillets as the acidity of the tomatoes tend to corrode the cast iron seasoning and may also add a metal taste to the dish.
- Building Flavor: Simmering the sauce before adding the eggs concentrates flavor and creates a luscious sauce
Nutrition
Calories: 130 kcal, Carbohydrates: 4 g, Protein: 7 g, Fat: 10 g, Saturated Fat: 2 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 5 g, Trans Fat: 0.02 g, Cholesterol: 186 mg, Sodium: 74 mg, Potassium: 160 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 1061 IU, Vitamin C: 27 mg, Calcium: 41 mg, Iron: 1 mg
