What is the one-skillet delectable dish that has captured the hearts and tastebuds of people around the globe? It’s shakshuka.
What is Shakshuka?
It’s a simple dish with an odd-sounding name to English-speaking ears that has its roots in North African and Middle Eastern cuisine.
While its exact country of origin remains uncertain, it is widely believed to have roots in Tunisia, a North African country bordering the Mediterranean sea.
The word shakshuka is thought to be derived from the Arabic word which means “mixture” or “mixed“. This is a possible reference to the idea that multiple ingredients are transformed into a delightfully delicious one-skillet meal.
At its core, shakshuka is a tomato sauce simmered with aromatics like onion, bell pepper, and garlic. It sounds a bit like an Italian tomato sauce, but don’t take that exit.
This savory and spicy dish will delight your tastebuds with its left turn into the world of spices with the addition of cumin, smoked paprika, and red pepper flakes.
And shakshuka is more than just a spicy tomato sauce. What makes it unique and visually stunning are the eggs that are poached directly in the sauce.
My version adds to the fun with a garnish of feta cheese and chopped cilantro.
Don’t forget to have some crusty bread or pita bread on hand for for scooping up the sauce.
Here’s Why You Should Try Shakshuka
- Flavor explosion. Your tastebuds will be doing the happy dance.
- Nutritional powerhouse. The tomatoes, vegetables, and spices provide vitamins and antioxidants, while the eggs provide a high-quality protein
- Versatile. Customize shakshuka to suit your taste preferences. Make it mild or hot, change up the protein, and add additional ingredients as directed by your own culinary imagination.
- Easy. Shakshuka is a one-pan wonder.
Perfect for Breakfast, Lunch or Dinner
Because the protein for this dish is eggs, it’s easy to categorize this dish as a breakfast or brunch dish. But don’t fall for this idea.
Shakshuka is a perfect choice for answering the most important question of each day, “What’s for dinner?”.
Make shakshuka today.
Make your tastebuds dance with shakshuka, a delectable one-skillet meal that is perfect anytime of day, breakfast, lunch or dinner!
- 1 large onion, medium-dice
- 1 large red bell pepper, medium dice
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 2 12 teaspoons smoked paprika
- 1/2 teaspoon red pepper flakes
- 1 28-ounce can crushed tomatoes
- 5 large eggs
- 1/2 cup crumbled feta
- 1 bunch cilantro, chopped and divided
- kosher salt
- freshly ground black pepper to taste, optional
- Crusty bread or pita bread for sopping up the sauce
- Heat a large skillet over medium-high heat.
- Add just enough olive oil to the skillet to coat the bottom.
- Add the onion and bell pepper to the skillet. Sauté until the onion is translucent and the bell pepper has softened.
- Add the garlic, cumin, smoked paprika, and red pepper flakes and sauté for 30 seconds until fragrant.
- Add the crushed tomatoes and tomato paste, and stir together.
- Adjust heat so that mixture comes to a simmer; maintain a gentle simmer for 10 minutes so that flavors meld.
- Taste and season with kosher salt, and black pepper, if desired.
- Stir 1/2 of the cilantro into the tomato mixture.
- Using the back of a wooden spoon, create a well and break an egg directly into it. Spoon a bit of the sauce over the egg white to keep it in place. Repeat with the remaining eggs.
- Season the eggs.
- Cover the skillet and reduce the heat to low and cook for 8 minutes.
- The whites should be set and the egg yolks still runny.
- Garnish with the additional cilantro and feta cheese.