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Shakshuka

Name: Shakshuka
Prep time: PT15 minutes
Cook time: PT30 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Israel
Ingredients: 2 tbsp Olive oil; 1 medium Onion; 2 undefined Bell peppers; 4 cloves Garlic; 1 tsp Cumin; 1 tsp Paprika; 1/4 - 1/2 tsp Cayenne pepper (adjust to your spice preference); 800 g Crushed tomatoes (good quality, canned); to taste undefined Salt; to taste undefined Black pepper; 6 undefined Eggs (large); for garnish undefined Fresh cilantro or parsley; optional undefined Feta cheese

A vibrant and flavorful Middle Eastern dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a hearty breakfast, brunch, or even a light dinner, this one-pan wonder is both simple to make and incredibly satisfying.

Förberedelsetid15 minutes

Tillagningstid30 minutes

Total tid45 minutes

Portioner4

SvårighetsgradEasy

2 ändringar· Feb 8

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👨‍🍳 Instruktioner

1
Heat the olive oil in a large, oven-safe skillet (about 10-12 inches) over medium heat. Add the chopped onion and bell peppers. Cook, stirring occasionally, until the vegetables have softened and the onion is translucent, about 8-10 minutes. You're looking for them to be tender, not browned.
⏱️ 8-10 minutes
2
Add the minced garlic, ground cumin, paprika, and cayenne pepper to the skillet. Stir constantly for about 1 minute until fragrant. Be careful not to burn the garlic.
⏱️ 1 minute
3
Pour in the crushed tomatoes. Stir everything together, scraping up any bits from the bottom of the pan. Season generously with salt and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. It should be thick enough to hold the shape of the eggs.
⏱️ 10-15 minutes
4
Using the back of a spoon, create 6 small wells in the tomato sauce. Carefully crack one egg into each well. Try not to break the yolks.
⏱️ 2 minutes
5
Cover the skillet and continue to cook on low heat for 5-8 minutes, or until the egg whites are just set but the yolks are still runny. For a firmer yolk, cook a minute or two longer. Alternatively, you can transfer the oven-safe skillet to a preheated oven at 190°C (375°F) for 5-7 minutes.
⏱️ 5-8 minutes
6
Remove the skillet from the heat. Garnish generously with fresh chopped cilantro or parsley and crumbled feta cheese, if using. Serve immediately, directly from the skillet.
⏱️ 1 minute

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💡 Proffstips

✓For best results, use good quality canned crushed tomatoes. They provide a richer flavor base.
✓Adjust the amount of cayenne pepper to control the heat level. Start with less and add more if desired.
✓Ensure the sauce has thickened sufficiently before adding the eggs; this prevents them from dispersing too much.
✓Serve hot with warm pita bread, crusty baguette, or challah for dipping into the delicious sauce and runny yolks.

✨ Idéer för variationer

Inspiration till din egen version av detta recept

Green Shakshuka: Wilt a generous amount of spinach or kale into the tomato sauce before adding the eggs.
Spicy Sausage Shakshuka: Add crumbled, cooked merguez or other spicy sausage to the vegetable mixture in Step 1.
Add other vegetables like zucchini or mushrooms along with the peppers and onions.
Incorporate a pinch of smoked paprika for an extra layer of smoky depth.