How to Make Delicious Egg Shakshuka Recipe?

Today, I'm excited to share with you a delightful and flavourful dish that's perfect for any meal of the day: Egg Shakshuka Recipe. This North African and Middle Eastern classic combines poached eggs with a rich, spiced tomato and pepper sauce. It's easy to make, nutritious, and absolutely delicious. Let's dive in!

Ingredients

For this Egg Shakshuka recipe, you'll need the following ingredients:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chilli powder (optional, for a bit of heat)
• 1 can (28 ounces) crushed tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 large eggs
• Fresh coriander or parsley, chopped (for garnish)
• Crumbled feta cheese (optional)
• Crusty bread or pita, for serving

Instructions

1: Prepare the Sauce

1. Heat the olive oil: In a large frying pan or cast-iron pan over medium heat, warm the olive oil.
2. Sauté the vegetables: Add the chopped onion and bell peppers. Cook for about 5-7 minutes, or until the vegetables are softened.
3. Add garlic and spices: Stir in the minced garlic, cumin, paprika, ground coriander, and chilli powder (if using). Cook for an additional 1-2 minutes until fragrant.

2: Simmer the Tomato Sauce

4. Add tomatoes: Pour in the crushed tomatoes, and stir to combine with the sautéed vegetables and spices.
5. Season: Add salt and black pepper. Bring the mixture to a simmer.
6. Cook the sauce: Let it simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

3: Poach the Eggs

7. Make wells for the eggs: Using the back of a spoon, create 6 small wells in the sauce.
8. Add the eggs: Crack an egg into each well. Cover the pan with a lid.
9. Cook the eggs: Allow the eggs to poach in the simmering sauce for about 5-8 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook for a few more minutes.

 

4: Garnish and Serve

10. Add garnishes: Once the eggs are cooked to your liking, remove the pan from heat. Sprinkle the shakshuka with chopped coriander or parsley and crumbled feta cheese (if using).
11. Serve: Serve the shakshuka hot, with crusty bread or pita on the side for dipping into the rich, flavourful sauce.

Tips for the Perfect Shakshuka

• Customise the heat: Adjust the level of spiciness by adding more or less chilli powder, or even some chopped fresh chilli peppers.
• Add greens: For extra nutrition, consider adding a handful of spinach or kale to the sauce while it simmers.
• Experiment with toppings: Besides feta, you can try toppings like olives, avocado slices, or a dollop of Greek yoghurt.

Conclusion

Egg Shakshuka is a versatile and satisfying dish that's sure to impress. Whether you're serving it for breakfast, brunch, or dinner, its combination of hearty flavours and vibrant colours made with Eggoz makes it a standout meal. I hope you enjoy making and eating this shakshuka as much as I do. Happy cooking!