Shakshuka
Shakshuka—a quick and flavourful breakfast delight! The word “shakshuka” is thought to have originated from the Arabic word (shakshouka), which means “mixture” or “shaken.” Hailing from North Africa and the Middle East, a dish that weaves together the richness of poached eggs in a spicy tomato sauce. Whether it’s a leisurely brunch or a quick dinner, this is a versatile and satisfying option. It is a perfect solution for those busy mornings when you crave a delicious and quick breakfast.
When making shakshuka, the type of tomato you choose can significantly impact the flavour and texture of the dish. Shakshuka recipes usually call for canned crushed tomatoes. The canned whole tomatoes can also be used. These can be crushed or chopped in the pan, allowing you to control the sauce’s texture. This is a convenient option as it provides a consistent texture and flavour. It also saves time compared to starting with fresh tomatoes. However, using fresh tomatoes adds a delightful freshness to the dish. Ripe, in-season tomatoes will contribute a sweet and juicy flavour to the sauce. This can be a great choice if you can access high-quality, ripened tomatoes. Both fresh and canned tomatoes can result in a delicious shakshuka.
Choice of bell pepper
The choice of bell pepper colour for shakshuka is based on your preference. Each colour imparts a slightly different flavour. However, the traditional and most commonly used is the red bell pepper. Red bell peppers are known for their sweetness and tenderness, complementing the savoury and spiced tomato-based shakshuka sauce. The sweetness of red bell peppers balances the acidity of tomatoes, contributing to a harmonious and well-rounded flavour. Yellow and orange bell peppers are also on the sweeter side. Mixing different coloured peppers can add visual appeal and a variety of flavours to your shakshuka.
Shakshuka
Ingredients
- 3 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper deseeded and chopped, any colour
- 2 garlic cloves finely chopped or minced
- 2 tsp paprika
- 1 tsp cumin powder
- ¼ tsp Cayenne pepper/chilli powder
- 500 grams of canned crushed tomatoes or Fresh tomatoes finely chopped or pureed
- 3-4 eggs
- Salt and pepper to taste
- Coriander/cilantro/parsley for garnish
Instructions
- Heat olive oil in a large, deep skillet over medium heat.
- Add chopped onions and garlic. Saute until the onions are softened, about 5 minutes.
- Add chopped bell pepper and cook for another 3 minutes.
- Add the ground cumin, ground paprika, and cayenne pepper. Cook for 1-2 minutes.
- Pour in the crushed tomatoes and mix. Cover and cook this on medium heat for about 10 minutes. Uncover and cook for another 5 minutes for the sauce to thicken.
- Create small wells in the sauce with the back of a spoon and carefully crack the eggs into each well. Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks are still runny (about 5-7 minutes). You can cook them longer if you prefer a firmer yolk.
- Once the eggs are cooked to your liking, garnish with chopped fresh parsley or coriander leaves.
- Serve the shakshuka directly from the skillet, with crusty bread or pita on the side for dipping. You can dip it in the sauce to soak it all up!
Notes
