Easy Amazing Shakshuka Recipe
About this recipe
Shakshuka is a cozy and hearty dish that’s perfect for breakfast, lunch, or dinner. This easy recipe features a delicious mix of tomatoes, bell peppers, onions, and garlic, all simmered together with gently poached eggs. While it may look complicated, you can whip up a restaurant-quality version at home in just a few simple steps.
Ingredient notes
- Use 1/4 teaspoon of salt if using table salt instead of kosher salt.
- Feel free to substitute the bell pepper with any pepper you prefer, especially if you like it spicy.
Tips from Preppy Kitchen’s video
- Make sure to heat the olive oil until it’s shimmering before adding the onions to ensure they cook properly.
- Pour off some liquid from the canned tomatoes to achieve a thicker consistency for the shakshuka.
- Create wells in the sauce for the eggs to keep them contained while cooking.
Good to know
- How many servings does this recipe yield?
- This recipe serves 4.
- What can I use instead of whole peeled tomatoes?
- You can use crushed tomatoes or fire-roasted tomatoes.
- How long should I cook the eggs in the shakshuka?
- Cover the pan and cook the eggs until set to your liking, about 5 to 10 minutes.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Chop one large onion or one and a half small onions and set aside.
- 2
Chop one bell pepper, removing the seeds and ribs.
- 3
Heat three tablespoons of olive oil in a large pan over medium heat until shimmering.
- 4
Add the chopped onions to the pan and cook until translucent, stirring occasionally.
- 5
Add the chopped bell pepper to the pan and cook for about 10 to 12 minutes until soft.
- 6
Open a can of whole peeled tomatoes and pour off some liquid for a thicker consistency.
- 7
Add the tomatoes to the pan, breaking them up with a wooden spoon, and bring to a boil.
- 8
Once boiling, reduce to a simmer and cook for 15 to 20 minutes until the mixture thickens.
- 9
Stir in one teaspoon of paprika, one teaspoon of chili powder, and two teaspoons of ground cumin.
- 10
Add four minced garlic cloves and stir for about two minutes to avoid burning.
- 11
Season with half a teaspoon of salt and half a teaspoon of pepper, adjusting to taste.
- 12
Create wells in the sauce and crack four eggs into the wells, covering them slightly with the sauce.
- 13
Cover the pan and cook until the eggs are set to your liking, about 5 to 10 minutes.
- 14
Garnish with a handful of cilantro or parsley before serving.
Heads up — we had to guess a little:
- Sensible guess for the amount of cilantro or parsley for garnish.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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