Simple Shakshuka Recipe for a Delicious One-Pan Meal
If you’re on the hunt for a hearty breakfast or a satisfying brunch dish, this simple shakshuka recipe is your go-to option. Packed with a flavorful blend of spices, tomatoes, and perfectly poached eggs, this one-pan meal delivers a rich and comforting experience. Experience the joys of savoring a delicious shakshuka dish that is both easy to cook and packed with nutritional benefits.
Growing up, shakshuka was a weekend tradition in our household. My grandmother would always make it for us, filling the kitchen with enticing aromas that would wake everyone up. Every family member eagerly anticipated the moment when the spices would hit the pan and begin perfuming the air. Sharing this meal meant sharing stories and laughter, and now I continue this tradition with my own family, creating new memories with each delicious bite.
Why You’ll Love This Recipe
This recipe is an absolute favorite because it’s incredibly easy to prepare in just one pan. Not only does it minimize cleanup, but it also allows the flavors to meld together beautifully for a comforting and cohesive dish. Plus, this meal is versatile enough to be enjoyed for breakfast, brunch, or even dinner thanks to its hearty ingredients and rich texture.
Ingredients Notes
To make the perfect shakshuka, use fresh ingredients like ripe tomatoes, bell peppers, and eggs. If you wish to add some heat, feel free to include a bit of chili pepper. To adjust for dietary preferences, replace regular eggs with vegan alternatives available in stores.
Recipe Steps
Step 1
Start by heating olive oil in a large skillet over medium heat. Add chopped onions and bell peppers, sautéing until they become soft and translucent.
Step 2
Add minced garlic and cook for another minute until fragrant. Stir in tomatoes, tomato paste, and spices including cumin, paprika, and cayenne pepper. Allow it to simmer for about 10 minutes until the mixture thickens.
Step 3
Create small wells in the sauce mixture and gently crack eggs into each of them. Cover the pan and cook for about 5 to 8 minutes until the eggs are cooked to your liking.
Step 4
Once done, sprinkle the top with fresh herbs like parsley or cilantro for a burst of color and flavor.
Step 5
Serve directly from the pan or scoop onto individual plates. Pair with some crusty bread to soak up all the delicious sauce.
Storage Options
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in a saucepan over medium-low heat, adding a splash of water if needed to thin the sauce. Shakshuka also freezes well; place cooled portions in freezer-safe containers for up to two months, defrosting overnight before reheating.
Variations & Substitutions
To tailor this dish to different tastes, consider adding ingredients like feta cheese or olives for a Mediterranean twist. For a vegan-friendly version, swap eggs for tofu cubes or vegan egg substitutes. You can also incorporate seasonal vegetables to keep it fresh and varied.
Frequently Asked Questions
Can I make shakshuka without eggs? Yes, shakshuka can be made without eggs. You can substitute eggs with chickpeas or tofu, adding them to the sauce for extra protein and texture. This variation also makes the dish vegan-friendly while retaining its hearty and satisfying quality.
What should I serve with shakshuka? Shakshuka is traditionally served with warm, crusty bread or pita, perfect for scooping up all the flavorful sauce. You could also pair it with a light salad or simply enjoy it on its own for a hearty meal. Rice or quinoa can be added as a side for additional substance.
Can I prepare shakshuka ahead of time? While shakshuka is best enjoyed fresh, you can prepare the tomato sauce portion ahead of time. Store it in the refrigerator, then reheat and add eggs right before serving. This saves cooking time and makes it a convenient option for busy mornings or relaxed brunches.
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Simple Shakshuka Recipe for a Delicious One-Pan Meal
IngredientsÂ
Main Ingredients
- 2 tablespoons olive oil extra virgin
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 can crushed tomatoes (14 oz)
- 4 large eggs fresh
- 1 pinch salt to taste
- 1 pinch black pepper freshly ground
- 2 tablespoons parsley chopped for garnish
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat. Add onions and cook until soft.
- Stir in garlic, cumin, and paprika, and cook for a minute until fragrant.
- Pour in crushed tomatoes and bring to a simmer. Season with salt and pepper.
- Make small wells in the sauce and crack eggs into each well. Cover and let the eggs poach for about 5 minutes.
- Garnish with parsley and serve hot.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
