Shakshuka is a delightful Middle Eastern dish that brings together eggs and a flavorful tomato sauce in a harmonious blend. It's perfect for breakfast, brunch, or even dinner, offering a vibrant and comforting meal that’s easy to make and incredibly satisfying.
Photos of Eggs In Tomato Sauce (Shakshuka) Recipe
When preparing this recipe, you may need to pay special attention to a few ingredients. Ground cumin, sweet paprika, and cayenne may not be staples in every kitchen but can be found in the spice section of your supermarket. Additionally, if you choose to use fresh cilantro, make sure to check the produce section.
Shakshuka With Eggs In Tomato Sauce Ingredients
Olive oil: Used for sautéing, it adds a rich flavor to the base of the dish.
Onion: Provides a sweet and savory foundation when cooked down.
Garlic: Adds a robust and aromatic flavor to the sauce.
Bell pepper: Offers a mild sweetness and crunch, balancing the sauce.
Sausages: Adds depth and a savory element to the dish.
Ground cumin: Imparts an earthy, warming spice that is essential to shakshuka.
Sweet paprika: Gives a mild, sweet pepper flavor to the sauce.
Chilli powder: Adds a touch of heat and complexity.
Cayenne: Provides a spicy kick that enhances the overall flavor.
Tomatoes: The base of the sauce, essential for its rich and tangy taste.
Tomato paste: Adds concentrated tomato flavor, thickening the sauce.
Salt: Enhances and balances all the flavors in the dish.
Eggs: The star of the dish, poached in the flavorful sauce.
Cilantro: Used as a garnish, adding a fresh and herbaceous note.
Flatbread: Served on the side, perfect for dipping into the sauce.
One reader, Grannie Bonner says:
This shakshuka recipe is a delightful blend of flavors! The spices add a perfect kick, and the eggs cooked in the rich tomato sauce are simply divine. It's an easy, hearty dish that's perfect for any meal. Highly recommend serving it with flatbread for the ultimate experience!
Techniques Required for Making Shakshuka
How to cook onions until soft and transparent: Heat oil in a pan over medium heat, add chopped onions, and cook, stirring occasionally, until they become soft and transparent. How to mince garlic: Peel the garlic cloves and finely chop them using a knife. How to chop bell pepper: Cut the bell pepper in half, remove the seeds and stem, then chop it into small pieces. How to cook ground sausage: Remove the sausage from its casing, crumble it into the pan, and cook until browned. How to make indents in sauce: Use the back of a spoon to create small wells in the sauce for the eggs. How to crack eggs into sauce: Gently crack each egg into a small bowl first, then carefully pour it into the indent in the sauce. How to baste egg whites: Use a spoon to gently pour some of the tomato sauce over the egg whites without disturbing the yolks. How to chop cilantro: Rinse the cilantro, remove the stems, and chop the leaves finely.
How To Make Eggs In Tomato Sauce (Shakshuka)
Eggs in tomato sauce or known as shakshuka recipe from Israel is a thick, runny yolk that meets rich tomato sauce. This is some good, fiery comfort food.
Serves:
Ingredients
- 1tbspolive oil
- 1onionchopped
- 2largecloves garliccrushed
- 1bell pepper
- 9ozsausages
- 1tspground cumin
- 1tspsweet paprika
- 1tspchilli powder
- 1tspcayenneoptional
- 14oztomatoeschopped
- 2tbsptomato paste
- saltto taste
- 6largeeggs
- ¼cupcilantroto serve
- Flatbreadto serve
Instructions
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Heat oil in a large nonstick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent.
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Add garlic, bell pepper, ground sausage, cumin, paprika, and chili; cook, stirring occasionally until garlic is soft and fragrant.
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Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly for about 10 to 15 minutes. Season with salt to taste.
-
Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover the pan with a lid and cook until yolks are just set for about 5 minutes.
-
Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.
Nutrition
- Calories: 301.74kcal
- Fat: 21.64g
- Saturated Fat: 6.22g
- Trans Fat: 0.07g
- Monounsaturated Fat: 9.33g
- Polyunsaturated Fat: 3.95g
- Carbohydrates: 10.57g
- Fiber: 2.69g
- Sugar: 5.78g
- Protein: 17.26g
- Cholesterol: 258.92mg
- Sodium: 588.09mg
- Calcium: 66.83mg
- Potassium: 627.20mg
- Iron: 2.69mg
- Vitamin A: 215.14µg
- Vitamin C: 45.67mg
Crucial Technique for Perfecting eggs in tomato sauce (shakshuka) recipe
When making shakshuka, ensure to cook the onion until it is soft and transparent before adding the garlic and bell pepper. This step is crucial as it allows the onion to release its natural sweetness, which enhances the overall flavor of the dish.
Time-Saving Tips for Making eggs in tomato sauce (shakshuka) recipe
Prep ingredients in advance: Chop the onion, garlic, and bell pepper ahead of time and store them in airtight containers.
Use pre-cooked sausages: Opt for pre-cooked sausages to cut down on cooking time.
Canned tomatoes: Use canned tomatoes instead of fresh ones to save time on peeling and chopping.
Simmer while prepping: Let the tomato sauce simmer while you prepare the eggs and flatbread.
One-pan method: Cook everything in one pan to reduce cleanup time.
Substitute Ingredients For Eggs In Tomato Sauce (Shakshuka) Recipe
olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.
onion - Substitute with shallots: Shallots provide a milder, slightly sweeter flavor that can complement the dish well.
garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.
bell pepper - Substitute with poblano pepper: Poblano peppers offer a similar texture but with a slightly more robust flavor.
sausages - Substitute with chorizo: Chorizo adds a spicy and flavorful kick that complements the spices in the dish.
ground cumin - Substitute with ground coriander: Ground coriander has a warm, nutty flavor that can serve as a good alternative.
sweet paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing its complexity.
chilli powder - Substitute with cayenne pepper: Cayenne pepper provides a similar heat level, though you may need to use less due to its intensity.
cayenne - Substitute with red pepper flakes: Red pepper flakes offer a similar heat and can be adjusted to taste.
tomatoes - Substitute with canned crushed tomatoes: Canned crushed tomatoes provide a similar texture and flavor, making them a convenient alternative.
tomato paste - Substitute with sun-dried tomato paste: Sun-dried tomato paste offers a richer, more concentrated tomato flavor.
salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different dimension to the dish.
eggs - Substitute with tofu: Tofu can be crumbled and cooked to mimic the texture of scrambled eggs, making it a good vegan alternative.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in the dish.
flatbread - Substitute with pita bread: Pita bread has a similar texture and can be used to scoop up the shakshuka.
Best Way to Present This Delicious Middle Eastern Dish
Use a cast iron skillet: Serve the shakshuka directly in a small, individual-sized cast iron skillet to maintain heat and create a rustic, yet elegant presentation.
Garnish with fresh herbs: Sprinkle finely chopped cilantro over the top just before serving to add a burst of color and freshness.
Add a dollop of yogurt: Place a small dollop of Greek yogurt on the side of the skillet to add a creamy contrast to the spicy tomato sauce.
Serve with artisanal flatbread: Accompany the dish with warm, freshly baked flatbread, cut into elegant strips for easy dipping.
Drizzle with olive oil: Finish with a light drizzle of high-quality olive oil to enhance the flavors and add a glossy finish.
Use microgreens: Add a touch of sophistication by garnishing with a few microgreens on top of the eggs.
Serve on a wooden board: Place the skillet on a polished wooden board to add a rustic charm and make it easier to handle.
Include a side of pickled vegetables: Offer a small side dish of pickled vegetables to provide a tangy contrast to the rich flavors of the shakshuka.
Use a high-quality skillet lid: Present the dish with a high-quality, transparent skillet lid to keep the eggs warm and allow the diners to see the beautiful presentation before lifting the lid.
Serve with a small spoon: Provide a small, elegant spoon for basting the egg whites with the tomato sauce, allowing diners to appreciate the care taken in preparation.
Essential Tools for Making Shakshuka
large nonstick pan or skillet: This is essential for cooking the onion, garlic, bell pepper, sausage, and tomato sauce. Its nonstick surface ensures that the ingredients do not stick and burn.
spoon: Used for stirring the ingredients as they cook and for making small indents in the sauce to hold the eggs.
knife: Necessary for chopping the onion, garlic, and bell pepper.
cutting board: Provides a safe and clean surface for chopping vegetables and other ingredients.
measuring spoons: Used to measure out the spices accurately.
can opener: Needed to open the can of tomatoes.
lid: Used to cover the pan while the eggs cook, ensuring they set properly.
spatula: Helpful for stirring the sauce and basting the egg whites with the tomato sauce.
serving spoon: Used to serve the shakshuka once it is ready.
small bowl: Useful for cracking the eggs into before adding them to the pan, to ensure no shell gets into the dish.
Storing and Freezing Shakshuka for Later
- Allow the shakshuka to cool completely before storing or freezing.
- For short-term storage, transfer the cooled shakshuka to an airtight container and refrigerate for up to 3-4 days.
- To reheat, place the desired portion in a microwave-safe dish and heat until warmed through, or reheat gently in a pan on the stovetop over low heat, stirring occasionally.
- If you plan to freeze the shakshuka, consider the following steps:
- Prepare the tomato sauce as directed, but do not add the eggs.
- Allow the sauce to cool completely, then transfer it to a freezer-safe container or zip-top bag, leaving some room for expansion.
- Label the container with the date and contents, then freeze for up to 3 months.
- When ready to serve, thaw the frozen tomato sauce in the refrigerator overnight.
- Reheat the sauce in a pan on the stovetop over medium heat, stirring occasionally, until heated through.
- Create small indents in the sauce and crack fresh eggs into them, then follow the recipe instructions for cooking the eggs.
- If you have leftover shakshuka that already contains the eggs, you can still freeze it, but keep in mind that the texture of the eggs may change slightly upon thawing and reheating.
How To Reheat Leftover Shakshuka
Reheat shakshuka in a skillet or frying pan over medium-low heat, stirring occasionally, until heated through and the eggs are cooked to your desired level of doneness. This method helps to preserve the texture of the eggs and the flavors of the tomato sauce.
For a quicker reheating method, transfer the leftover shakshuka to a microwave-safe dish and cover it with a damp paper towel. Microwave on high for 1-2 minutes, or until heated through, stirring once halfway through the reheating process. Be careful not to overcook the eggs in the microwave, as they can become rubbery.
If you prefer a crispy texture, place the leftover shakshuka in an oven-safe dish and cover it with aluminum foil. Preheat your oven to 350°F (175°C) and bake the shakshuka for 10-15 minutes, or until heated through and the eggs are cooked to your liking. Remove the foil for the last 2-3 minutes of reheating to allow the top to crisp up slightly.
For a single serving, you can reheat leftover shakshuka in a small saucepan over low heat. Stir occasionally and add a splash of water or broth if the sauce becomes too thick. Cook until heated through and the eggs are warmed to your desired level of doneness.
Regardless of the reheating method you choose, be sure to store leftover shakshuka in an airtight container in the refrigerator for up to 3-4 days. When reheating, always ensure that the eggs and tomato sauce are heated through to a safe temperature before consuming.
Interesting Trivia About Shakshuka
A random fact about this recipe is that shakshuka is a traditional North African and Middle Eastern dish. It typically consists of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin.
Is Making Shakshuka at Home Cost-Effective?
This shakshuka recipe is quite cost-effective for a household. The use of basic ingredients like onion, garlic, bell pepper, and tomatoes keeps the cost low. Sausages add a bit of protein without breaking the bank. The spices like cumin, paprika, and chili powder are pantry staples. Overall, this dish can be made for approximately $10-$12, serving 4 people. The flatbread is an affordable side. Overall Verdict: 8/10.
Is Shakshuka Healthy or Unhealthy?
The shakshuka recipe, while delicious, has some aspects that could be improved to make it healthier. The use of sausages and the amount of oil and salt in the recipe may contribute to higher levels of saturated fat and sodium. However, the dish also includes nutritious ingredients like onions, garlic, bell peppers, and tomatoes, which provide vitamins, minerals, and antioxidants.
To make this recipe healthier, consider the following suggestions:
- Swap the sausages for a leaner protein source like ground turkey or chicken, or opt for a vegetarian version with chickpeas or lentils
- Reduce the amount of oil used in the recipe, or use a healthier oil like avocado oil or olive oil
- Be mindful of the amount of salt added to the dish, and consider using low-sodium tomatoes and tomato paste
- Increase the amount of vegetables in the recipe, such as adding spinach or kale for extra nutrients and fiber
- Serve the shakshuka with whole-grain bread or pita for added fiber and complex carbohydrates
By making these adjustments, you can enjoy a tasty and nutritious version of shakshuka that still packs plenty of flavor. Experiment with different spices and herbs to find a combination that suits your taste preferences while keeping the dish healthy and balanced.
Editor's Opinion on This Flavorful Egg Dish
This shakshuka recipe is a delightful fusion of robust flavors and textures. The combination of cumin, paprika, and cayenne adds a warm, spicy depth to the tomato sauce, perfectly complementing the savory sausage. The method of cooking the eggs directly in the sauce ensures they absorb the rich flavors, resulting in a harmonious dish. The fresh cilantro adds a bright, herbaceous note, balancing the spices. Serving with flatbread is an excellent choice, as it allows for scooping up every bit of the delicious sauce. Overall, it's a well-rounded, flavorful dish that's both comforting and satisfying.
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Why trust this Eggs In Tomato Sauce (Shakshuka) Recipe:
This shakshuka recipe is a delightful blend of flavors that will transport your taste buds to the Mediterranean. The combination of onion, garlic, and bell pepper creates a fragrant base, while the sausages add a hearty touch. The spices, including cumin, paprika, and chili powder, infuse the dish with warmth and depth. Simmered in tomatoes and tomato paste, the sauce becomes rich and flavorful. Topped with perfectly cooked eggs and a sprinkle of cilantro, this dish is perfect for any meal. Serve with flatbread for a complete and satisfying experience.
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