Shakshouka (Poached Eggs in Spicy Tomato Sauce)
Shakshouka, the vibrant and aromatic dish of poached eggs simmered in a spicy tomato sauce, is a classic that has captured the hearts of food lovers worldwide. This Middle Eastern and North African favorite is not just visually stunning but also packed with flavor and nutrition. Whether you enjoy it for breakfast, brunch, or a cozy dinner, this dish is sure to impress. With its enticing combination of spices and fresh ingredients, Shakshouka is a wholesome meal that brings warmth to your table. Let’s dive into this delightful recipe!
What Makes This Recipe Special
Shakshouka is more than just a meal; it’s an experience. Each spoonful is a burst of flavors, enhanced by the aromatic spices that create a rich and hearty sauce. The poached eggs gently nestled in the sauce offer a creamy texture that pairs perfectly with crusty bread. Plus, it’s a versatile dish that can be customized according to your taste preferences—add more heat with extra peppers or a hint of sweetness with bell peppers. It’s a crowd-pleaser that brings everyone together, making it a perfect dish for gatherings or a comforting solo meal.
Ingredient Notes
- Olive Oil: Provides a rich flavor and helps sauté the vegetables.
- Onion: Adds sweetness and depth to the sauce.
- Anaheim Peppers: Mild peppers that contribute a subtle heat.
- Jalapeño Peppers: Adds a bit more kick; feel free to adjust the amount based on your spice tolerance.
- Diced Tomatoes: The base of the sauce; opt for high-quality canned tomatoes for the best flavor.
- Vegetable Broth: Enhances the sauce’s richness; can be substituted with chicken broth if desired.
- Ground Cumin: Offers a warm, earthy flavor that complements the tomatoes.
- Smoked Paprika: Adds a hint of smokiness, elevating the dish.
- Dried Oregano: Provides an aromatic herbal note.
- Salt and Pepper: Essential for seasoning; adjust to your taste.
- Eggs: The star of the dish, poached to perfection.
- Fresh Parsley: A finishing touch that adds freshness and color.
- Feta Cheese: Crumbled on top for a tangy, creamy contrast.
- Pita Bread: Ideal for scooping up the delicious sauce and eggs.
Gear Checklist
- Large Skillet: A wide skillet allows for even cooking and easy serving.
- Lid: Helps to steam the eggs while they poach.
- Wooden Spoon: Perfect for stirring the sauce without scratching the skillet.
- Measuring Cups and Spoons: For precise ingredient measurements.
- Serving Spoon: To dish out the Shakshouka with ease.
Directions: Shakshouka (Poached Eggs in Spicy Tomato Sauce)
Step 1: Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the anaheim peppers and jalapeño peppers, cooking for another 3-4 minutes until they soften.
Step 2: Create the Sauce
Add the 28-ounce can of diced tomatoes (including the juice) to the skillet, followed by 1 cup of vegetable broth, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Stir to combine all the ingredients and bring the mixture to a simmer.
Step 3: Simmer the Sauce
Allow the sauce to simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly. Taste and adjust the seasoning as necessary.
Step 4: Poach the Eggs
Using the back of a spoon, create small wells in the sauce and gently crack 6-8 eggs into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook a few minutes longer.
Step 5: Garnish and Serve
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle with 2 tablespoons of chopped fresh parsley and ½ cup of crumbled feta cheese. Serve hot, alongside warm fresh pita bread for scooping.
Better-for-You Options
- Swap out the feta for a lower-fat cheese or omit it entirely for a lighter version.
- Use whole grain pita bread for added fiber.
- Incorporate more vegetables like spinach or kale for added nutrients.
- Reduce the amount of olive oil to one tablespoon to cut down on calories.
Notes from the Test Kitchen
This Shakshouka recipe is quite forgiving; feel free to adjust the spices based on your preference. If you like it spicier, add more jalapeño or even a pinch of cayenne pepper. The dish can be made ahead of time and reheated, but it’s best enjoyed fresh to keep the eggs perfectly poached.
Freezer-Friendly Notes
While the sauce can be frozen for up to three months, it’s best to poach the eggs fresh to maintain their texture. Prepare the sauce in advance and store it in an airtight container. When ready to serve, thaw the sauce in the refrigerator overnight, reheat it, and poach the eggs just before serving.
Shakshouka (Poached Eggs in Spicy Tomato Sauce) FAQs
Can I make Shakshouka ahead of time?
Yes! You can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. Just reheat it and poach the eggs fresh when you’re ready to serve.
What can I serve with Shakshouka?
Shakshouka pairs wonderfully with warm pita bread, crusty bread, or even over rice or quinoa for a heartier meal.
Can I use fresh tomatoes instead of canned?
Absolutely! If using fresh tomatoes, aim for about 6-8 ripe tomatoes, peeled and chopped. You might need to adjust the cooking time to allow for the extra moisture.
Can I add other vegetables to the Shakshouka?
Definitely! Feel free to add bell peppers, zucchini, or even spinach for added flavor and nutrition. Just sauté them along with the onions.
Bring It to the Table
There’s something truly special about gathering around a dish of Shakshouka (Poached Eggs in Spicy Tomato Sauce). The vibrant colors and rich aromas invite everyone to dig in, making it the perfect centerpiece for any meal. Whether you’re enjoying a lazy weekend brunch or a quick weeknight dinner, this dish is not only satisfying but also a delightful way to bring a taste of the Mediterranean to your home. So grab your skillet, gather your ingredients, and prepare to indulge in this deliciously comforting dish. Your taste buds will thank you!
Shakshouka (Poached Eggs in Spicy Tomato Sauce)
Ingredients
Equipment
Method
- Step 1: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes. Stir in the anaheim peppers and jalapeño peppers, cooking for another 3-4 minutes until they soften.
- Step 2: Add the 28-ounce can of diced tomatoes (including the juice) to the skillet, followed by 1 cup of vegetable broth, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Stir to combine all the ingredients and bring the mixture to a simmer.
- Step 3: Allow the sauce to simmer for about 10-15 minutes, stirring occasionally, until it thickens slightly. Taste and adjust the seasoning as necessary.
- Step 4: Using the back of a spoon, create small wells in the sauce and gently crack 6-8 eggs into each well. Cover the skillet with a lid and cook for about 5-7 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook a few minutes longer.
- Step 5: Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle with 2 tablespoons of chopped fresh parsley and ½ cup of crumbled feta cheese. Serve hot, alongside warm fresh pita bread for scooping.
Notes
- Adjust the spice level by adding more jalapeño or cayenne pepper if desired.
- For a lighter version, swap feta for a lower-fat cheese or omit it entirely.
- Incorporate more vegetables like spinach or kale for added nutrients.
