Easy Shakshuka – Delicious Recipe Ever :- One of my favorite meals is shakshuka for breakfast, lunch, and dinner. This North African and Middle Eastern cuisine is typically eaten for breakfast, but it’s so simple, satisfying, and tasty that it works well for any meal of the day.
Easy Shakshuka – Delicious Recipe Ever
I’ve included my favorite shakshuka recipe below, which calls for delicately poached eggs served in a flavorful tomato sauce with bell peppers. It has harissa, cumin, paprika, and cayenne as well as spinach flecks. You’ll adore this if you enjoy straightforward dishes that are packed with flavor.
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 cup chopped yellow onion
- 1 red bell pepper, stemmed, seeded, and diced
- ¼ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 3 garlic cloves, minced
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch cayenne pepper, optional
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons harissa paste*, see note
- 1 cup fresh spinach, chopped
- 3 to 5 large eggs
- ⅓ cup crumbled feta cheese
- ¼ cup fresh parsley leaves
- 1 avocado, sliced
- Microgreens, for garnish, optional
- Toasted bread, for serving
Instructions
In a 12-inch cast-iron skillet with an enamel coating or stainless steel cover, heat the oil over medium heat. Add the onion, red pepper, salt, and a few grinds of fresh pepper, and simmer for 6 to 8 minutes, or until the onion is tender and transparent.
After lowering the heat to medium-low, stir in the cayenne, cumin, paprika, and garlic, if using. After about 30 seconds of stirring and cooking, add the tomatoes and harissa paste. Simmer until the sauce thickens, about 15 minutes.
Stir in the spinach until it wilts. Create three to five wells in the sauce with the back of a spoon. Break open the eggs. Cook the eggs for 5 to 8 minutes with a cover on until they set. Depending on your preference for runny egg yolks, the timing will vary.
Taste and adjust the seasoning with salt and pepper. Garnish with the feta, parsley, avocado, and microgreens (if using). Accompany with warm bread for mopping.
Notes
RECIPE TIPS
Make sure the sauce is quite thick. This recipe calls for a thick tomato sauce, so be sure not to shorten the simmering time! Before adding the eggs, I let mine cook for a full fifteen minutes.
Make sure you have a big skillet with a lid. For this recipe to work, you must be able to cover the pan; this will ensure that the eggs are poached softly and evenly.
Utilize as many eggs as your pan will allow. It’s actually up to you how many eggs you use; I’ve given a range in this recipe. Each egg in the pan should have some room between it; they shouldn’t be packed in close together. My 12-inch skillet can hold up to five items. However, I always use three eggs when I’m simply cooking this meal for Jack and myself. The next day, I make a personal-sized shakshuka with any remaining sauce!
Depending on how you prefer your eggs, adjust the timing. Depending on how you like your eggs, you may adjust the cooking time. I remove them from the stove after five minutes because I love my egg whites to be just set and the yolks to be wonderfully liquid. You can boil the yolks for up to 8 minutes if you prefer firmer yolks. Remember that even after you remove them from the stove, they will continue to cook in the hot sauce.
