Hey there, foodie friends!
Today, I’m buzzing to share with you a beloved dish that mostly finds its welcome at breakfast tables, but in my humble opinion, it’s an any-time-of-day triumph. I’m talking about the ever-so-spirited Shakshuka. It’s hot, it’s hearty, and it comes with a story that takes you right to the heart of North African and Middle Eastern cuisine.
Whether it’s a lazy Sunday or a bustling weekday when you want something to brighten up your plate and your day, Shakshuka is that dish. Picture this: creamy eggs poached to perfection in a simmering sauce of tomatoes, warm spices, and just the right punch of heat. Are you with me? You’re already in your kitchen, aren’t you?
The first time I tasted Shakshuka, it transported me. The depth of flavor, the richness of the tomatoes, and that silken egg yolk combining with the subtle spices to give a comforting yet exotic taste. Simply divine. It’s a dish that’s as bold as it is lovingly simple.
Grab your best skillet and let’s get cracking—quite literally—with the eggs! The ingredient list and method I’ve jotted down for you will make it an absolute breeze. And since everything is better with good bread, we’re pairing it up with some freshly baked sourdough. Because let’s face it, any excuse to have an extra sliver of that crusty perfection is a good one, right?
I love this dish because it’s impressively versatile. Yes, it shines as a hearty breakfast, but I’ve also laid it down on the dinner table to round applause. It’s a bit of a showstopper, really, without any of the hard work!
While this dish does its magic on the stove, I usually slice up the sourdough and pop it into the oven. You want it warm and crusty, ready to be dunked into that saucy, eggy delight.
Now, as my Shakshuka simmers and the aromas take over the kitchen, there’s a moment of calm. It’s just me and the satisfying anticipation of the meal to come. There’s something about the combination of spices that feels like a warm hug. Dreary weather? Shakshuka. Need comfort food? Shakshuka. Want a cheerful start to the day? You got it—Shakshuka.
So there we have it, a dish that’s humble yet loud, nourishing yet simple, and it’s waiting to be enjoyed by you and your loved ones. I really hope you’ll give this Shakshuka recipe a go. It’s the kind of home cooking that’s not just about feeding the stomach but feeding the soul. And let’s not forget the adventures that every bite brings.
That’s it from me today. If you decide to embark on this tomato-ey, eggy journey, I’d love to hear all about your Shakshuka escapades in the comments below. Till next time, happy eating!
Cheers,
Al
Ingredients
– 1 tablespoon olive oil
– 1 medium onion, finely diced (approximately 150g)
– 2 cloves garlic, minced
– 1 bell pepper, diced (about 120g)
– 2 cans (400g each) chopped tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and black pepper to taste
– 6 large eggs
– Fresh parsley, chopped for garnish
– 1 loaf sourdough bread (for serving)
Method
1. Heat a large, deep skillet or frying pan over medium heat and add 1 tablespoon of olive oil.
2. Add the finely diced onion to the pan and sauté for about 5 minutes, or until the onion becomes soft and translucent.
3. Stir in the minced garlic and diced bell pepper, and continue to cook for another 5 minutes, until the peppers are softened.
4. Pour in the two cans of chopped tomatoes along with the ground cumin, smoked paprika, ground coriander, and cayenne pepper. Season with salt and black pepper to taste. Stir everything together.
5. Simmer the tomato and spice mixture for 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly. Adjust the heat as needed to maintain a gentle simmer, and avoid boiling.
6. Using the back of a spoon, make six small wells in the sauce. Crack an egg into each well. It helps to crack each egg into a small bowl first and then gently pour it into the well to keep the yolk intact.
7. Cover the pan with a lid and cook for 5-8 minutes, or until the eggs are cooked to your liking. For runny yolks, check at 5 minutes. For firmer yolks, let them cook for a few more minutes.
8. While the eggs are poaching, preheat your oven to 200°C (390°F) to warm up the sourdough bread. Place the loaf on the middle rack and heat for 5-8 minutes or until it’s warm and crusty on the outside.
9. Once the eggs are done, remove the pan from the heat and garnish the shakshuka with chopped fresh parsley.
10. Slice the warmed sourdough bread and serve it alongside the shakshuka, allowing each person to dip into the sauce and eggs.
Enjoy your traditional Shakshuka with freshly baked sourdough bread — a perfect blend of comforting flavors and textures, ideal for a weekend breakfast, brunch, or any meal of the day.
