Shakshuka: A Fiery, Hearty Morning Feast

Shakshuka – A Fiery Morning Feast

Dive into our Shakshuka Recipe—a fiery, hearty, and unapologetically bold breakfast feast. Featuring a rich, spicy tomato sauce with perfectly poached eggs, this dish is a game-changing morning meal for those who like their breakfast with a kick.

Ingredients & Prep

Step-by-Step Instructions

1. Heat Things Up:
   In a deep, wide skillet (preferably cast iron for even heat distribution), warm 2 tbsp of olive oil over medium heat. Add the chopped onion and diced red bell pepper. Sauté until the onion is translucent and the peppers soften, about 5 minutes.
2. Spice It Right:
   Stir in the minced garlic, ground cumin, smoked paprika, cayenne, salt, and pepper. Sauté for an additional 1 minute until the spices release their aroma—your kitchen should smell like a spice bazaar on fire (in a good way).
3. Build the Base:
   Pour in the crushed tomatoes and water (or broth). Add a teaspoon of sugar if desired to balance the acidity. Bring the mixture to a gentle simmer, reduce the heat to low, and let it cook uncovered for about 10-15 minutes, or until the sauce thickens to a rich, hearty consistency. Stir occasionally and taste—adjust seasonings as needed.
4. Egg Time:
   Using a spoon, make small wells in the thickened sauce. Crack an egg into each well, spacing them evenly around the skillet. Cover the pan and let the eggs poach in the sauce over low heat for 5-7 minutes, or until the whites are set but the yolks remain gloriously runny.
5. Finish & Garnish:
   Once the eggs are done to your liking, remove the skillet from the heat. Sprinkle the chopped fresh basil or cilantro over the top, drizzle with a little extra olive oil, and, if you’re feeling adventurous, squeeze a wedge of lime over the dish.
6. Serve Immediately:
   Scoop generous portions of the saucy shakshuka onto plates. Serve with slices of crusty bread or warm pita for dipping—because every great meal deserves the perfect sidekick.

• Vegan Variation: Replace eggs with tofu crumbles or chickpea flour “eggs” for a fully plant-powered version.
• Extra Veggie Boost: Stir in some spinach or kale during the last few minutes of simmering for added nutrition and color.
• Mild Option: Reduce the cayenne pepper or omit it altogether if you prefer a less spicy start to your day.

Storage: Shakshuka is best enjoyed fresh. However, if you have leftovers (we won’t tell), store the sauce in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop; re-poached eggs might need to be re-cracked and quickly warmed.

Reheating: If reheating, avoid the microwave for the eggs—they don’t love that. Instead, gently warm the sauce over low heat and add freshly poached eggs if needed.

Q: Can I prepare the sauce ahead of time?
A: Absolutely. The sauce can be made a day in advance and stored in the fridge. Simply reheat gently and add eggs just before serving for maximum yum.

Q: What type of tomatoes works best?
A: Fire-roasted crushed tomatoes are ideal—they add depth and a slight smokiness that elevates the entire dish.

Q: How do I get the eggs just right?
A: The trick is to simmer gently and cover the pan. You want the whites set while keeping the yolks deliciously runny. Experiment with timing based on your stove’s heat.