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73 lines
3.2 KiB
Plaintext
73 lines
3.2 KiB
Plaintext
---
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title: "Shakshuka"
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slug: "shakshuka"
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date: "2026-03-18"
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lastUpdated: "2026-03-18"
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category: "african"
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tags: ["african"]
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cookTime: 30
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prepTime: 10
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servings: 4
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author: "jake"
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description: "Poached eggs in a spiced tomato and pepper sauce. A one-pan North African and Middle Eastern classic."
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featured: false
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display: true
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displayPhoto: "./assets/shakshuka2.jpg"
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---
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<RecipeCard>
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## Photos
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*Shakshuka*
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*Shakshuka (Glamour Shot)*
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## Ingredients
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### Sauce
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- 2 tablespoons olive oil
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- 3 medium tomatoes halved, and/or 1 tablespoon tomato paste and/or 1 can (28oz) crushed tomatoes
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- 1 medium yellow onion, diced
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- 1 red bell pepper, diced
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- 5 cloves garlic, minced
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- 1 teaspoon cumin
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- 1 teaspoon paprika
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- 1/4 teaspoon cayenne pepper (adjust to taste)
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- Salt and black pepper, to taste
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- 3–6 large eggs
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- Fresh parsley or cilantro, roughly chopped
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- 1/2 teaspoon sugar (optional)
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- 2 oz crumbled feta cheese (optional)
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- Crusty bread or pita, for serving
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## Instructions
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1. Heat **olive oil** in a large, deep skillet or Dutch oven over medium heat.
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2. Add the **onion** and **red bell pepper**. Cook, stirring occasionally, until softened and lightly golden, about 7–8 minutes.
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3. Halve the **tomatoes** and place them face side down in the pan. Cook, covered for 7-8 minutes until the skin on the tomatoes can be removed by tongs.
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4. Optionally, add the **tomato paste** and **crushed tomatoes** and cook for 1 minute.
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5. Smash the skinless tomatoes down as much as they can go. Cook for another few minutes while they start to break down.
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6. Add the **garlic**, **cumin**, **paprika**, **smoked paprika**, and **cayenne**. Stir and cook for 1–2 minutes until very fragrant.
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7. Season with **salt**, **pepper**, and a pinch of **sugar** if desired. Stir to combine.
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8. Reduce heat to medium-low and simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have fully broken down.
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9. Use the back of a spoon to make 5–6 wells in the sauce. Carefully crack an **egg** or put a pinch of **mozzarella cheese** into each well.
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10. Cover the skillet and cook for 8–10 minutes, or until the egg whites are just set but the yolks are still runny. Check frequently — they go from underdone to overdone quickly.
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11. Remove from heat. Scatter **feta** (if using) and **fresh herbs** over the top.
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12. Serve directly from the pan with plenty of **crusty bread or pita** for scooping.
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## Notes
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### Egg Doneness
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- For runny yolks, cover and cook 7–8 minutes. For fully set yolks, cook 10–12 minutes. Start checking early — residual heat will continue cooking the eggs after you remove the lid.
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### Make It Ahead
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- Instead of the tomatoes/paste, tomato sauce can be made up to 5 days in advance and stored in the fridge. Reheat in the skillet and add the eggs fresh to order.
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### Variations
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- **Green shakshuka**: swap tomatoes for tomatillos and add spinach or chard.
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- **Spicier**: add a finely chopped jalapeño or a pinch of red pepper flakes with the onion.
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- Add a can of drained chickpeas to the sauce for extra protein.
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## References
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- Reference Recipe **[HERE](https://downshiftology.com/recipes/shakshuka/)**
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</RecipeCard>
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