5 Easy Steps to Perfect Shashuka Every Time

Step 1: Gather Your Ingredients

Start your journey to perfecting shakshuka by assembling all the necessary ingredients:

• 4 ripe tomatoes or 1 can of crushed tomatoes
• 1 red bell pepper, diced
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• ¹⁄₂ tsp paprika (preferably smoked)
• ¹⁄₄ tsp ground cumin
• ¹⁄₄ tsp chili powder or 1 chili, finely chopped
• 4-6 large eggs
• Fresh parsley or cilantro for garnish
• Extra virgin olive oil
• Salt and pepper to taste
• Feta cheese (optional)

🍅 Note: If using fresh tomatoes, blanch them first to make peeling easier. If using canned tomatoes, opt for the best quality, ideally from San Marzano, for the best flavor.

Step 2: Prepare the Base

The foundation of shakshuka is its sauce, which needs to be rich, flavorful, and deeply satisfying:

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Add the chopped onions and a pinch of salt, cooking until translucent, about 5 minutes.
3. Stir in the bell pepper and cook until soft, which takes approximately 8 minutes.
4. Add garlic, paprika, cumin, and chili powder, cooking for another minute to release their aromas.
5. Pour in the tomatoes, either crushed or freshly chopped, reduce heat, and simmer.

   This process should take 15-20 minutes to reduce and thicken the sauce, melding the flavors together.

Step 3: Create the Egg Pockets

Creating perfect egg pockets is key to ensure the eggs cook evenly without overdoing it:

1. With a spoon, make indentations in the sauce where you will crack the eggs.
2. Crack the eggs directly into these indentations.
3. Season with a pinch of salt and pepper on top of each egg for additional flavor.

Step 4: Cook the Eggs

The magic happens here as you cook the eggs to your desired level of doneness:

1. Cover the skillet with a lid to trap the heat, allowing the eggs to poach in the steam.
2. Cook for 3-5 minutes for runny yolks or up to 10 minutes for fully cooked eggs.
3. If you prefer, carefully baste the eggs with the sauce for even cooking.

🔍 Note: Watch the eggs closely as they can overcook quickly. If you’re not sure, gently press the white of the egg with a spoon; if it’s no longer runny, it’s done.

Step 5: Garnish and Serve

To complete your shakshuka, focus on presentation and final flavor touches:

• Remove from heat, sprinkle with freshly chopped parsley or cilantro.
• If desired, crumble some feta cheese on top for a tangy touch.
• Serve directly from the skillet, with warm pita bread or challah on the side.

To sum up, mastering shakshuka is a journey through layers of flavor and texture. From the preparation of the base with onions, peppers, and spices, to the delicate art of cooking eggs to your preference, each step contributes to a dish that’s more than just breakfast - it’s an experience. Whether you enjoy it with pita, crusty bread, or on its own, shakshuka is a versatile dish that’s bound to impress.

Can I make shakshuka in advance?

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You can prepare the sauce in advance and refrigerate it. When ready to serve, gently reheat and add the eggs just before cooking.

What can I serve with shakshuka?

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Shakshuka pairs wonderfully with toasted pita bread, challah, or even slices of sourdough for dipping. You can also serve it alongside salads like tabouleh or cucumber salad.

Is shakshuka gluten-free?

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Yes, shakshuka is naturally gluten-free. Just make sure any bread you serve with it is gluten-free if required.

Can I add meat or sausage to shakshuka?

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Absolutely! Adding chorizo or merguez sausage can give a delightful twist to the traditional recipe. Cook the meat before adding the onions to the sauce.