Shakshuka Recipe (Eggs Poached In Spicy Tomato Sauce)

Shakshuka is a well-known cuisine from the Middle East that consists of eggs that have been poached in a spicy tomato sauce. It is an excellent choice for breakfast or any other time of the day, as it is a food that is both healthful and simple to prepare.

Shakshuka Recipe

It is an excellent choice for breakfast, brunch, lunch, supper, or even as a snack in the late hours of the night. A dish that is sure to satiate, it is loaded with eggs that have been cooked in a spicy tomato-pepper sauce.

I am confident that you are going to adore this dish, which is called Shakshuka.

What Is Shakshuka?

A traditional dish from the Middle East, shakshuka (sometimes spelled “Shakshouka”) consists of eggs that have been poached in a sauce that is based on chile and tomatoes that have been seasoned.

Shakshuka is a meal that originated in North Africa, but it has gained enormous popularity across the entire Middle East, particularly in Israel, where it is regularly eaten today.

It is one of those foods that in appearance may appear to be difficult to prepare, but in reality, it is really simple to prepare. To put it another way, it is so easy to make that I had been preparing a variant of this dish for YEARS before I even became familiar with the term “Shishuka eggs.”

Back then, I was just starting out in the kitchen, experimenting with different recipes and learning more about cooking and eating. I found that I enjoyed producing spicy sauces, and I made the decision to cook a few eggs by combining them with the sauce.

Scrambled Eggs! It’s very delicious! A lot of fun to make! I had no idea what to call that food, but when I came across this particular dish, I couldn’t believe it. I had no idea what it was called. How wonderful is this recipe!

“Eggs in Purgatory” or “Eggs in Hell” are two of the other names that I’ve heard for this dish or dishes that are similar to it. However, depending on how spicy you want your sauce to be, either of those two options sounds appropriate.

Although the recipe appears to be more appropriate for breakfast, it may be eaten at any time of the day. An enjoyable brunch, possibly accompanied by a Blood Mary or a glass of champagne, a fun lunch, or a spicy dinner might be a good idea.

It is possible to prepare the sauce in advance so that you can consume it as a speedy supper. It is my preference to let my sauce boil for a good thirty minutes so that the flavors may fully develop.

I would recommend simmering for a longer period of time, although it is not required. Satisfy your taste buds.

Shakshuka is here, so let’s talk about how to prepare it!

Shakshuka Ingredients

• Olive Oil. For cooking.
• Vegetables. Onion, red bell pepper, spicy chili peppers, garlic, and tomatoes. You can use canned tomatoes for this recipe, or fresh.
• Spices. Smoked paprika (or sweet paprika), cumin, and salt and pepper. Add cayenne pepper for a bit more heat.
• Cilantro. For flavor and garnish.
• Eggs.
• For Serving. Crumbled feta cheese (or other crumbly white cheese) and fresh chopped herbs for topping, crusty bread (if desired).

How To Make Shakshuka – The Recipe Method

• Cook the Onions and Peppers. Start by heating a skillet with a diameter of 10 inches over medium heat.
• Add onion and peppers. Let them cook for a total of seven to eight minutes, or until they have a good brown color and are beginning to caramelize.
• Garlic and Spices. Garlic, paprika, cumin, cumin, salt, and pepper should be added to the mixture. Prepare for one more minute. In the pan, this will allow the spices to develop a little bit more.
• Add Tomatoes. The tomatoes should be added and then broken up with a wooden spoon.
• Simmer the Shakshuka Sauce. After bringing to a boil, reduce the heat and simmer for ten minutes, or for as long as thirty minutes, to allow the flavors to develop in a pleasing manner.
• Add Cilantro. Add two tablespoons of the chopped cilantro and stir to combine.
• Add the Eggs. It is necessary to create six little indentations for the eggs using a small spoon. In the indentations, crack the eggs into the holes. To assist the egg whites in setting and covering the pan, a small amount of the sauce should be spooned over them.
• Cook the Eggs Through. Simmer, covered, for approximately seven to eight minutes, or until the egg whites have reached the desired consistency. Wait up to fifteen minutes for eggs that are more firm.
• Let the Eggs Cook to Your Preference. When you are satisfied with the consistency of the yolks, remove the pan from the heat and allow it to settle for a few more minutes.
• Garnish and Serve. The remaining cilantro and crumbled feta cheese should be sprinkled on top. Serve with bread that has a crust.

A crusty bread is an absolute necessity if you want to be able to scoop up all of that delicious sauce from the skillet. Additionally, pita bread is a wonderful option.

I hope you enjoy it!