Shakshuka Recipe

Olive oil: Used for sautéing the vegetables and adding a rich flavor to the dish.

Onion: Provides a sweet and savory base for the sauce.

Red bell pepper: Adds a touch of sweetness and color to the dish.

Garlic: Infuses the sauce with a robust, aromatic flavor.

Ground cumin: Brings a warm, earthy flavor to the shakshuka.

Paprika: Adds a smoky and slightly sweet taste to the sauce.

Ground coriander: Contributes a citrusy and slightly spicy note.

Crushed tomatoes: Forms the base of the sauce, providing a rich and tangy flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of heat and balances the flavors.

Eggs: Poached directly in the sauce, they add protein and richness to the dish.

Fresh parsley: Used as a garnish to add freshness and a pop of color.

When making shakshuka, it's essential to get the onions and bell peppers to the right level of softness before adding the spices. This ensures that the vegetables are tender and the flavors meld perfectly. To achieve this, cook them on medium heat, stirring occasionally, until they are translucent and slightly caramelized. This step is crucial for building a rich and flavorful base for your sauce.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic for a similar flavor.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy and nutty flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a similar flavor with a smoky twist.

• ground coriander - Substitute with ground cumin: Ground cumin provides a warm, earthy flavor that complements the dish.

• crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can provide a similar texture and flavor when cooked down.

• salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness with an umami boost.

• black pepper - Substitute with white pepper: White pepper has a similar spiciness but a slightly different flavor profile.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of eggs and absorb the flavors of the dish.

• fresh parsley - Substitute with cilantro: Cilantro provides a fresh, herbaceous flavor that complements the dish.

• Allow the shakshuka to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the shakshuka to an airtight container. If you have multiple servings, consider using individual containers for easy reheating.

• Store the container in the refrigerator. Shakshuka can be kept in the fridge for up to 4 days.

• For freezing, place the cooled shakshuka in a freezer-safe container or heavy-duty freezer bags. Make sure to leave some space at the top of the container to allow for expansion.

• Label the container with the date to keep track of how long it has been stored. Shakshuka can be frozen for up to 3 months.

• When ready to eat, thaw the shakshuka in the refrigerator overnight. This ensures even thawing and maintains the texture of the dish.

• Reheat the shakshuka in a skillet over medium heat until it is warmed through. If the eggs have become too firm during storage, you can crack fresh eggs into the reheated sauce and cook until set.

• Alternatively, you can reheat individual portions in the microwave. Place the shakshuka in a microwave-safe dish, cover with a microwave-safe lid or wrap, and heat on medium power until hot, stirring occasionally.

• Garnish with fresh parsley after reheating to refresh the flavors and add a touch of brightness to the dish.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Once the oil is hot, add the leftover shakshuka.
  3. Stir occasionally and heat until the sauce and eggs are warmed through, about 5-7 minutes.
  4. If the eggs are overcooked, you can add a bit of water or broth to keep the sauce from drying out.

• Microwave Method:

  1. Transfer the shakshuka to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap to prevent splattering.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the shakshuka to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the eggs from drying out.
  4. Bake for about 15-20 minutes, or until the shakshuka is heated through.
  5. For a slightly crispy top, remove the foil during the last 5 minutes of baking.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the shakshuka in a toaster oven-safe dish.
  3. Cover with aluminum foil and heat for 10-15 minutes.
  4. Remove the foil for the last few minutes if you prefer a slightly crispy top.

• Sous Vide Method:

  1. Place the shakshuka in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Carefully remove the bag, open it, and transfer the shakshuka to a serving dish.

• Large skillet: A wide, flat-bottomed pan used for cooking the shakshuka sauce and eggs evenly.

• Wooden spoon: Ideal for stirring the onions, bell peppers, and spices without scratching the skillet.

• Chef's knife: Essential for chopping the onion and bell pepper finely.

• Cutting board: A sturdy surface to safely chop the vegetables and mince the garlic.

• Garlic press: Useful for mincing the garlic quickly and efficiently.

• Measuring spoons: Necessary for accurately measuring the spices and olive oil.

• Can opener: Required to open the can of crushed tomatoes.

• Spatula: Handy for making wells in the sauce to crack the eggs into.

• Lid: To cover the skillet and cook the eggs until they are set.

• Serving spoon: For scooping and serving the shakshuka once it’s ready.

• Small bowl: Useful for cracking the eggs into before adding them to the skillet to ensure no shell pieces get in.

• Measuring cup: For measuring the crushed tomatoes and other liquid ingredients if needed.

• Herb scissors: Convenient for chopping the fresh parsley for garnish.

Prep ingredients ahead: Chop the onion, bell pepper, and mince the garlic the night before to save time.

Use pre-crushed tomatoes: Opt for a can of crushed tomatoes to skip the step of crushing fresh ones.

Cook in a large skillet: A large skillet ensures even cooking and can accommodate all the eggs at once.

Simmer while multitasking: Let the sauce simmer while you prepare other parts of your meal or set the table.

Cover to cook eggs faster: Covering the skillet helps the eggs cook more quickly and evenly.