I have always been a savory breakfast person. So Shakshuka makes an appearance quite often at home, with different variations. I love to scoop the runny yolk with chunky tomato sauce with a piece of crusty bread. Though it is served as a breakfast, I wouldn’t mind having it for brunch, lunch, or dinner for that matter.
Egg- Free range, preferably organic eggs. Tomatoes- In season fresh vine ripe tomatoes are the best. They are sweet with the right amount of tartness. But canned tomatoes also work. Canned tomatoes are convenient to use and also reduce the cooking time. To intensify the tomato flavor, I have also added tomato paste. It adds sweetness. Roasted bell pepper- Just red bell pepper should do but I love the smokiness roasted red pepper gives. You can add fresh chopped red/green bell pepper as well. Onion and garlic – Fresh onion and garlic. Onion and garlic powder won’t cut the deal here. Spices- I have used roasted cumin, smoked paprika, paprika, pepper, and salt. Oil- Olive oil or any neutral cooking oil. Butter will also work, no big deal. Feta- Feta to sprinkle on top. You can also use Goat cheese instead.
Add spinach/kale to make it fiber-rich and more filling. Play around with spices you can add ground coriander, caraway, red pepper flakes, chili powder, and harissa ( African chili paste). To bulk up, you can add chopped and cooked sausage, chorizo, etc. Cut into bite-sized pieces and brown before adding to sauteed onion garlic.
The sauce consistency need not be smooth. It could be a bit chunky but should be the right consistency. The sauce should be of the right thickness to hold the eggs. Too thin sauce, the eggs will spread. The skillet should be at least 10 inches wide for enough eggs to hold without overlapping. Also a fitted lid for the skillet, you can cover and cook the eggs.
Storing leftovers – Leftovers can be stored in an airtight container for not more than 2 days. Reheat in a pan. Because it has eggs, it’s safe to reheat in a pan instead of in a microwave.
What to serve with Shakshuka?
Shakshuka can be enjoyed for breakfast, brunch, lunch, or even dinner. Pair it with warm toasted bread, sourdough, or pita, or serve it with an assortment of bread. If serving for lunch, serve some grilled meat, and a fresh salad . Breakfast Casserole with Bread Potato Breakfast Casserole with Bacon Baked Eggs Egg Muffins
