Shakshuka is a Middle-Eastern dish that is not only perfect for breakfast and brunch, but also for a quick and delicious dinner. It’s perfect if you’re on a keto diet, but just as perfect for those who love their comfort food. Best of all, it truly couldn’t be easier to make. Follow me…
How to make the BEST Shakshuka
Shakshuka is essentially eggs poached in a tomato based sauce. The sauce is built up from layers of aromatics and spices, but at it’s core is a very simple sauce requiring few ingredients. There’s different variations of this dish, but for me there’s some what I like to call ‘non-negotiable’ ingredients that I feel bring out the best in a Shakshuka.
Classic Shakshuka Ingredient Essentials
Quality Extra Virgin Olive Oil – A good glug of EVOO does this dish absolute wonders. It binds the flavours together beautifully and keeps the dish nice and silky smooth. Onion and Red Pepper – Used to bulk out the dish. A lot of recipes stuff a tonne of different veg, but it truly doesn’t need it. Keep it simple. I like the base as more of a sauce than a skillet of veg. Spices – I use 4: paprika, cumin, smoked paprika and cayenne pepper. Tomatoes – Canned and chopped is best. Eggs – Of course.
Shakshuka with Runny Yolks
Admittedly when I started testing around with this recipe, I really struggled to make sure the egg whites were cooked through, the sauce was perfectly thickened AND the yolks were still runny. A lot of recipes state to simmer the sauce until it thickens, add the eggs then put the skillet straight in the oven or pop on the lid. From doing this I found that not only does the sauce dry up easier (more so in the baking method), but the egg yolks are more likely to overcook, or at least glaze over with egg white. By simmering with the lid off you allow the egg whites to get a head start cooking, meanwhile by the time they’re almost done, no direct heat has been subjected to the egg yolks, meaning they’re still going to be nice and runny after a short stint in the oven or with the lid on. Just a quick note on the two cooking methods: Lid on – Finish cooking the eggs by pop a lid on your skillet and steam/poach your eggs. This method is great because it stops the sauce from reducing too much. I recommend moving the skillet around the flame a few times to make sure each egg cooks evenly. Bake in the oven – Finish cooking the eggs in the oven. Make sure your skillet is oven safe and ensure you use a towel/oven glove to take it out as it’s gonna be hotttttt.
Serving Shakshuka
Whilst the Shakshuka is still in the skillet, crumble feta and sprinkle fresh parsley or coriander/cilantro. Personally I prefer the more subtle taste of parsley. It compliments the flavours of the Shakshuka, without over powering it. Plus, there’s bound to be someone at the table who doesn’t like coriander/cilantro 😂 The feta offers a gorgeous salty and creamy finish and pairs b-e-a-utifully the whole dish. This recipe uses 6 eggs, which will produce 3 big portions (2 eggs each). I usually scoop into a bowl and serve with toasted ciabatta or just chunky buttered bread. I recommend eating this all up right away as it doesn’t reheat particularly well. For another shakshuka-style recipe check out my Caprese Baked Eggs! Hey, whilst you’re here why not check out my other recipes?
Easy Brunch Recipes
Egg in a hole Breakfast Bagel Homemade Hash Browns Breakfast Burritos Best Scrambled Egg Smashed Avocado on Toast
Okay, let’s tuck into this Easy Shakshuka Recipe shall we?!
How to make Shakshuka (Full Recipe & Video)
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