Shakshuka, while Middle Eastern at its core, has become a staple in my kitchen for lazy weekend brunches and quick weeknight dinners alike. It’s one of those recipes that feels like a warm embrace—filling, nourishing, and deeply comforting. My family loves when I make it because it’s versatile and can be tweaked depending on what’s in season. Sometimes, I’ll add spinach instead of kale or throw in some feta for a creamy touch, but the essence of the dish remains the same: a perfectly spiced tomato sauce that cradles those soft-poached eggs. Pair it with crusty bread to mop up every last bit of sauce, and you’ve got a meal that pleases every time.
One particular memory stands out—an afternoon when my kids gathered around the kitchen counter, eagerly waiting for the eggs to cook just right. They love dipping their bread into the runny yolks, and I love that this dish brings us together around the table. It’s these moments, with laughter and shared stories, that make Shakshuka more than just a meal. It’s an experience, one that connects me to my travels, my family, and the rich culinary traditions of the Middle East. If you’ve never tried making it at home, I promise it’s easier than you think. And with a recipe as simple as this, you’ll soon have a go-to dish that’s both impressive and comforting.
Making Shakshuka (Middle East Version)
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Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 long green chilies, chopped
- 2 tablespoons tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 can (425 g) diced or crushed tomatoes
- 1/2 teaspoon brown sugar
- 500 grams kale, stalks removed and sliced
- 6 large eggs
- Fresh parsley, for garnish
- Crusty bread, for serving
Directions
- In a large skillet, heat olive oil over medium heat. Add chopped onion, garlic, red bell pepper, and green chilies, sautéing until softened and lightly caramelized, about 3-5 minutes.
- Stir in the tomato paste, sweet paprika, smoked paprika, and cumin. Cook for an additional minute until aromatic.
- Pour in the diced tomatoes and brown sugar. Stir well and allow the mixture to simmer on low heat for 15-20 minutes, letting the flavors meld together.
- Add the sliced kale to the skillet and stir until it wilts and is well combined with the sauce.
- Make small wells in the tomato mixture and carefully crack the eggs into each well. Lower the heat, cover the skillet, and cook for about 5 minutes, or until the eggs are done to your preference.
- Once cooked, garnish with fresh parsley and season with salt and pepper. Serve with crusty bread for dipping.
Storing Suggestion
Store leftover shakshuka in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat. Avoid freezing, as the texture of the eggs may change.
Cooking Tips
You can replace kale with spinach or other leafy greens. Adding feta cheese can also enhance the flavors. For a spicier version, add more chilies or use harissa paste.
Serving Suggestions
Serve shakshuka with warm crusty bread or pita. It pairs well with a light salad or hummus on the side for a complete meal.
Ingredient Substitutions
If kale is unavailable, try using Swiss chard or baby spinach. You can also use canned whole tomatoes, breaking them up as they cook, instead of diced tomatoes.
Seasonal Variations
In summer, add fresh zucchini or eggplant for a richer vegetable base. In winter, hearty greens like collard or mustard greens can be substituted for kale.
Allergen Information
This recipe contains eggs. If you’re allergic to eggs, consider making a chickpea version by adding cooked chickpeas instead of eggs for a plant-based alternative.
FAQ:
Can I make this dish ahead of time?
You can prepare the sauce in advance and store it in the fridge. When ready to serve, reheat the sauce and add the eggs to cook fresh.
How can I make shakshuka vegan?
For a vegan version, omit the eggs and add chickpeas or tofu for added protein. Serve with vegan bread.
What’s the best way to reheat shakshuka?
Gently reheat it in a skillet over low heat. Add a little water if the sauce has thickened too much.
Can I freeze shakshuka?
While the sauce freezes well, it’s best to cook the eggs fresh. Freeze the sauce in an airtight container for up to 3 months and add eggs when reheating.
What bread pairs best with shakshuka?
Crusty bread like a baguette or sourdough is ideal for soaking up the rich tomato sauce. Pita bread works well too.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh tomatoes. Simply chop them and cook them down a little longer to achieve a similar consistency to canned tomatoes.
Shakshuka (Middle East Version)
Ingredients
- 1 tablespoon olive oil
- 1 finely chopped onion
- 2 cloves garlic minced
- 1 red bell pepper chopped
- 2 long green chilies chopped
- 2 tablespoons concentrated tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 can 425 g diced or crushed tomatoes
- 1/2 teaspoon brown sugar
- 1/2 lb 500 grams kale, stalks removed and sliced
- 6 large eggs
- A few sprigs of fresh parsley
- Crusty bread for serving
Instructions
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, garlic, bell pepper, and chilies. Sauté for 3 to 5 minutes until the vegetables become tender and begin to caramelize. Stir in the tomato paste, sweet paprika, and smoked paprika, cooking for another minute until fragrant.
- Add the diced tomatoes and brown sugar, mixing well. Lower the heat and let it simmer for 15 to 20 minutes. Incorporate the kale into the tomato mixture and stir. Crack the eggs individually into the sauce, spacing them evenly. Reduce the heat to low and cook for about 5 minutes, or until the eggs reach your desired doneness. Garnish with parsley, season with salt and pepper to taste, and serve with crusty bread.
- Enjoy your delicious Shakshuka!
