Shakshuka Recipe: Make This Delicious Dish in Four Steps!

If you’re looking for an easy and delicious meal that is sure to please you, try making a Shakshuka. This traditional dish is often served as breakfast but can be enjoyed at any time of the day. Easy Shakshuka recipe is full of flavor and vibrant colors, with tomatoes, peppers, and eggs as its base ingredients. Plus, it’s simple to make and can be customized with your favorite spices and seasonings. Stay with Cooking County to make this tasty dish.

What are the Health Benefits of Shakshuka?

While it may seem like a simple meal, shakshuka has numerous health benefits, making it an excellent addition to your diet.

One of the main benefits of the Best Shakshuka Recipe is its high nutrient content. The eggs provide protein, while the tomatoes are packed with vitamins A and C, potassium, and lycopene – an antioxidant that can reduce the risk of heart disease and cancer. Additionally, the Shakshuka spices have anti-inflammatory properties which can help to reduce inflammation throughout the body. Another benefit of shakshuka is its versatility.

How to Make Shakshuka?

Shakshuka Ingredients

4 large ripe tomatoes, diced
1 large red bell pepper, diced
1 large yellow onion, diced
4 cloves garlic, minced
2 tsp paprika
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
4 eggs
2 tbsp olive oil
Fresh parsley or cilantro, chopped for garnish

Directions of Making Shakshuka:

Step One

Heat the olive oil in a large skillet over medium heat. Wash and dice the onion. Now, add the diced onion and cook until softened, stirring occasionally.

Step Two

Now, chop the red pepper and garlic, then add the diced red pepper and minced garlic to the skillet. Cook for another 5 minutes until the red pepper has softened.

Step Three

Add the diced tomatoes, paprika, cumin, salt, and black pepper to the skillet. Stir to combine and let simmer for 10-15 minutes until the Shakshuka sauce has thickened.

Step Four

Use a spoon to make four small wells in the sauce. Crack one egg into each well. Cover the skillet with a lid and cook for 5-7 minutes until the eggs are cooked to your liking.

Shakshuka with Meat

The difference between a regular shakshuka recipe and one with meat primarily lies in the addition of ground or chopped meat to the dish. Here’s how the two differ:

1. Adding Meat

In shakshuka with meat, ground meat (like beef, lamb, chicken, or turkey) is browned and cooked in the skillet before adding the tomatoes and spices.

2. Cooking Order

When using meat, you typically sauté the vegetables (onion, bell peppers, garlic), then add the ground meat to the pan, cooking it until browned.
After the meat is cooked, you proceed with adding spices, tomatoes, and poaching the eggs.

What Stays the Same:

Spices (cumin, paprika, chili powder, etc.), vegetables (onion, garlic, bell peppers), and the process of poaching eggs in the sauce remain consistent. Cooking times are only slightly longer with meat to ensure it’s fully cooked before moving to the sauce.

How to Serve Shakshuka?

Sprinkle chopped parsley or cilantro over the top of the shakshuka before serving. Serve hot with crusty bread or pita bread for dipping into the sauce. Enjoy your delicious Turkish Shakshuka!

Do not forget to make this recipe and share it with us. If you also have any related questions about this recipe, please do not hesitate to ask.

Tips for Making Shakshuka

Use ripe tomatoes: The key to a flavorful shakshuka is using ripe and juicy tomatoes. You can use canned tomatoes if fresh tomatoes are not in season.
Don’t overcook the eggs: To get the perfect consistency for the eggs, make sure you don’t overcook them. Cover the pan and let them cook until the whites are set, but the yolks are still runny. This will ensure creamy and delicious shakshuka eggs.
Add cheese: For an extra layer of flavor, you can add some crumbled feta cheese or grated Parmesan cheese on top of the shakshuka to have Shakshuka with feta The salty and tangy flavor of the cheese will complement the spicy tomato sauce.
Use a cast-iron skillet: Using a cast-iron skillet to make shakshuka will ensure even heat distribution and help you get a crispy and caramelized edge on the peppers and onions.
Adjust the spiciness: Turkish Shakshuka is meant to be a spicy dish, but you can adjust the heat level to your liking. If you prefer a milder version, you can reduce the amount of chili peppers or use a mild paprika instead of the hot one.
Add some protein: Add some cooked ground beef or lamb to the sauce to make the shakshuka more filling. This will add protein and richness to the dish.

If you are a fan of Turkish breakfasts, you should take a look at Menemen Recipe!

How to Store Shakshuka?

You can also store Shakshuka for future meals with a few simple steps:

Separate the Eggs (Optional): If you’ve already poached the eggs in the sauce, remove them before storing if possible.
Store the Sauce in the refrigerator: Let the sauce cool completely. Transfer it to an airtight container. Store in the refrigerator for up to 4 days.
Reheating Shakshuka: Heat the sauce gently in a skillet over low to medium heat. Add a splash of water if it’s too thick.

FAQs about Shakshuka

How much time does it take to make a Shakshuka recipe?

Assuming you are making Shakshuka from scratch, it will take approximately 3 hours to make this dish.

What is Shakshuka?

Shakshuka is a traditional egg-based dish popular in the Middle Eastern. It is easy to prepare, flavorful, and incredibly versatile. With its combination of eggs, tomatoes, peppers, and spices, shakshuka can be served as both a breakfast item and a main course.

Shakshuka Recipe; Make a Delicious Turkish Breakfast at Home!

Recipe by FerdosCourse: BreakfastCuisine: TurkishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories per serving

250

kcal

This traditional dish is often served as breakfast but can be enjoyed at any time of the day. Easy Shakshuka recipe is full of flavor and vibrant colors, with tomatoes, peppers, and eggs as its base ingredients.

Ingredients

4 large ripe tomatoes, diced
1 large red bell pepper, diced
1 large yellow onion, diced
4 cloves garlic, minced
2 tsp paprika
1 tsp cumin
1 tsp salt
1/4 tsp black pepper
4 eggs
2 tbsp olive oil
Fresh parsley or cilantro, chopped for garnish

Directions

Heat the olive oil in a large skillet over medium heat. Wash and dice the onion. Now, add the diced onion and cook until softened, stirring occasionally.
Now, chop the red pepper and garlic, then add the diced red pepper and minced garlic to the skillet. Cook for another 5 minutes until the red pepper has softened.
Add the diced tomatoes, paprika, cumin, salt, and black pepper to the skillet. Stir to combine and let simmer for 10-15 minutes until the Shakshuka sauce has thickened.
Use a spoon to make four small wells in the sauce. Crack one egg into each well. Cover the skillet with a lid and cook for 5-7 minutes until the eggs are cooked to your liking.