Shakshuka with poached eggs could be the perfect recipe if you need something very quick for breakfast that is nutritious, satisfying, and flavorful. This classic Middle Eastern and North African recipe is made up of savory, spiced tomato sauce topped with perfectly poached eggs that found their place in kitchens worldwide. And if anything, it’s super easy to make.
Whether you are preparing a cozy brunch on the weekend or a quick meal to fuel you up amid a crazy day, Shakshuka never disappoints in comfort and warmth. This is a dish prepared by just a few basic ingredients but filled with flavor, texture, and color.
Table of Contents
1. What is Shakshuka?
Shakshuka is a one-pan dish of tomatoes, onions, garlic, and spices cooked in a pan with eggs poached right in the sauce. Its origin is both North African and Middle Eastern, primarily tombed as a breakfast or brunch dish. With its great variations, the two core ingredients of tomatoes and eggs have remained the base of this dish.
It is this simplicity and versatility that have helped it gain popularity worldwide. Shakshuka is ideal for those who want a wholesome meal with an element of indulgence but without having to dedicate hours to it in the kitchen.
2. Why Shakshuka with Poached Eggs Is the Perfect Breakfast
Besides being delicious, Shakshuka with poached eggs is quite nutritionally sound. Eggs are a good source of quality protein and healthy fat, while tomatoes have antioxidants such as lycopene, known for its many impressive effects on health. The combination of spices gives flavor dimensions to simple ingredients that elevate them to something extraordinary.
Some of the reasons Shakshuka is a very good dish:
- Nutrient-dense: It contains a low level of carbohydrates and is powerfully rich in vitamins.
- Balanced flavors: The richness of the eggs balances out the acidity of the tomatoes.
- Quick and easy: ready in about 30 minutes from start to finish.
3. Ingredients You’ll Need
Making Shakshuka with poached eggs requires basic ingredients that you likely already have in your pantry. Here’s what you’ll need:
| Ingredient | Quantity | Notes |
|---|---|---|
| Eggs | 4 | Fresh, organic preferred |
| Tomatoes (diced) | 4 large | Or use canned tomatoes |
| Onion (chopped) | 1 medium | Adds sweetness to the sauce |
| Bell Pepper | 1 large | Red is preferred for flavor |
| Garlic (minced) | 3 cloves | Adds aromatic flavor |
| Cumin | 1 tsp | Ground |
| Paprika | 1 tsp | Optional: Smoked for depth |
| Chili Flakes | ½ teaspoon | Modify according to your preferred spice level |
| Olive Oil | 2 tablespoons | Used for sautéing |
| Fresh Parsley | For garnish | Optional, adds freshness |
4. Step-by-Step Guide to Making Shakshuka
Here’s how you can quickly prepare this delicious dish:
1. Prepare the Base
- Heat the olive oil in a wide pan over medium heat.
- Stir in the chopped onions and cook until they start to soften.
- Toss in minced garlic and diced bell pepper, cooking until the peppers are tender and the onions are caramelized. This forms the flavorful foundation of your Shakshuka.
2. Add Tomatoes and Spices
- Add your diced tomatoes, then stir in cumin, paprika, and chili flakes.
- Season with salt and pepper, and let the mixture simmer for about 10-15 minutes. This allows the tomatoes to break into a rich, slightly thickened sauce.
3. Create Wells and Add Eggs
- Once your sauce is ready, use the back of a spoon to make small wells in the tomato mixture. Carefully crack an egg into each well.
- Place a lid on the pan and lower the heat to a simmer. Allow the eggs to poach in the sauce for about 5-7 minutes, or until the whites are set but the yolks remain runny.
4. Garnish and Serve
- Sprinkle freshly chopped parsley over the top and serve your Shakshuka hot, straight from the pan. Crusty bread or warm pita is perfect for scooping up the flavorful sauce.
5. Tips for Perfect Shakshuka
- Egg consistency: If you like your egg yolks runny, keep a close eye while they’re poaching. Once the whites have set, you can remove the pan from heat to prevent overcooking.
- Spice adjustment: Not a fan of heat? Simply reduce or omit the chili flakes. If you enjoy extra heat, don’t hesitate to add more!
- Add-ins: Consider adding crumbled feta or sliced avocado for an extra layer of flavor.
6. Why Shakshuka is a Healthy Breakfast Choice
Shakshuka is more than just a tasty meal. Its ingredients provide numerous health benefits:
- Eggs: Rich in protein, essential amino acids, and healthy fats.
- Tomatoes: Packed with vitamins A and C, and lycopene, which is a powerful antioxidant.
- Olive Oil: A heart-healthy fat, rich in anti-inflammatory properties.
Additionally, it’s low in carbohydrates, making it an excellent choice for anyone on a low-carb or keto diet.
7. Variations and Serving Suggestions
One of the greatest aspects of Shakshuka is how adaptable it is. You can adapt the basic recipe to suit your preferences:
- Add protein: Incorporate spicy sausages or ground lamb for a heartier meal.
- Make it green: Substitute the tomato base with leafy greens like spinach or kale for a green Shakshuka twist.
- Vegan option: Skip the eggs and add chickpeas or tofu for a plant-based version.
Serve Shakshuka with warm bread, a side of hummus, or a light cucumber and tomato salad to complete the meal.
8. Frequently Asked Questions (FAQ)
Can I make Shakshuka ahead of time?
Yes! You can prepare the tomato sauce in advance and store it in the fridge for up to 3 days. When ready to serve, simply reheat the sauce, add the eggs, and poach them until done.
Is Shakshuka spicy?
It doesn’t have to be. The spice level is completely up to you because you can control the spiciness by adjusting the quantity of the chili flakes. For a more mild dish, use less or eliminate it.
What’s the best pan to use for Shakshuka?
A cast-iron skillet is preferred because it evenly distributes heat and retains the heat. You can use any large frying pan just as long as it has a lid to cover while poaching the eggs.
Can I freeze Shakshuka?
Yes, you can freeze the tomato sauce (minus the eggs) in an airtight container up to 3 months. When ready to eat, thaw, reheat, and add fresh eggs to poach.
How do I keep the eggs from overcooking?
The trick is to cook it on low heat and cover it. Once the whites are set, then you pull it off of the heat and let the residual heat finish off the yolks to your desired doneness.
Conclusion
Shakshuka with poached eggs creates that kind of dish that brings warmth, flavor, and a sense of comfort to your breakfast table. A few simple ingredients can give one a meal that tastes great and nourishes the body. Be it for a quick breakfast or to impress your guests, Shakshuka has got you covered. Here’s an alternative phrasing: Get all the ingredients ready and give it a try you won’t be sorry.
Ready to give this Easy Shakshuka with Poached Eggs a shot? Take to the kitchen and show us your skills! Have any favorite twists or tips? Share with us in the comments below.
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