Savor the Flavors: An Easy Shakshuka Recipe with Fresh Tomatoes and Feta

Shakshuka is a vibrant, spiced dish that features poached eggs in a rich tomato sauce, making it a comforting and satisfying meal for any time of the day. With its origins rooted in North African and Middle Eastern cuisines, Shakshuka has gained popularity worldwide for its bold flavors, simplicity, and versatility.

Photo byInsanely Good Recipes

This shakshuka recipe brings together the sweetness of ripe tomatoes, the earthy tones of cumin and coriander, and the brightness of fresh herbs like parsley or cilantro. I first came across this dish when I was looking for something quick yet packed with flavor, and it has become a regular favorite. The combination of runny eggs with a robust tomato sauce makes this dish irresistible. You can serve it for breakfast, brunch, or even a light dinner alongside crusty bread or pita to soak up all the delicious sauce.

I originally discovered this wonderful recipe on Insanely Good Recipes and am excited to share it with you, along with a few tips and variations to make it your own.

Cultural Origins

Shakshuka is believed to have originated in North Africa, specifically Tunisia, and it has become a staple in many Middle Eastern countries, particularly in Israel, where it’s a beloved breakfast dish. The name "Shakshuka" roughly translates to "a mixture," which perfectly describes this delightful blend of tomatoes, spices, and eggs. Whether served for breakfast or dinner, Shakshuka is comforting and easy to prepare, making it a go-to meal for busy days.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato or harissa paste
• 2 teaspoons ground paprika, sweet or smoked
• 1 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 1⁄4 teaspoon ground cayenne pepper (optional)
• 10-12 fresh ripe tomatoes, chopped (or 1 (28-ounce) can whole peeled tomatoes)
• 1 teaspoon granulated sugar
• Salt and pepper, to taste
• 6 large eggs
• Chopped parsley or cilantro, for garnish
• Crumbled feta cheese, for garnish
• Crusty bread or pita, for serving

Instructions

1. Sauté the Vegetables: Heat the olive oil in a large, deep skillet or cast-iron pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft and translucent. Then, add the bell peppers and cook for an additional 5-6 minutes, allowing the peppers to soften.
2. Add the Aromatics: Stir in the minced garlic and cook for 30 seconds, until fragrant. Next, add the tomato paste (or harissa), paprika, cumin, coriander, and cayenne pepper if using. Stir constantly for 1-2 minutes to bring out the rich flavors of the spices.
3. Create the Sauce: Add the chopped tomatoes and sugar to the pan and stir everything together. Reduce the heat to medium-low, allowing the sauce to simmer uncovered for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and pepper to taste.
4. Poach the Eggs: Use a spoon to make 6 small wells in the thickened sauce. Carefully crack the eggs into each well. Cover the skillet with a lid and cook for 5-7 minutes for soft yolks. Keep an eye on the eggs so they reach your preferred doneness.
5. Finish and Serve: Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with chopped parsley or cilantro and crumbled feta cheese for added flavor. Serve the shakshuka straight from the skillet with crusty bread or pita to dip into the savory tomato sauce.

Cooking Tips and Variations

• Tomatoes: If fresh tomatoes aren’t in season, you can easily substitute with 1 (28-ounce) can of whole peeled tomatoes or 2 (14-ounce) cans of fire-roasted tomatoes for a deeper, smokier flavor.
• Spice Level: If you prefer a spicier dish, increase the amount of cayenne pepper or add a few dashes of hot sauce.
• Protein Boost: For a heartier meal, add cooked sausage or chorizo to the sauce before adding the eggs.
• Vegetarian Option: This shakshuka is naturally vegetarian, but you can also make it vegan by skipping the eggs and adding chickpeas or tofu for protein.

Serving Suggestions

Shakshuka is best served with crusty bread or pita for dipping, but you can also pair it with a light salad or roasted vegetables for a more complete meal. A sprinkle of dukkah or a drizzle of tahini over the top can add even more texture and flavor to the dish.

Final Thoughts

This easy shakshuka recipe is a must-try for anyone looking to elevate their breakfast or brunch routine. The combination of perfectly poached eggs, warm spices, and a rich tomato sauce creates a dish that’s as satisfying as it is beautiful to serve. If you love the flavors of the Mediterranean, this is one recipe you’ll want to make again and again.

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