Shakshuka is a dish that has its roots deep in North African and Middle Eastern cuisine, and it’s a meal that has been cherished for generations. With its vibrant colors, rich flavors, and simple ingredients, shakshuka has recently found its way to breakfast tables and brunch spots around the world. If you haven’t yet tried this savory delight, you’re in for a treat.
What is Shakshuka?
At its core, shakshuka is a dish made of eggs poached in a simmering, spiced tomato sauce. The base of the sauce typically consists of tomatoes, onions, garlic, and a variety of spices like cumin, paprika, and chili. The eggs are cracked directly into the sauce, and the whole dish is gently cooked until the whites are set, but the yolks remain jammy or runny according to your preference. Serve it up with warm, crusty bread or naan or pita for dipping, making it a hearty, flavorful meal that can be enjoyed any time of day.
A Dish With History
Shakshuka's origins are debated, but it’s generally believed to have been born in Tunisia, where the dish is still a beloved staple. Over time, shakshuka spread across the region, with variations appearing in countries like Israel, Libya, and Egypt. In Israel, it became a popular breakfast dish, and it has since gained widespread appeal in Western brunch culture. The word "shakshuka" itself means "a mixture" in Arabic, which is fitting given the blend of ingredients and flavors that come together in this dish. Its versatility means that it can be easily adapted to suit different tastes, with some adding ingredients like feta cheese, olives, or even roasted vegetables.
Customizing Your Shakshuka
Shakshuka is incredibly versatile, and there’s plenty of room for customization based on your tastes and what you have on hand. Here are a few ideas for making your shakshuka your own:
About the ingredients
One of the most beautiful aspects of shakshuka is its simplicity. Here’s what you’ll need for a classic shakshuka:
Shakshuka
Ingredients:
Prepare the Sauce: Heat the olive oil in a large, deep skillet or pan over medium heat. Add the onions and cook, stirring occasionally, until they soften and become translucent (about 5-7 minutes). Add the garlic (and bell pepper, if using) and cook for another 2 minutes, until fragrant. Stir in the cumin, paprika, and chili flakes, and cook for 1 minute to let the spices bloom in the oil. Add the tomatoes and a pinch of salt and pepper. Stir to combine and let the mixture simmer for 15-20 minutes, until it thickens and the flavors meld together. Poach the Eggs: Once the sauce is ready, make small wells in the sauce with the back of a spoon. Carefully crack an egg into each well. Cover the skillet with a lid and let the eggs poach in the sauce for 5-8 minutes, depending on how runny you like your yolks. You. can also finish this off in the oven until the egg is set according to your liking. Finish and Serve: Garnish with fresh cilantro or parsley, and serve immediately with warm bread to scoop up the sauce and eggs.
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Greetings!Mariann Taylor here of Taylor Kitchen. My husband and I created this site, Pinterest and Instagram accounts, and affiliated YouTube channel as an outlet for one of my passions....cooking. I love to cook and my husband, Tim, is a willing participant in my culinary escapades, as well as chief taste tester. We hope you'll join us, try some TaylorKitchen creations and like and subscribe to our YouTube channel. Categories
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