Savory Skillet Shakshuka

$To make Easy Skillet Shakshuka, you need a few simple and fresh items. These ingredients come together to create a dish full of flavor. Here’s what you will need: - 2 tablespoons extra virgin olive oil - 1 medium onion, diced - 1 vibrant red bell pepper, diced - 3 cloves of garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 can (14 oz) of crushed tomatoes - 4 large eggs, preferably farm-fresh - Salt and freshly cracked black pepper to taste - Fresh cilantro or parsley, chopped (for garnish) - Crumbled feta cheese (optional, for added richness) - Warm pita bread or rustic crusty bread (for serving) These ingredients are easy to find. They work well together to make a warm, comforting meal. The eggs add protein, while the tomatoes provide a rich base. Fresh herbs and spices lift the whole dish. Enjoy the vibrant colors and flavors that come from this list! {{ingredient_image_2}} 1. Start by heating the extra virgin olive oil in a large skillet over medium heat. This oil is key for flavor and helps your dish shine. 2. When the oil shimmers, it’s ready. Add the diced onion and red bell pepper. Sauté these for about 5 minutes. Stir them often until the onion softens and turns clear. 1. Next, add the minced garlic, ground cumin, and smoked paprika to the skillet. Cook for one more minute. Stir well, and let the spices wake up with their tasty smell. 2. Now, pour in the crushed tomatoes. Add a pinch of salt and freshly cracked black pepper. Let everything simmer gently for about 10 minutes. This step lets the flavors blend and become rich and delicious. 1. After the sauce simmers, use the back of a spoon to make small wells in the tomato mix. Carefully crack an egg into each well. Keep those yolks intact for the best result! 2. Cover the skillet with a lid. Let the eggs cook for 5 to 7 minutes. You’ll know they’re done when the whites firm up, but the yolks still jiggle. Adjust the time based on how you like your yolks. 3. When the eggs look good, take the skillet off the heat. Sprinkle some fresh cilantro or parsley on top. If you like, add crumbled feta cheese for more flavor. Choosing the right skillet is key. I like to use a large, oven-safe skillet. This helps with even cooking and makes serving easy. A cast iron skillet works well too, as it holds heat nicely. Adjusting spice levels can make a difference in the taste. If you want more heat, add some red pepper flakes or chili powder. Start with a little, then taste as you go. You can always add more, but it’s hard to take spice out once it’s in! For the best bread pairings, warm pita bread is my top choice. It’s soft and perfect for scooping up the shakshuka. Rustic crusty bread is also great for dipping. You can even toast it for extra crunch. Presentation tips are simple but effective. Use a shallow bowl to show off the colorful eggs and sauce. Sprinkle fresh herbs on top for bright color. If you add feta cheese, it makes the dish look fancy and delicious! Pro Tips Fresh Ingredients: Using farm-fresh eggs and ripe vegetables will significantly enhance the flavor of your shakshuka. Spice it Up: Feel free to adjust the spices to your taste; adding a pinch of cayenne pepper can give your dish an extra kick. Customize Your Toppings: Experiment with different toppings like avocado or olives for a unique twist on this classic dish. Perfect Egg Cooking: For perfectly runny yolks, monitor the cooking time closely and remove the skillet from heat just as the whites set. {{image_4}} You can change ingredients in shakshuka to suit your taste. Start with vegetables. If you don’t have red bell pepper, use zucchini, spinach, or even kale. Each veggie brings unique flavor and texture. Adding proteins or beans is a great option too. Try chickpeas or black beans for extra protein. You can also add ground meat like lamb or beef for a heartier meal. This keeps the dish filling and tasty. To make shakshuka exciting, play with spices. You can add cayenne pepper for heat or coriander for a fresh taste. Smoked paprika adds a nice depth, but feel free to explore other spices you love. Cheese can also enhance flavors. Feta cheese is popular, but goat cheese or mozzarella works well, too. Each cheese gives a different taste and creaminess. Don't be afraid to experiment and find what you enjoy most! To store leftovers, let the shakshuka cool first. Place it in an airtight container. This keeps it fresh for up to three days. When you’re ready to eat, reheat it on the stove over low heat. Stir gently so it warms evenly. You can also use a microwave, but check every 30 seconds to avoid overcooking the eggs. You can freeze shakshuka, but it’s best to do this before cooking. To freeze uncooked shakshuka, prepare your base of onions, peppers, and spices. Pour it into a freezer-safe container. Leave space for expansion. When you’re ready to cook, thaw it overnight in the fridge. For cooked shakshuka, allow it to cool completely before freezing. Store it in an airtight container for up to three months. To reheat, thaw it in the fridge overnight. Heat it gently on the stove, adding a splash of water if it seems dry. For best results, cook the eggs fresh after thawing. This keeps them runny and delicious. What can I serve with Shakshuka? You can serve Shakshuka with warm pita bread or rustic crusty bread. These breads are great for dipping into the rich sauce. You might also enjoy it with a fresh salad on the side. A light cucumber or tomato salad works well, adding a nice crunch. Can I make Shakshuka ahead of time? Yes, you can make Shakshuka ahead of time. Prepare the sauce and store it in the fridge. When you are ready to eat, just heat it up and add the eggs. Cook the eggs fresh for the best texture. Can I use fresh tomatoes instead of canned? Absolutely! You can use fresh tomatoes instead of canned. Just peel and chop about 4-5 medium-sized tomatoes. Cook them down until they are soft and juicy, which may take a bit longer than canned tomatoes. Are there vegetarian options for shakshuka? Shakshuka is naturally vegetarian. You can also add more veggies, like spinach or zucchini, for extra flavor and nutrition. If you want a vegan version, skip the eggs and enjoy the sauce with chickpeas for added protein. You learned about making shakshuka with fresh veggies, spices, and eggs. We covered each step, from cooking the base to adding flavors. Remember, you can adjust spice levels and try different ingredients for fun twists. Perfect your dish with the right skillet and serve with your favorite bread. Store leftovers safely and enjoy them later. Shakshuka is easy to make and customize. Dive in and savor your delicious creation!$

A deliciously comforting dish featuring eggs poached in a spicy tomato sauce with vegetables.

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Course Main Course

Cuisine Mediterranean

Servings 4

Calories 250 kcal

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, diced
1 vibrant red bell pepper, diced
3 cloves of garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can (14 oz) of crushed tomatoes
4 large eggs, preferably farm-fresh
to taste Salt and freshly cracked black pepper
for garnish Fresh cilantro or parsley, chopped
optional Crumbled feta cheese
for serving Warm pita bread or rustic crusty bread

Instructions

Begin by heating the extra virgin olive oil in a large oven-safe skillet over medium heat.
Once the oil shimmers, add the diced onion and red bell pepper. Sauté these vegetables for about 5 minutes, stirring occasionally, until they soften and the onion turns translucent.
Incorporate the minced garlic, ground cumin, and smoked paprika into the skillet. Cook for an additional minute, stirring frequently, until the spices release their fragrant aroma.
Next, pour in the crushed tomatoes and season the mixture with salt and freshly cracked black pepper. Bring everything to a gentle simmer, allowing it to cook uncovered for approximately 10 minutes.
After simmering, use the back of a spoon to create small wells in the tomato mixture. Carefully crack an egg into each well, making sure to keep the yolks intact. Cover the skillet with a lid and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks remain runny.
Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle with freshly chopped cilantro or parsley, along with crumbled feta cheese if you choose to include it.
Serve immediately, accompanied by warm pita bread or chunks of crusty bread for dipping into the rich, spicy sauce.

Notes

Serve with warm pita or crusty bread for dipping.

Keyword eggs, shakshuka, tomato, vegetarian