Easy Amazing Shakshuka Recipe
Shakshuka is a North African staple that has taken the global brunch scene by storm. While it looks like a complex, restaurant-quality skillet when served, it is actually incredibly humble, quick, and easy to make at home. Every single ingredient, step, and pro-tip from John Kanell's (Preppy Kitchen) method is integrated here for a beginner to cook it flawlessly.
Equipment
- cast-iron skillet
Ingredients
Ingredients
- 3 tbsp olive oil
- 1 large onion diced
- 1 large red bell pepper diced
- 4 garlic cloves grated
- 1 tbsp paprika
- 2 tsp ground cumin
- 1 tsp chili powder
- ½ tsp kosher salt
- ½ tsp ground black pepper
- 1 1 can whole peeled tomatoes
- ¼ cup cilantro or parsley plus more for garnish
- 6 large eggs
Instructions
Step 1:
- Sauté the Sweet Veggies Place your 10-inch skillet over medium heat and pour in the 3 tablespoons of olive oil. Once the oil is hot and shimmering, drop in your diced onion and diced red bell pepper. Sauté, stirring occasionally, for about 12 to 15 minutes. You want the vegetables to become completely tender, translucent, and just beginning to develop lightly browned, sweet caramelized edges.3 tbsp olive oil, 1 large onion diced, 1 large red bell pepper diced
Step 2:
- Wake Up the Spices and Garlic Add the 4 grated garlic cloves, 1 tbsp paprika, 2 tsp ground cumin, 1 tsp chili powder (if using), ½ tsp salt, and ½ tsp black pepper directly to the center of the pan. Stir constantly for exactly 2 minutes. Cooking the spices directly in the hot oil "blooms" them, unlocking their deep aromatic oils and ensuring your sauce isn't gritty.4 garlic cloves grated, 1 tbsp paprika, 2 tsp ground cumin, 1 tsp chili powder, ½ tsp kosher salt, ½ tsp ground black pepper
Step 3:
- Simmer and Reduce the Tomato Sauce Pour the entire 28-ounce can of whole peeled tomatoes (along with all their juices) directly into the pan. Stir in the ¼ cup of chopped cilantro or parsley. Use the back of a large wooden spoon to gently press down and smash the whole tomatoes, breaking them up into small, rustic chunks. Bring the mixture up to a gentle boil, then immediately turn the heat down to low-medium. Let the sauce simmer uncovered for about 20 minutes, stirring occasionally. You will know it is ready when the liquid has reduced and thickened into a rich, luscious, chunky stew. Taste the sauce now and add another pinch of salt if you prefer.1 1 can whole peeled tomatoes
Step 4:
- Nestle and Poach the Eggs Turn your stove heat down to medium-low. Using the back of a large spoon, press into the thick sauce to create a round "well" or pocket that is slightly larger than an egg. Immediately crack one egg directly into that well. Repeat this process around the pan, creating a separate well for each of the remaining 5 eggs, spacing them out evenly like numbers on a clock face. The Secret Seal: Pop the lid tightly onto your skillet. Let it cook undisturbed for 12 to 15 minutes.6 large eggs
- Check them at the 12-minute mark: you want the clear egg whites to transform into a solid opaque white, while the center yolks still jiggle gently when you shake the pan.
How to Serve It
- Take the skillet directly off the heat. Do not try to scoop the eggs out onto plates; Shakshuka is meant to be eaten straight from the pan! Shower the top of the bubbling skillet with a generous extra handful of freshly chopped parsley or cilantro. If you love cheese, scatter a handful of crumbled salty feta cheese across the top—the residual heat will soften it beautifully. Place the hot skillet on a heatproof trivet in the center of your table. Give everyone a plate and plenty of warmed pita or thick crusty bread. To eat, simply drag a piece of bread through a perfectly poached egg and scoop up that rich, spiced tomato sauce!¼ cup cilantro or parsley plus more for garnish
Nutrition
Calories: 200kcal
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