This recipe is for a flavorful and hearty dish called Shakshuka, a popular North African and Middle Eastern breakfast dish. It features eggs poached in a rich tomato and pepper stew, seasoned with aromatic spices. The dish is easy to prepare and makes for a delicious and satisfying meal. Serve it with crusty bread for a complete and satisfying breakfast or brunch experience. Follow the step-by-step instructions below to make this delicious Shakshuka.
The heart of Shakshuka lies in its robust tomato base, typically made with pureed San Marzano tomatoes and whole peeled San Marzano tomatoes, giving the dish a bright and tangy flavor profile. The stew is further enhanced with the addition of sliced garlic, julienned yellow onions, and roasted sweet red bell peppers, providing a sweet and smoky element.
To infuse the Shakshuka with warmth and depth, a medley of spices is added. Chili powder and smoked Spanish paprika lend a subtle heat and earthy undertones to the dish. The fragrant aroma fills the kitchen as the spices “bloom” in the pan, intensifying their flavors. A touch of kosher salt, freshly cracked black pepper, and optionally, a hint of sugar for balance, are added to enhance the overall taste.
The magic of Shakshuka comes alive with the addition of eggs, which are gently cracked into the simmering stew. As they cook, the egg whites start to set while the yolks remain gloriously runny. This combination creates a luscious and creamy texture, perfectly complementing the vibrant flavors of the tomato and pepper base.
To complete the Shakshuka experience, slices of crusty bread are brushed with olive oil and grilled to golden perfection. These slices act as a delightful vehicle for sopping up the rich and flavorful stew, ensuring that not a single drop goes to waste.
Shakshuka is more than just a meal; it’s an experience that awakens the senses and brings people together around the table. Its vibrant colors, aromatic spices, and delightful combination of flavors make it a standout dish that can be enjoyed any time of day. So, gather your ingredients, embrace the culinary journey, and savor the enticing flavors of Shakshuka for a truly satisfying and memorable meal.
INGREDIENTS:
- 1 pint pureed San Marzano tomatoes (optional)
- 1 quart canned whole peeled San Marzano tomatoes
- 10-15 cloves fresh sliced garlic
- 1 jar/4-6 whole roasted sweet red bell peppers
- 3-4 large eggs
- 1.5 whole yellow onions, julienned
- 1 tsp chili powder
- 2 tsp smoked Spanish paprika
- 1 tsp kosher salt
- 2 bay leaves
- 1 tsp sugar (optional)
- 1 tsp fresh cracked black pepper
- 6-8 slices of crusty bread, brushed with olive oil
- 1 cup olive oil
INSTRUCTIONS:
- Preheat the oven to 450ºF.
- Prep chop your onions, garlic, and red peppers.
- Sauté the onions and sliced garlic in olive oil on medium-high heat until translucent (5-7 minutes).
- Add the chili powder and smoked Spanish paprika and sauté until you start to smell the spices.
- Add the can of tomatoes and break them up a bit with a metal spoon.
- Add the roasted red peppers to the pan.
- Add the bay leaves and season to taste with salt and pepper.
- Turn the heat down to low and simmer for 25-30 minutes, adjusting the seasoning if needed.
- Place about 2 cups of the finished stew in an oven-proof cast-iron pan or a small paella pan.
- Make resting places for your eggs with a spoon and crack one egg into each of those spots (crack into a bowl first to help with pouring and to avoid the risk of a cracked shell falling into the stew).
- Bake for 7-10 minutes, until the egg whites begin to set but the yolk remains runny.
- Slice and grill the bread.
- Serve the Shakshuka with the grilled bread alongside.
