Simple Shakshuka - Quick & Easy! Recipe

Olive oil: A healthy fat used to sauté the vegetables and add richness to the dish.

Onion: Adds a sweet and savory base flavor to the sauce.

Red bell pepper: Provides a sweet and slightly tangy taste, along with a vibrant color.

Garlic: Adds a pungent and aromatic flavor that enhances the overall taste.

Ground cumin: A warm and earthy spice that gives the dish a distinctive flavor.

Paprika: Adds a mild heat and a deep red color to the sauce.

Crushed tomatoes: Forms the base of the sauce, providing a rich and tangy flavor.

Eggs: The star of the dish, poached in the flavorful tomato and pepper sauce.

When making shakshuka, it's crucial to ensure the onion and bell pepper are cooked until they are fully softened to develop a rich, sweet flavor base. This step enhances the overall taste of the dish. Additionally, when cracking the eggs into the wells, make sure the sauce is simmering gently to help the eggs cook evenly. Covering the skillet helps steam the eggs, ensuring they set properly without overcooking the yolks.

• olive oil - Substitute with vegetable oil: Vegetable oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and is also good for high-heat cooking.

• onion - Substitute with shallots: Shallots have a milder flavor and can add a slight sweetness.

• onion - Substitute with leeks: Leeks offer a more delicate and slightly sweet flavor.

• red bell pepper - Substitute with green bell pepper: Green bell peppers are less sweet but still provide a similar texture.

• red bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a slightly smoky flavor.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor with a hint of sweetness.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the dish.

• ground cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor but are slightly more pungent.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a bit of spice, though use less to avoid overpowering the dish.

• crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes provide a chunkier texture but similar flavor.

• crushed tomatoes - Substitute with tomato sauce: Tomato sauce offers a smoother consistency and similar taste.

• eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and protein content of eggs.

• eggs - Substitute with chickpea flour: Chickpea flour can be used to make a vegan omelet, providing a similar texture and protein.

• Allow the shakshuka to cool to room temperature before storing. This helps prevent condensation, which can make the dish watery.

• Transfer the cooled shakshuka to an airtight container. Ensure the container is large enough to avoid squishing the eggs.

• Store in the refrigerator for up to 3-4 days. The flavors will meld together, making it even tastier the next day.

• For freezing, place the cooled shakshuka in a freezer-safe container or heavy-duty freezer bags. Lay the bags flat in the freezer to save space.

• Label the container or bag with the date. This helps you keep track of how long it has been stored.

• Freeze for up to 2 months. Beyond this period, the texture and flavor may start to degrade.

• To reheat, thaw the shakshuka in the refrigerator overnight if frozen.

• Warm it up in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much.

• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe dish, cover it loosely, and heat in 1-minute intervals until hot.

• Garnish with fresh cilantro or parsley before serving to revive its vibrant flavors.

• Gently reheat the shakshuka in a skillet over low heat. Add a splash of water or olive oil to prevent sticking and cover with a lid. Stir occasionally until warmed through.
• Use a microwave-safe dish to reheat. Place the shakshuka in the dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals, stirring in between, until hot.
• Preheat your oven to 350°F (175°C). Transfer the shakshuka to an oven-safe dish, cover with foil, and bake for about 10-15 minutes or until heated through.
• For a quick fix, use a toaster oven. Place the shakshuka in a small oven-safe dish, cover with foil, and heat at 350°F (175°C) for about 10 minutes.

• Skillet: A large, flat-bottomed pan used for cooking the shakshuka sauce and eggs.

• Spatula: Useful for stirring the onions, bell peppers, and spices as they cook.

• Knife: Essential for chopping the onion and red bell pepper.

• Cutting board: A surface to safely chop the vegetables.

• Garlic press: Handy for mincing the garlic cloves quickly.

• Measuring spoons: Used to measure out the olive oil, cumin, and paprika accurately.

• Can opener: Necessary for opening the can of crushed tomatoes.

• Wooden spoon: Ideal for stirring the sauce as it simmers.

• Lid: To cover the skillet and cook the eggs to your desired doneness.

• Serving spoon: For serving the shakshuka once it's ready.

• Small bowls: Useful for cracking the eggs into before adding them to the skillet, ensuring no shell pieces get into the dish.

Prep ingredients ahead: Chop the onion, red bell pepper, and mince the garlic in advance to save time during cooking.

Use pre-crushed tomatoes: Opt for a can of crushed tomatoes instead of fresh ones to cut down on prep time.

Cook in a large skillet: A larger skillet allows for more even cooking and can accommodate all the ingredients without overcrowding.

Cover the skillet: Covering the skillet helps the eggs cook faster and more evenly.

Garnish quickly: Have your cilantro or parsley chopped and ready to go for a quick garnish.