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Shakshuka
Delicious fast food for breakfast or just a snack...
How to cook Shakshuka
Step 1
Onion cut into small cubes and simmer in vegetable oil.
Step 2
Add chopped bell peppers.
Step 3
Simmer for 5 minutes and add the garlic, passed through the garlic press.
Step 4
Cut the tomatoes into small cubes.
Step 5
Add to skillet. Sprinkle with your favorite spices and pepper.
Step 6
Let the mixture boil for 5 minutes, then make small indentations with a spatula and drive raw eggs into it, salt to taste.
Step 7
Cook over low heat until the eggs are cooked. Serve hot shakshuka sprinkled with chopped herbs.
Shakshuka - FAQ About Ingredients, Baking Time and Storage
Absolutely! Feel free to experiment with other vegetables you enjoy. Zucchini, eggplant, or spinach would all be delicious additions or substitutes. Just adjust the cooking time accordingly, ensuring everything is tender before adding the eggs.
Leftover shakshuka can be stored in an airtight container in the refrigerator for up to 3 days. Keep in mind that the egg yolks may become a bit firmer upon reheating.
Yes! This shakshuka recipe is naturally vegetarian. To ensure it stays that way, double-check that any spices or seasonings you use are also vegetarian.
Shakshuka is delicious served with crusty bread, pita bread, or even naan for dipping. You can also serve it with a side of couscous or quinoa for a more substantial meal. A dollop of Greek yogurt or labneh on top adds a nice creamy touch.
Yes, you can easily adapt this recipe to be low-carb. The dish is mainly vegetables, so you can keep it low-carb by omitting any bread sides. Garnish with crumbled feta or halloumi for protein and flavor.
To make shakshuka for a larger group, simply increase the quantity of each ingredient proportionally. Use a larger skillet or Dutch oven to accommodate the increased volume. Be sure to maintain a consistent ratio of vegetables to eggs.
Freezing shakshuka is not recommended, especially with the eggs already cooked. The texture of the eggs will change significantly, becoming rubbery. The vegetable base can be frozen separately before adding the eggs, but it's best enjoyed fresh for the optimal texture and flavor.
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