Recipe: Spicy Shakshuka
Shakshuka is a versatile and delightful dish that’s traditionally enjoyed for breakfast, but it also shines as a hearty lunch or even dinner option. At its core, Shakshuka features eggs poached in a rich tomato sauce, often spiced and simmered to perfection.
I’ve tasted various renditions of Shakshuka, some enriched with bell peppers, onions, and other vegetables. Personally, I prefer a straightforward, yet spicy, tomato base, but occasionally, I would add some chorizo for an added layer of flavor.
What’s truly wonderful about this dish is its simplicity. Not only are the ingredients commonly available, but the preparation is also straightforward. You can cook it in a large skillet to serve a crowd or, as is my preference, create individual servings using ramekins. This ensures each person gets their perfectly poached egg nestled in a bed of luscious tomato sauce.
Recipe: Spicy Shakshuka
Course: Breakfast, Brunch6
servingsI’ve tasted various renditions of Shakshuka, some enriched with bell peppers, onions, and other vegetables. Personally, I prefer a straightforward, yet spicy, tomato base, but occasionally, I would add some chorizo for an added layer of flavor.
Ingredients
3 tablespoons 3 olive oil
3 3 jalapeños, stemmed, seeded, and finely chopped
1 1 shallot, chopped
4 4 cloves garlic, crushed and minced
1 teaspoon 1 ground cumin
1 tablespoon 1 paprika
1 pinch 1 cayenne pepper
1 can 1 (28 oz.) whole peeled tomatoes with juices
Salt and pepper
12 12 eggs
½ cup ½ feta cheese, crumbled
1 tablespoon 1 parsley, chopped
Toasted sliced bread/baguette or pita bread
Directions
- Heat oil in a medium-sized pot over medium-high heat. Add jalapeno and shallot and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, paprika and cayenne, and cook, stirring frequently, until the garlic is soft, about 2 more minutes.
- Crush the tomatoes with your hands and add the tomatoes and their liquid into the pot with onions and jalapeño. Add 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until the sauce thickens (about 20 minutes). Season sauce with salt and pepper.
- Preheat oven to 375ºF
- In 6 small ramekins, distribute the spicy tomato sauce and crack two eggs on top in each of the ramekins. Spoon a little of the sauce over the sides of the eggs, being careful not to destroy the yolks, and bake them in the oven for about 10 minutes depending on your egg preference.
- Sprinkle the shakshuka with feta and parsley and serve with fresh baked toasted bread. The bread will be used to spoon your sauce and eggs up.
Latest recipes
Latest recipes
-
Got an air fryer? Got 10 minutes? Got an apple? Then you have to try this recipe next time you’re craving something sweet. This single serving recipe transforms an ordinary …
-
Baked camembert is a great addition to any cheese board, and it is particularly delicious paired with the savory orange marmalade from Spread-mmms which, in addition to orange, has notes …
-
This is what we’ll be snacking on this summer! Putting together a delicious platter with seed crackers, chocolate spread and fresh fruit and berries is a great way to impress …
-
One of my favorite ways to use the Celery Root plant-based Whitefish from Seed to Surf is in a traditional whitefish salad. The smoked celery adds the same satisfying umami …
-
Whenever I’m in the mood for something quick and delicious, this pasta dish comes to mind. It’s incredibly simple, and once the pasta is done, the meal is ready in …
-
Dessert or breakfast? We haven’t really decided but one thing’s for sure – it’s amazing! Greek yogurt, Tina’s Cardamom + Cinnamon granola, fresh strawberries, and a sprinkle of Dark Drinking Chocolate …
-
Looking for a quick and tasty lunch or dinner? Here’s a great idea: Cook some of your favorite frozen dumplings. Drizzle with chopped scallions and Mama Teav’s Hot Garlic Chili …
-
It was love at first bite, when I tried Giovanna’s chicken salad, and I just couldn’t stop eating it! Giovanna is from Brazil, and her mom has taught her how …
-
The crackers with chocolate and sprinkles are great to snack on, when you’re after just a touch of something sweet. We use the dye-free sprinkles from Supernatural (LOVE the pastel-colored …
-
When it comes to potluck gatherings, having a reliable and delicious dish in your repertoire is a must, and this baked artichoke dip is just the one you need. Not …
-
Sanne: This feta cheese dip is super-easy and very quick to make. Perfect as a snack before dinner or to bring along to a potluck party. I usually add sun-dried …
-
Tina: Having Korean friends and neighbors has great benefits. We get to invite ourselves over for amazing dinners, and have access to a tour guide to the world of Korean …
-
Tina: Among my go-to staple foods these days are kale and mushrooms, and it’s hard to go wrong with those two. We eat these at home in so many different …
-
Tina: To be honest, I’m not much of a soup person, but this soup recipe has been with me for ages. It’s such a tasty soup, and it’s a great …
-
Tina: French toast has become part of the Sunday morning routine in my home. It’s easy to make, and my kids and my husband love the golden-brown slices, which are …
-
Kaya toast is a popular and beloved breakfast or snack item in Malaysia and Singapore, where the toast is a staple item in traditional coffee shops known as kopitiams, where …
-
Tina: The buttery, garlic-infused goodness makes garlic butter rice an irresistible companion to a wide range of dishes, turning mundane meal into a memorable feast. Garlic butter rice can be …
-
Tina: Puff pastry is such an amazing thing! Honestly, I’d never try making it myself because it takes a lot of time. It’s basically made of loads of dough and …
2 HUNGRY BIRDS
62 Franklin St
East Orange, NJ 07017
hello@2hungrybirds.com
©2 Hungry Birds 2023 – All rights reserved
Fair Fashionista, Inc.Â