Shakshuka
About this recipe
Shakshuka is a vibrant dish that combines simmering tomatoes, onions, garlic, spices, and poached eggs, making it perfect for breakfast, lunch, or dinner. This recipe is not only easy to make but also nourishing and filling, using everyday ingredients you likely already have on hand.
In this video, Downshiftology shares a straightforward approach to making shakshuka, emphasizing its versatility and flavor. It's a comforting meal that you can whip up any time of day.
Ingredient notes
- You can use fresh tomatoes instead of whole peeled tomatoes if you prefer.
Tips from Downshiftology's video
- Dice the onion and bell pepper to your desired size for a chunkier or finer shakshuka.
- When adding the eggs, create little wells in the tomato mixture for the eggs to sit in.
- Adjust the cooking time for the eggs based on how runny or firm you like the yolks.
No life story here — the video and the recipe are the whole point. All credit to Downshiftology: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Dice the onion and red bell pepper.
- 2
Dice the garlic cloves.
- 3
Heat olive oil in a large sauté pan over medium heat.
- 4
Add the chopped onion and bell pepper to the pan and stir for about five minutes until the onion is translucent.
- 5
Add the chopped garlic, paprika, cumin, and chili powder to the pan and stir for another minute.
- 6
Add the entire can of whole peeled tomatoes to the pan and break them up with a spoon or spatula.
- 7
Allow the sauce to simmer for a few minutes.
- 8
Create little wells in the tomato mixture and crack an egg into each well, for a total of six eggs.
- 9
Reduce the heat to low, cover the pan, and set a timer for five to eight minutes, depending on how you like your eggs.
- 10
Chop fresh herbs while the shakshuka is simmering.
- 11
Remove the lid, check the eggs, and season with salt and pepper.
- 12
Sprinkle fresh herbs on top before serving.
Heads up — we had to guess a little:
- Assumed quantity of fresh herbs based on typical serving.
Credit where it's due: this recipe was transcribed from Downshiftology's original video on YouTube. Follow them there — it's their dish.
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