Shakshuka
Two eggs baked in a spicy tomato & pepper sauce, served with tahini, baguette & labneh.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Shakshuka's origins trace back to Ottoman North Africa, with variations found across the region. Its spicy tomato base reflects influences from both Mediterranean and Middle Eastern cuisine, evolving over centuries to become a beloved dish.
Shakshuka is more than just a meal; it's a communal experience, often enjoyed for breakfast, brunch, or a light dinner. Its ease of preparation and customizable nature make it a staple in many households and restaurants.
Communal Eating
Shakshuka is typically served in the pan it's cooked in, encouraging sharing and dipping with bread. This fosters a sense of community and togetherness.
Breakfast/Brunch Staple
In many cultures, Shakshuka is a popular choice for breakfast or brunch, providing a flavorful and satisfying start to the day.
Regional Variations
While the core components remain consistent, Shakshuka recipes can vary significantly across regions and families, with different spice blends and additions like feta cheese or eggplant.
Shakshuka boasts a vibrant and savory flavor profile, characterized by a harmonious blend of spiced tomatoes, peppers, and perfectly poached eggs.
The base sauce is typically a rich concoction of tomatoes, bell peppers (often red and/or yellow), onions, garlic, and a variety of spices such as cumin, paprika (smoked or sweet), chili powder, and sometimes harissa for an extra kick. The eggs are gently poached directly in the sauce, resulting in a creamy yolk that enriches the overall flavor. The dish is often finished with fresh herbs like parsley or cilantro, and a drizzle of olive oil. The accompanying tahini adds a nutty and creamy element, while labneh contributes a tangy counterpoint. The baguette provides a perfect vehicle for soaking up the flavorful sauce.
Perfect Egg Poaching
Create small wells in the sauce before cracking the eggs in. Cover the pan and cook until the whites are set but the yolks remain runny. Avoid overcooking the eggs.
Spice Level Adjustment
Adjust the amount of chili powder or harissa to control the spiciness to your preference. Taste and adjust as you go.
Sauce Consistency
The sauce should be thick enough to hold the eggs but not too dry. If it becomes too thick, add a splash of water or vegetable broth.
Bread Selection
Choose a crusty bread like a baguette to soak up the delicious sauce. Slices of challah bread also work wonderfully.
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