How To Make Shakshuka? North African Dish, Poached Eggs

• Food: Shakshuka

• Writer: Alice

• Content-Type: Food Blog

Have you tried shakshuka before? In this dish, eggs are poached in a fiery tomato sauce that contains spinach flecks. It’s a filling, delectable brunch or dinner!

Shakshuka was initially a breakfast dish for laborers, who would scoop the eggs and sauce into pita bread for an easy-to-carry breakfast, according to Adeena Sussman’s cookbook Sababa.

Although it has North African roots (Adeena claims the name is derived from the Tunisian word for “shaken up”), the Middle East today uses it frequently.

There are countless shakshuka recipe variations available nowadays. Some are produced on a tomato basis, while others include fresh greens. They always include eggs that have been cooked in a rich sauce.

A robust tomato and red pepper sauce that is seasoned with harissa, cumin, paprika, and a dash of cayenne pepper form the foundation of my dish.

Then fresh spinach is cut and added, providing lovely green flecks to the dish. Poached eggs are added last, nestling into the sauce.

It is incredibly tasty, rich, and delicious. Despite the fact that shakshuka is typically eaten for breakfast, you could just as well serve this dish for brunch or a weeknight dinner.

SERVING SUGGESTIONS FOR SHAKSHUKA

Fortunately, making this shakshuka dish is simple. There are only a few pantry staples needed, and if you don’t have any spinach on hand, you can omit it entirely. Without it, this recipe still tastes fantastic.

This shakshuka dish is delicious and simple to prepare, making it a great option for breakfast, brunch (don’t forget the mimosas! ), supper, or even a midweek meal.

Top it with sliced avocado, feta crumbles, and fresh parsley leaves to make it a feast to remember. Then, use pita or the nicest crusty bread you can find to scoop it up.

SHAKSHUKA COOKING ADVICE

• Make sure the sauce is nicely thick. Don’t cut the simmering time too short because the eggs in this recipe need a thick tomato sauce to support them. Prior to adding the eggs, I let mine cook for the entire 15 minutes.
• Make sure you have a big skillet with a lid. For this dish, you must be able to cover the pan because it is necessary for gently and evenly poaching the eggs.
• Use however many eggs your pan can handle. It is entirely up to you how many eggs you use; I only provide a range in the recipe. Each egg in the pan should have some room between them; they shouldn’t be packed close together. I have a 12-inch skillet that will hold up to five. However, I always use 3 eggs when I’m just making this recipe for Jack and myself. The following day, I make a small shakshuka if there is any sauce left over.
• Depending on how you like your eggs, change the timing. Depending on how you want your eggs, cook them for however long you wish.
• I take mine off the heat after 5 minutes because I prefer my eggs when the yolks are perfectly runny and the whites are just starting to set.
• You can cook egg yolks for up to 8 minutes if you prefer firmer yolks. Remember that even after you remove them from the stove, they will continue to cook in the hot sauce.

SHAKSHUKA

Shakshuka is a common Middle Eastern morning dish that has its origins in North Africa.

This dish, which includes poached eggs in a harissa-seasoned tomato sauce, is straightforward and filling. For breakfast, brunch, or dinner, serve it with pita or crusty bread!

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 cup chopped yellow onion
• 1 red bell pepper, seeded and diced
• 1/4 teaspoon sea salt, more to taste
• Freshly ground black pepper
• 3 medium garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Pinch of cayenne pepper, optional
• 1 28-ounce can of crushed tomatoes
• 2 tablespoons harissa paste*, see note
• 1 cup fresh spinach, chopped
• 3 to 5 eggs
• 1/3 cup crumbled feta cheese
• 1/4 cup fresh parsley leaves
• 1 avocado, diced
• Microgreens for garnish, optional
• Toasted bread, for serving

INSTRUCTIONS

1. In a 12-inch covered skillet made of cast iron or stainless steel and enamel coating, heat the oil over medium heat. Add the onion, red pepper, salt, and a few grinds of fresh pepper and sauté for 6 to 8 minutes, or until the onion is tender and translucent.
2. Add the garlic, paprika, cumin, and cayenne, if using, after lowering the heat to medium-low. Again add the tomatoes and harissa paste after stirring and cooking for abo

   

   ut 30 seconds. To thicken the sauce, simmer for 15 minutes.

3. Stir in the spinach until it wilts. Create 3 to 5 wells in the sauce and add the eggs inside of them. Cook with the lid on for 5 to 8 minutes, or until the eggs are set. Your preference for runny egg yolks will determine when to start.
4. Add the feta, parsley, avocado, and microgreens, if using, and season with salt and pepper to taste. For scooping, serve with toasted bread.

NOTES

*If you’re sensitive to spice, use mild harissa (like Mina Harissa Mild), whereas hot harissa (like Trader Joe’s Hot Harissa) will make the shakshuka spicier.