Without the egg this is a vegan meal. It is difficult to overstate just how tasty shakshuka is.
Cost per person $3.28
The variety is the most fun. Everyone makes this dish differently. How do you make it?
This my base recipe. I change things up a lot. Today I added a minced jalapeno. Sometimes I skip the eggs. Sometimes I’ll use a nearly identical spice blend to cook some beef or lamb and add it and skip the eggs. But I always make bread.
Shakshuka
2 Tablespoons extra virgin olive oil.
1 medium yellow onion chopped.
1 red pepper chopped.
4 garlic cloves, chopped.
1 teaspoon ground coriander.
2 teaspoons sweet paprika.
1 teaspoon ground cumin.
1 teaspoon chili powder.
1 Pinch red pepper flakes.
Salt and pepper.
1 28-ounce can whole peeled tomatoes.
5 large eggs.
cup chopped fresh parsley leaves.
cup chopped cilantro leaves.
! Serve with crusty bread.- Saute the onions and pepper on medium heat until translucent and maybe even a little browned.
- Stir in the garlic and spices for 30 seconds.
- Deglaze with the juice from the canned tomatoes.
- Add the tomatoes and beat them up with a wooden spoon to break them down into smaller chunks.
- Reduce heat to simmer and put the lid on
- Simmer for 15 minutes.
- Make a well for each egg and place an egg in each.
- Adjust heat to medium low.
- Put the lid back on and cook for 5 minutes.
- Serve.
With the egg
Yeah, that looks glorious, can you recommend a recipe? Eta, nevermind, comments didn’t load for me. I see it.
This is a copy and paste of a comment I just made.
This my base recipe. I change things up a lot. Today I added a minced jalapeno. Sometimes I skip the eggs. Sometimes I’ll use a nearly identical spice blend to cook some beef or lamb and add it and skip the eggs. But I always make bread.
Shakshuka
2 Tablespoons extra virgin olive oil.
1 medium yellow onion chopped.
1 red pepper chopped.
4 garlic cloves, chopped.
1 teaspoon ground coriander.
2 teaspoons sweet paprika.
1 teaspoon ground cumin.
1 teaspoon chili powder.
1 Pinch red pepper flakes.
Salt and pepper.
1 28-ounce can whole peeled tomatoes.
5 large eggs.
cup chopped fresh parsley leaves.
cup chopped cilantro leaves.
! Serve with crusty bread.- Saute the onions and pepper on medium heat until translucent and maybe even a little browned.
- Stir in the garlic and spices for 30 seconds.
- Deglaze with the juice from the canned tomatoes.
- Add the tomatoes and beat them up with a wooden spoon to break them down into smaller chunks.
- Reduce heat to simmer and put the lid on
- Simmer for 15 minutes.
- Make a well for each egg and place an egg in each.
- Adjust heat to medium low.
- Put the lid back on and cook for 5 minutes.
- Serve.
The combination of tomato end eggs creates a whole new taste, like in aroz a la cubana. I love it.
Absolutely. Every once in a while I love a hard boiled egg cut in half and dolloped with fresh marinara.
It’s not only tasty and easy to make, it’s healthy as well!
I love it, too.
And you can vary it in so many ways: with chickpeas, beans none of the former, peppers, whatever you like…Sometimes I use a similar spice blend on some ground lamb or ground beef and then add it in toward the end. In this particular batch, I minced up a jalapeno and added it in there. It’s always up for modifications.
amen, shakshuka is the best excuse I can think of to poach an egg in tomato
I’m all about keeping it quick and simple, so my version is
- sautee 2-3 cloves of minced garlic in small (9") nonstick pan
- lower heat to medium and add 1/2 cup cooked chickpeas
- add 2 cups of jarred marinara, Rao’s is a favorite
- stir in 1/2 tsp cumin, 1/2 tsp paprika, chili powder to taste
- heat to simmering, make two wells in the sauce, crack an egg into each well, cover and simmer ~2 minutes until egg white is just barely set
- slide pan contents into a shallow soup dish, sprinkle with cilantro, enjoy with a hunk of ciabatta or pita
I love making mine with feta/paneer, caraway seeds and a spoonful or two of blended chipotle adobo. It works so well with a batch of fresh roti… ughhh. I’m hungry now.
This looks amazing!
I am on an ongoing mission to teach more people about shakshuka.
My wife and I made this for dinner tonight, all because you posted it here. Thanks for the idea!
We added some mushrooms and served it over some brown rice. I had to hand grind some coriander - surprise, we were out of ground.
I do wish I’d simmered it a bit longer and been a bit more thorough with breaking up the tomatoes. They didn’t mesh with the rest of the dish as well as I’d hoped. I might use diced tomatoes next time.
The eggs also took longer to cook up than I expected. After 5 minutes, they were clearly still raw. But I might have overcorrected: when we served the dish, they were fully cooked, not runny at all. It was fairly hard to gauge. I don’t cook with eggs much.
Sometimes I’ll dice up whole canned tomatoes before putting them in.
Figuring out the eggs can be difficult. Definitely something that takes practice.
I’ve never tried this rice. Interesting.
Definitely don’t cut the simmer short. Way better to go long.
I buy coriander in stupidly large quantities and always have a jar of ground available that I’ll do up in my spice grinder…
Thanks for the tips. I’m looking forward to trying this again in another week or two.
So am I. Might do it with rice. Though not brown. I just have never liked brown rice.
Without the steak my steak dinner is vegan
An empty plate is vegan?
A vegan will surely go hungry at a steakhouse.
And with some HRT your uncle can be your aunt. Are you familiar with Neil deGrasse Tyson’s Discovery that something can be true but not helpful? He figured it out after being hypercritical of something and then learning that he didn’t really accomplish anything with that.
It’s very similar to what is going on in your comments here. Is that steak? Your meal is nothing but its side dishes. Without the egg this is still a tasty meal. Without your comment, this post would have still been successful.
It was a joke, I didn’t intent to offend you. I’m sorry.
