Homemade Shakshuka Recipe To Try

   Shakshuka is a dish of poached eggs in a spicy tomato sauce, often made with ingredients like onions, garlic, peppers, and spices such as cumin and paprika. Originating from North Africa and popular in the Middle East, it's typically served with bread for dipping.

Shakshuka is often enjoyed as a breakfast or brunch dish but can be eaten at any meal. The eggs are usually cracked directly into the simmering sauce and cooked until the whites are set but the yolks remain runny. 

Variations can include additional ingredients like feta cheese, olives, or vegetables. The dish is known for its rich, flavorful combination and is often accompanied by crusty bread or pita to soak up the sauce.

To prepare shakshuka, you typically start by sautéing onions and garlic until they’re soft, then add peppers and cook until tender. Next, you stir in spices like cumin, paprika, and sometimes chili flakes, followed by canned tomatoes or tomato paste to create a rich sauce. 

The sauce is simmered to meld the flavors before making small wells for the eggs. After cracking the eggs into the wells, the pan is covered and cooked until the eggs are done to your liking.

Shakshuka can be garnished with fresh herbs like cilantro or parsley and served with additional sides like pickles, olives, or salad. It’s a versatile dish that can be customized with various toppings and variations, reflecting regional preferences and personal tastes.

Here’s a simple recipe to make shakshuka:

Ingredients:

- 2 tablespoons olive oil

- 1 onion, finely chopped

- 3 cloves garlic, minced

- 1 bell pepper, chopped (red or green)

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika

- 1/2 teaspoon ground coriander (optional)

- 1/4 teaspoon chili flakes (optional, for heat)

- 1 can (14 oz) diced tomatoes or 2 cups crushed tomatoes

- 1/2 teaspoon sugar (optional, to balance acidity)

- Salt and black pepper, to taste

- 4-6 large eggs

- Fresh cilantro or parsley, for garnish

- Crusty bread or pita, for serving

Instructions:

1. Heat the Oil

In a large skillet or frying pan, heat the olive oil over medium heat.

2. Cook the Vegetables

Add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the garlic and bell pepper, and cook until the pepper softens, about 3-4 minutes.

3. Add Spices

Stir in the cumin, smoked paprika, ground coriander (if using), and chili flakes (if using). Cook for about 1 minute until fragrant.

4. Add Tomatoes

Pour in the diced or crushed tomatoes. Add sugar if desired. Stir and let the mixture simmer for 10-15 minutes, until the sauce thickens. Season with salt and black pepper to taste.

5. Make Wells for Eggs

Use a spoon to create small wells in the sauce. Gently crack the eggs into each well, being careful not to break the yolks.

6. Cook the Eggs

Cover the pan and cook until the eggs are done to your liking. For runny yolks, this will take about 5-7 minutes; for firmer yolks, cook a bit longer.

7. Garnish and Serve

Sprinkle with fresh cilantro or parsley. Serve hot with crusty bread or pita on the side for dipping.

Enjoy your shakshuka!