Penulis Shakshouka is a popular North African and Middle Eastern dish made of poached eggs in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin and paprika. It’s typically served in a cast-iron skillet and enjoyed with bread for dipping.
The dish is both flavorful and versatile, often incorporating various vegetables or proteins. Shakshouka is not only delicious but also highly customizable. Some variations include adding ingredients like feta cheese, olives, or spinach for extra flavor and nutrition.
It can be enjoyed for breakfast, brunch, or even dinner. Traditionally, it's served hot and fresh, allowing the eggs to remain slightly runny, which creates a rich, flavorful sauce when mixed together.
The communal style of serving it straight from the pan also adds to its appeal, making it a great dish for sharing. In addition to its rich flavors, shakshouka is also celebrated for its simplicity and health benefits.
The primary ingredients—eggs, tomatoes, and peppers—are packed with protein, vitamins, and antioxidants. To prepare shakshouka, start by sautéing onions and bell peppers, then add garlic and spices. Next, incorporate canned or fresh tomatoes, letting the mixture simmer until it thickens.
Finally, create wells in the sauce to crack in the eggs and cook them until the whites are set but the yolks remain runny. Serving it with crusty bread or pita is common, as it allows for soaking up the delicious sauce.
Shakshouka has gained international popularity, appearing on brunch menus around the world, and is often paired with fresh herbs like cilantro or parsley for added freshness.
Here's a simple recipe to make shakshouka:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2-3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes (or 4 fresh tomatoes, chopped)
- Salt and pepper to taste
- 4-6 eggs
- Fresh cilantro or parsley, for garnish
- Crusty bread, for serving
Instructions:
1. Sauté Vegetables
In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking until softened (about 5-7 minutes). Add minced garlic, cumin, and paprika, cooking for another minute until fragrant.
2. Add Tomatoes
Stir in the diced tomatoes with their juices. Season with salt and pepper. Let the mixture simmer for about 10-15 minutes, stirring occasionally, until it thickens.
3. Create Wells for Eggs
Make small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.
4. Garnish and Serve
Remove from heat and sprinkle with fresh cilantro or parsley. Serve hot with crusty bread for dipping.
Enjoy your homemade shakshouka!
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