Shakshuka – Cozy and Comfortable Anytime Meal

Some foods bring that warmth to your kitchen from the moment you begin cooking, and shakshuka is one of those meals I always associate with cozy smells of slowly frying onions with a touch of cumin and garlic and tomatoes simmering in the pot. This meal is one of those comforting dishes that has such ga reat aroma, you simply cannot resist picking up a slice of bread from the side before eating anything else.

I first started making shakshuka when I didn’t have time to spend hours cooking dinner, but honestly, I make it almost as frequently for dinner as breakfast. It is one of those meals that is easy, comforting, and yet infinitely customizable. From extra vegetables to other spices, you can really experiment. The first time I made this dish, though, the sauce became too thick because I poured in the entire can, including juices with tomatoes. The eggs ended up scattered everywhere, unable to sit comfortably in the sauce. Since then, I learned to always pour out some of the tomato juice before cooking the sauce and simmer it till nice and thick before adding eggs.

In any case, whether for breakfast or dinner, here is a recipe for delicious shakshuka, which is super savory, nicely seasoned with warm spices and fresh herbs, rich with tomato flavor, and topped with creamy feta and perfect eggs.

Ingredients for the Recipe

For the Shakshuka Sauce

• 3 tbsp olive oil (45 ml);
• 1 large onion, diced (300 g);
• 1 bell pepper, diced (150 g);
• 4 cloves of garlic, minced (20 g);
• 1 tsp paprika (2 g);
• 1 tsp chili powder (2 g);
• 2 tsp ground cumin (4 g);
• 1 can whole peeled tomatoes (800 g);
• 1/2 tsp kosher salt (3 g);
• 1/2 tsp black pepper, freshly cracked (1 g);

For the Eggs

• 5-6 large eggs;
• 1/4 cup of chopped cilantro or parsley (10 g);
• 1/2 cup of crumbled feta cheese (75 g).

Optional

• Thick slices of crusty bread or pita.

• Whole peeled tomatoes – These tomatoes will provide an ice chunky consistency to the sauce.
• Ground cumin – It is that warming and earthy spice that will make this dish smell great while cooking.
• Feta cheese – Salty and creamy flavor will complement the rich and deep flavor of tomato sauce perfectly. It is strongly recommended to buy block feta cheese and crumble it yourself to get the best flavor.

Prepare the Vegetables

First, dice the onion and bell pepper into small cubes to ensure they soften evenly in the pan. Mince the garlic after smashing the cloves with the side of the blade. This helps to release additional aromas from the garlic.

While dicing an onion, notice the sharp yet slightly sweet smell that will tell you a delicious dish is being prepared. When dicing bell pepper, it is best to do it skin-side up, since it allows the knife to glide better.

Pro tip: If you prefer your dish spicier, then add either diced serrano or jalapeño pepper along with the bell pepper. In case I am cooking just for myself, I usually include a jalapeño pepper.

Prepare the Onion and Bell Pepper

Heat the olive oil in the large skillet over medium flame and put in the onions and bell pepper.

Let cook for 10 to 12 minutes, stirring occasionally, until the onions turn soft and transparent and the bell pepper loses its rawness. You should smell the sweet scent, not burnt onions.

It may happen that you try speeding up this process with a higher temperature next time, but remember that this may burn the onions slightly, giving the sauce a bitter taste. I always suggest cooking the veggies at a moderate temperature, although it does take some extra time.

After about 10 minutes, you will hear the sound changing – it means you are right on track. Onions are going to turn into a light golden color, which is exactly what you need.

Spice the Sauce

Put the spices into the sauce and stir them immediately. Add the minced garlic and continuously stir for another 1 to 2 minutes.

That moment, when spices meet the hot oil, is absolutely unique, since a smoky and earthy smell appears. Make sure not to burn the garlic – this happens really quickly.

At this point, I love standing by the stove and watching how the spices cover the onion and bell pepper evenly. At least in this moment, your kitchen should be filled with a great aroma.

Pro tip: I recommend stirring the spices constantly and not lowering the heat to prevent burning of garlic.

Cook the Sauce

Now it’s time for the tomato sauce. Put tomatoes into the sauce and use the wooden spoon to crush them.

Raise the heat to medium-high and let the sauce boil. After about two minutes, reduce the heat to a simmer and cook for another 15 to 20 minutes until the sauce becomes noticeably thick.

During this process, notice how the sauce is turning into a concentrated mixture with a deep tomato flavor. It should become noticeably thinner, with bubbles forming slowly on the surface.

Now it’s time to season the sauce. Add the spices and taste the sauce to see if the seasoning needs to be adjusted. Just before adding eggs, add most of the cilantro or parsley.

Make sure that the sauce becomes sufficiently thick – in order to check it, you need to stir the sauce and notice that it fills up the gap left on the bottom of the pan for about 2-3 seconds.

Pro tip: If the sauce is too liquid, simmer it for 2-3 more minutes uncovered.

Add Eggs to the Sauce

Stir the sauce carefully to leave room for the eggs. Using the wooden spoon, form several little wells in it. Crack the eggs separately in a small bowl and put them into the wells carefully.

Always separate the eggs and crack them separately in order to avoid breaking the yolk. Eggs must be situated separately in the sauce, not all over the skillet.

Now cover the pan and wait till the whites turn opaque and become cooked. Depending on the pan you use, it may take 4 to 12 minutes to cook the eggs.

Whites will turn into white color, and yolks will stay glossy inside. I personally love my yolks to be runny, so that they mix with tomato sauce and produce this wonderful texture, which is so delicious to eat with bread. But if you want hard-boiled eggs, you should cook this meal for about 10 minutes.

Pro tip: The first time I tried this recipe, I did not pay attention to the other eggs, and they were overcooked after several minutes. Now, when adding eggs, I always check them after several minutes.

Finalizing

Remove it from the mt stove and garnish it with the remaining cilantro or parsley. Sprinkle feta cheese over the eggs.

The eggs will absorb the flavors of spices and become perfectly complemented with creamy feta cheese and fresh herbs. Serve this meal hot.

This is my favorite combination – a mixture of sauce, feta cheese, herbs, egg yolk, and bread.

Potential Mistakes in Cooking

Too Thin Sauce

Usually,y this problem occurs when you use the sauce with all the juices and tomato chunks from the can. As a result, the sauce won’t hold the eggs, which results in poor consistency. First, pour out some of the tomato juice before starting to cook the sauce.

Garlic Being Burned

When mixing the garlic with hot oil and other ingredients, this ingredient burns very quickly, giving the food a bitter flavor. Remember to continuously stir while the garlic is cooking.

Overcooking the Eggs

After removing the pan from the stove, the eggs continue cooking. It is crucial to begin checking eggs after some time.

Undercooked Vegetables

It is necessary to let onions and bell peppers soften in the pan until they are soft. Otherwise, the sauce would taste slightly bitter and raw.

Omitting to Taste the Sauce

Since tomatoes differ in acid content, it is crucial to taste the sauce to check whether it needs more spices or salt before adding eggs.

Variations and Changes

More Heat

If you like spicy food, replace bell pepper with some other spices, such as jalapeños, serranos, or even red pepper flakes. They are perfectly balanced with the creamy texture of the eggs and rich tomato sauce.

Various Herbs

Herbs such as parsley, cilantro, dill,l or mint will transform the sauce into a completely new product. However, I chose cilantro because of its unique flavor.

Extra Vegetables

This recipe can become a great solution for those who like cleaning the fridge. Such ingredients as spinach, mushrooms, zucchini, and eggplant will fit perfectly. You need to dice them into smaller pieces than onions and bell peppers.

How to Store and Serve

As I mentioned above, this dish is best served fresh and hot, but if you still have leftovers, it doesn’t mean you have to throw the food away. Store shakshuka in the refrigerator for up to three days in an airtight container.

You can reheat the sauce on the stove on a low flame to avoid a rubbery consistency of eggs. In case you decide to save some food in the freezer, I suggest freezing only the tomato sauce, since frozen eggs change consistency significantly.

To serve the dish, you may use any type of bread or pita. Also, you can garnish it with Greek yogurt if you want a fresh addition.

Overall, I would say that this dish suits any time of the day and is suitable for both breakfast and dinner.