Best Shakshuka Recipe

Olive oil: Used as the base for sautéing the vegetables, adding a rich flavor to the dish.

Onion: Provides a sweet and savory foundation for the sauce.

Red bell pepper: Adds a touch of sweetness and a vibrant color to the shakshuka.

Garlic: Infuses the dish with a pungent and aromatic flavor.

Ground cumin: Brings a warm, earthy taste that is characteristic of Middle Eastern cuisine.

Paprika: Adds a smoky and slightly sweet flavor to the sauce.

Ground coriander: Contributes a citrusy and slightly spicy note.

Crushed tomatoes: Forms the base of the sauce, providing a rich and tangy flavor.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of heat and depth to the flavor profile.

Eggs: The star of the dish, poached directly in the flavorful tomato sauce.

Fresh parsley: Used as a garnish to add a fresh and vibrant touch.

When making shakshuka, ensure that the eggs are added to the sauce when it is at a gentle simmer. This will help the egg whites set properly without overcooking the yolks. To achieve this, create small wells in the sauce using the back of a spoon, then carefully crack the eggs into each well. Cover the skillet with a lid to trap the steam, which will cook the eggs evenly. For a richer flavor, consider using smoked paprika instead of regular paprika.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor.

• onion - Substitute with leeks: Leeks offer a subtle onion flavor and can add a different texture.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture.

• red bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a different flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is unavailable.

• garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy flavor that can complement the dish.

• ground cumin - Substitute with caraway seeds: Caraway seeds have a similar earthy flavor.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat and a different kind of spice.

• ground coriander - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that complements many dishes.

• ground coriander - Substitute with cilantro: Fresh cilantro can provide a similar flavor profile.

• crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can provide a chunkier texture but similar flavor.

• crushed tomatoes - Substitute with tomato sauce: Tomato sauce can offer a smoother consistency.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami flavor.

• salt - Substitute with sea salt: Sea salt can provide a different texture and flavor.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used similarly.

• black pepper - Substitute with red pepper flakes: Red pepper flakes add heat and a different kind of spice.

• eggs - Substitute with tofu: Tofu can be scrambled and used as a vegan alternative.

• eggs - Substitute with chickpea flour batter: Chickpea flour batter can mimic the texture of eggs in a vegan version.

• fresh parsley - Substitute with cilantro: Cilantro offers a fresh, herbaceous flavor.

• fresh parsley - Substitute with basil: Basil provides a different but complementary flavor.

• Allow the shakshuka to cool to room temperature before storing. This helps prevent condensation, which can make the dish watery.
• Transfer the shakshuka to an airtight container. If you have multiple servings, consider using individual containers for easier reheating.
• Store the container in the refrigerator. The shakshuka will stay fresh for up to 4 days.
• For freezing, place the cooled shakshuka in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the shakshuka in the refrigerator overnight.
• Reheat in a skillet over medium heat until warmed through. If the sauce has thickened too much, add a splash of water or broth to reach the desired consistency.
• Optionally, you can reheat in the microwave. Transfer a portion to a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Garnish with fresh parsley after reheating to revive the vibrant flavors and presentation.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Once the oil is hot, add the leftover shakshuka.
  3. Stir occasionally to ensure even heating, and cook for about 5-7 minutes until the shakshuka is warmed through.
  4. If the eggs have overcooked, you can crack a fresh one into the skillet and cook until set.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover shakshuka to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the shakshuka is heated through.
  5. Optionally, you can crack a fresh egg into the dish and bake until the egg is set.

• Microwave Method:

  1. Place the leftover shakshuka in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue microwaving in 30-second intervals until heated through.

• Sous Vide Method:

  1. Place the leftover shakshuka in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and cook for about 30 minutes.
  4. Carefully remove the bag from the water bath and serve the shakshuka hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover shakshuka in an air fryer-safe dish.
  3. Cook for about 5-7 minutes, checking halfway through to ensure even heating.
  4. If desired, crack a fresh egg into the dish and cook until the egg is set.

• Large skillet: A wide, flat-bottomed pan used for cooking the shakshuka sauce and eggs evenly.

• Wooden spoon: Ideal for stirring the ingredients without scratching the skillet.

• Cutting board: A surface for safely chopping the onion, red bell pepper, and parsley.

• Chef's knife: A sharp knife for efficiently chopping vegetables and mincing garlic.

• Measuring spoons: Essential for accurately measuring the olive oil, spices, salt, and pepper.

• Can opener: Used to open the can of crushed tomatoes.

• Spatula: Helpful for making wells in the sauce for the eggs.

• Lid: A cover for the skillet to help cook the eggs evenly.

• Serving spoon: For serving the shakshuka once it's ready.

• Small bowl: Useful for cracking the eggs into before adding them to the skillet, ensuring no shell pieces get in.

Prep ingredients ahead: Chop the onion, red bell pepper, and garlic in advance and store them in airtight containers.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh cloves.

Opt for canned tomatoes: Using a can of crushed tomatoes speeds up the process compared to fresh tomatoes.

Cook in one pan: Minimize cleanup by cooking everything in a single skillet.

Batch cook sauce: Make a large batch of the tomato sauce and freeze portions for future use.