introduction
Shakshuka is a simple dish of eggs poached in a tomato and pepper sauce. It is warm, filling, and easy to make. This version adds potato for extra heartiness. You can cook it for breakfast, lunch, or a light dinner.
why make this recipe
- It uses simple ingredients you may already have.
- It cooks in one pan and takes little time.
- It makes a tasty, warm meal for one or more people.
how to make Shakshuka
Follow clear steps and keep the heat steady. Cook the onion and garlic, add tomatoes and potato, then add the eggs to finish. Cover the pan so the eggs cook gently in the sauce.
Ingredients :
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 large tomatoes, diced
- 1 potato, diced
- 4 eggs
- Salt and pepper to taste
- Fresh herbs (like parsley or cilantro) for garnish
Directions :
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced tomatoes and potatoes, season with salt and pepper, and let simmer until potatoes are tender.
- Make small wells in the mixture and crack the eggs into them.
- Cover the skillet and cook until the eggs are set to your liking.
- Garnish with fresh herbs and serve warm.
how to serve Shakshuka
Serve straight from the skillet or move to plates. Offer crusty bread or pita to scoop the sauce and eggs. Add a small salad or plain yogurt on the side if you like.
how to store Shakshuka
- Cool the dish to room temperature.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat. If reheating eggs, they may become firmer.
tips to make Shakshuka
- Cut the potato small so it cooks fast.
- Use a lid to cook the eggs evenly.
- Taste and add salt and pepper slowly.
- If the sauce is too thick, add a splash of water.
- Use fresh herbs at the end for bright flavor.
variation (if any)
- Add bell pepper or a pinch of smoked paprika for extra flavor.
- Stir in crumbled feta before serving.
- Use canned tomatoes if fresh ones are not available.
FAQs
Q: Can I make shakshuka without potatoes?
A: Yes. Skip the potato and cook the tomatoes a bit longer.
Q: How do I get runny yolks?
A: Cook with the lid on for a short time and check the eggs often.
Q: Can I use more eggs or fewer eggs?
A: Yes. Make more or fewer wells in the sauce and cook as needed.
Q: Can I make this spicy?
A: Yes. Add chili flakes or chopped chili when you add the garlic.
Conclusion
For a classic take and more tips, try this detailed guide: Best Shakshuka Recipe (Easy & Traditional) | Downshiftology.
Shakshuka
Ingredients
Main Ingredients
- 2 tablespoons olive oil For cooking
- 1 medium onion, chopped Provides sweetness and flavor
- 2 cloves garlic, minced Adds aromatic flavor
- 2 large tomatoes, diced Base of the sauce
- 1 medium potato, diced Adds heartiness to the dish
- 4 large eggs Main protein source
- Salt and pepper To taste
- Fresh herbs (like parsley or cilantro) for garnish Adds freshness and color
Instructions
Cooking
- Heat olive oil in a skillet over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced tomatoes and potatoes, season with salt and pepper, and let simmer until potatoes are tender.
- Make small wells in the mixture and crack the eggs into them.
- Cover the skillet and cook until the eggs are set to your liking.
- Garnish with fresh herbs and serve warm.