Welcome, food lovers! If you’re in the mood for a dish that is both comforting and packed with flavor, you’ve come to the right place. Today, we’re diving into the world of Savory Shakshuka—a delightful one-pan meal that’s perfect for breakfast, brunch, or even dinner. With a base of spiced tomatoes and perfectly poached eggs, this dish is not only delicious but also incredibly satisfying. Let’s get cooking!
Introduction
Shakshuka is a traditional dish with roots in North Africa and the Middle East, known for its vibrant flavors and hearty ingredients. The word “shakshuka” literally means “a mixture,” and that’s exactly what this dish is—a beautiful mix of tomatoes, peppers, and eggs, all brought together with warm spices.
What makes Savory Shakshuka with Fresh Bakery Bread so special is its versatility. Whether you’re serving it as a quick weeknight dinner or as a fancy brunch for guests, this dish is sure to impress. Plus, it’s a fantastic way to use up those pantry staples you already have on hand.
Ingredients
To prepare this comforting Savory Shakshuka, you’ll need:
- 1 tablespoon olive oil plus extra for brushing the bread
- 1 teaspoon minced garlic
- ½ medium yellow onion, diced
- ½ medium red bell pepper, diced
- 1½ teaspoons paprika
- 1½ teaspoons crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- 14 ounces canned crushed tomatoes
- 3 large eggs
- Salt & pepper to taste
- Goat cheese, crumbled (optional topping)
- Cilantro, chopped (optional garnish)
- 4 slices bakery bread
Optional substitutions:
- For a dairy-free option, skip the goat cheese or use a dairy-free alternative.
- To make this dish gluten-free, opt for gluten-free bread instead of bakery bread.
How to Make Savory Shakshuka
Follow these steps to create your own delicious Savory Shakshuka:
- Preheat the pan: Start by preheating olive oil in a 10-inch cast iron skillet or frying pan over medium heat until shimmering. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Cook the veggies: Add diced onion and bell pepper to the pan. Cook until slightly softened and the onions begin to turn translucent, about 3 to 5 minutes, stirring occasionally.
- Season the mix: While the veggies cook, combine paprika, crushed red pepper flakes, cumin, ground coriander, and ¼ teaspoon salt in a small bowl. Sprinkle the seasoning blend over the peppers and onions, and stir to coat.
- Add tomatoes: Stir in the crushed tomatoes and cook for about 5 minutes. Lower the heat to a simmer if the stew starts bubbling too vigorously.
- Create wells for the eggs: Make 3 wells in the stew and lower heat to medium-low. Crack one egg into each well. For over-medium style eggs, immediately break up the yolks with a fork. Lightly season the eggs with salt and pepper, then cover the pan and cook for about 15 to 20 minutes until done. Alternatively, leave the yolks whole for runnier eggs, seasoning them as above, and cook by covering for about 8 minutes.
- Toast the bread: While the eggs cook, lightly brush slices of fresh bakery bread with olive oil and place them on a baking sheet. Broil on LOW for about 3 to 4 minutes until lightly toasted.
- Serve and enjoy: Serve shakshuka family-style, optionally topped with crumbled goat cheese and fresh cilantro, with toasted bread on the side for scooping.
Helpful Tips
- Adjust the spice level: If you prefer a milder shakshuka, reduce the amount of crushed red pepper flakes. If you like it spicier, add a pinch of cayenne pepper.
- Prevent overcooking the eggs: Keep an eye on the eggs as they cook. If you prefer runny yolks, start checking them at around 6 minutes.
Cooking Tips
Enhance the flavor: For an extra burst of flavor, consider adding a splash of vinegar or a squeeze of lemon juice just before serving. This will brighten up the dish and balance out the richness of the tomatoes and eggs.
Use the right equipment: A cast iron skillet is ideal for this recipe because it retains heat well and distributes it evenly, ensuring that your shakshuka cooks perfectly every time.
Serving Suggestions
Pair it with sides: Shakshuka pairs wonderfully with a simple green salad or roasted vegetables. For beverages, a glass of freshly squeezed orange juice or a light, crisp white wine complements the dish beautifully.
Presentation ideas: Serve the shakshuka directly in the skillet for a rustic presentation, or transfer it to a shallow serving dish for a more refined look. Garnish with extra cilantro and a sprinkle of feta or goat cheese for an eye-catching finish.
Nutritional Information
This Savory Shakshuka is not only delicious but also packed with nutrients. It’s a great source of protein from the eggs and a variety of vitamins and minerals from the vegetables and spices.
Nutritional Information (per serving)
- Calories: 400 kcal
- Carbohydrates: 35g
- Protein: 15g
- Fat: 20g
- Saturated Fat: 5g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 10g
- Trans Fat: 0g
- Cholesterol: 215mg
- Sodium: 600mg
- Potassium: 800mg
- Fiber: 5g
- Sugar: 8g
- Vitamin A: 1500IU
- Vitamin C: 60mg
- Calcium: 100mg
- Iron: 4mg
Health benefits: The tomatoes provide a healthy dose of lycopene, a powerful antioxidant, while the eggs offer high-quality protein that’s essential for muscle repair and growth.
Storage and Leftovers
Refrigerate: Store any leftover shakshuka in an airtight container in the refrigerator for up to 3 days.
Reheat: To reheat, simply warm it in a skillet over low heat until heated through. Add a splash of water or extra crushed tomatoes if the mixture becomes too thick.
Creative leftovers: Transform your leftovers into a new meal by using them as a filling for a breakfast burrito or as a topping for grilled chicken.
Frequently Asked Questions (FAQs)
Q: Can I make shakshuka ahead of time? A: Yes, you can prepare the tomato and pepper base in advance and store it in the refrigerator. When ready to serve, reheat the base in a skillet, make the wells, and cook the eggs fresh.
Q: What can I substitute for the eggs? A: For a vegan option, you can substitute the eggs with tofu cubes. Simply stir the tofu into the tomato mixture and cook until heated through.
Q: Can I freeze shakshuka? A: The tomato base freezes well, but it’s best to cook the eggs fresh. Freeze the base in a sealed container for up to 3 months, then thaw, reheat, and add the eggs when ready to serve.
Related Recipes
Here are some more delicious recipes you might enjoy:
Conclusion
Thank you for joining me in making this Savory Shakshuka with Fresh Bakery Bread. I hope this recipe brings warmth and flavor to your table. I’d love to hear how your shakshuka turns out, so please share your experiences and any variations you try in the comments below. Happy cooking!
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Savory Shakshuka with Fresh Bakery Bread Recipe
Description
Welcome, food lovers! If you’re in the mood for a dish that is both comforting and packed with flavor, you’ve come to the right place. Today, we’re diving into the world of Savory Shakshuka—a delightful one-pan meal that’s perfect for breakfast, brunch, or even dinner. With a base of spiced tomatoes and perfectly poached eggs, this dish is not only delicious but also incredibly satisfying. Let’s get cooking!
Ingredients
- 1 tablespoon olive oil plus extra for brushing the bread
- 1 teaspoon minced garlic
- ½ medium yellow onion, diced
- ½ medium red bell pepper, diced
- 1½ teaspoons paprika
- 1½ teaspoons crushed red pepper flakes
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ¼ teaspoon salt
- 14 ounces canned crushed tomatoes
- 3 large eggs
- Salt & pepper to taste
- Goat cheese, crumbled (optional topping)
- Cilantro, chopped (optional garnish)
- 4 slices bakery bread
Instructions
- Preheat the pan: Start by preheating olive oil in a 10-inch cast iron skillet or frying pan over medium heat until shimmering. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Cook the veggies: Add diced onion and bell pepper to the pan. Cook until slightly softened and the onions begin to turn translucent, about 3 to 5 minutes, stirring occasionally.
- Season the mix: While the veggies cook, combine paprika, crushed red pepper flakes, cumin, ground coriander, and ¼ teaspoon salt in a small bowl. Sprinkle the seasoning blend over the peppers and onions, and stir to coat.
- Add tomatoes: Stir in the crushed tomatoes and cook for about 5 minutes. Lower the heat to a simmer if the stew starts bubbling too vigorously.
- Create wells for the eggs: Make 3 wells in the stew and lower heat to medium-low. Crack one egg into each well. For over-medium style eggs, immediately break up the yolks with a fork. Lightly season the eggs with salt and pepper, then cover the pan and cook for about 15 to 20 minutes until done. Alternatively, leave the yolks whole for runnier eggs, seasoning them as above, and cook by covering for about 8 minutes.
- Toast the bread: While the eggs cook, lightly brush slices of fresh bakery bread with olive oil and place them on a baking sheet. Broil on LOW for about 3 to 4 minutes until lightly toasted.
- Serve and enjoy: Serve shakshuka family-style, optionally topped with crumbled goat cheese and fresh cilantro, with toasted bread on the side for scooping.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Adjust the spice level: If you prefer a milder shakshuka, reduce the amount of crushed red pepper flakes. If you like it spicier, add a pinch of cayenne pepper.
- Prevent overcooking the eggs: Keep an eye on the eggs as they cook. If you prefer runny yolks, start checking them at around 6 minutes.
