How to Make Delicious Shakshuka

With so many various recipes from throughout the world, one can opt to add more to this dish, which consists of poached eggs in a thick and spicy tomato sauce.

How to spice your shakshuka

Shakshuka's seasoning can vary greatly, although the majority of recipes begin with paprika and cumin and then add coriander, caraway, turmeric, or even saffron as they progress.

Before adding any liquid, add the cumin and smoked paprika to the pan and let them bloom in the oil to enhance their flavor. The heat also helps fat-soluble flavor components dissolve in the oil and spread more effectively throughout the finished meal. These chemical processes lead to the creation of new, complex flavours.

Shakshuka can be made without spices, but it won't be as tasty.

Whole peeled tomatoes or canned tomatoes?

It can be difficult to decide whether to use fresh or tinned tomatoes. Fresh tomatoes can be cooked down into a wonderful, thick sauce, but it takes more time. On the other hand, canned tomatoes are simple to handle because they don't require slicing or peeling.

Diced tomatoes don't usually work as well in sauces as whole, peeled tomatoes do. Extra calcium chloride added to diced tomatoes helps them maintain their diced shape even after extensive cooking. However, whole peeled tomatoes decompose more naturally and can have their texture customized to your preferences. To achieve a smooth and even texture, bend your whole peeled tomatoes. Instead of adding tomato paste, you can simmer down the sauce a bit to intensify its flavour and thickness. 

Ingredients

6 large eggs

6 large whole peeled tomatoes, roughly chopped

250 g sausages of your choice, casings removed or ground sausage meat

1 tablespoon olive oil

1 onion, chopped

2 large cloves garlic, crushed

1 red or green bell pepper/capsicum, deseeded and diced

1 teaspoon ground cumin

1 teaspoon sweet paprika

3/4 teaspoon chilli powder, adjust to your taste

A Pinch of cayenne, optional

2 tablespoons tomato paste

Salt to taste

1/4 cup chopped parsley or cilantro/coriander leaves, to serve

Procedure

Add oil to a medium-sized nonstick skillet or pan over medium heat.

Add the onion and stir occasionally until it becomes soft and translucent.

Add bell pepper, cumin, paprika, and chilli then cook until garlic is soft and fragrant. 

Add the ground sausage and fry until golden. You can use chicken, beef, pork or any other preferred sausage.

Add the tomatoes and tomato paste to the pan then turn down the heat, cover, and simmer for a short while until the mixture begins to thicken.

Adjust salt to taste, then use a spoon to evenly spread small indents into the sauce, then crack each egg into each indent.

Cover the pan to cook until the yolks are barely set, it takes about 5 minutes, be careful not to poke the yolk when you use a spoon to baste the tomato sauce onto the egg whites.

Gently simmer until the eggs are cooked to your liking as some prefer runny

Sprinkle shakshuka with parsley or cilantro and serve with flatbread, rice, naan bread or any other preferred dish.

Conclusion

Shakshuka is an easy, nourishing and filling dish. It is associated with Israel and other parts of the Middle East and North Africa. It is a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It can be eaten for breakfast or any other meal of the day.