How to Make Red Shakshuka
September 1, 2024
Red Shakshuka is a vibrant and flavorful dish with deep roots in North African and Middle Eastern cuisines. Its origin is often traced back to the Maghreb region, which includes countries like Tunisia, Algeria, and Morocco. The dish likely evolved as a way to make use of simple, accessible ingredients, turning them into a hearty and flavorful meal.
Flavor Profile:
The flavor profile of red shakshuka is rich, bold, and aromatic. The base of the dish typically consists of tomatoes, which provide a sweet and tangy foundation. The tomatoes are often simmered with a mixture of spices such as cumin, paprika, and sometimes chili peppers, adding warmth, depth, and a subtle smokiness to the dish. Onions and garlic are usually sautéed in olive oil, contributing to a savory and slightly sweet undertone.
The addition of eggs, poached directly in the tomato sauce, brings a creamy, velvety texture that contrasts with the acidic and spicy notes of the sauce. The dish is often garnished with fresh herbs like cilantro or parsley, which add a fresh, green note to balance the richness of the sauce.
Overall, red shakshuka is a dish that balances savory, spicy, and tangy flavors, making it a satisfying and comforting meal that can be enjoyed at any time of day.
Red Shakshuka
Servings: 4
Ingredients:
2 tablespoons olive oil
1 small yellow onion, finely chopped
1 small red bell pepper, finely chopped
4 garlic cloves, minced
2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon chili powder (such as cayenne) — optional
1 can (28 oz/794 grams) whole peeled tomatoes
8 eggs
Chopped parsley or chopped cilantro, for garnish
Crumbled feta cheese — optional
Salt and pepper, to taste
Instructions:
1. Heat the Oil:
In a large pan, heat the olive oil over medium heat.
2. Cook the Vegetables:
Add the chopped onion and red bell pepper. Cook, stirring occasionally, for 5 to 6 minutes, until the onion is softened and translucent.
3. Add the Garlic and Spices:
Add the minced garlic to the pan. Stir and cook for 1 to 2 minutes. If the mixture seems too dry, add a little more oil.
Make a small well in the middle of the pan and add the paprika, cumin, and optional chili powder. Mix everything together and cook for another 1 to 2 minutes.
4. Add the Tomatoes:
Pour in the canned whole peeled tomatoes, including their juice. Break them up with your spatula as they cook. Allow the tomatoes to simmer for 10 to 15 minutes, stirring occasionally. Season with salt and pepper to taste.
5.Cook the Eggs:
Make 8 small wells in the tomato sauce and carefully crack an egg into each one. Work quickly so the eggs cook evenly.
Cover the pan and cook for about 10 minutes, or until the eggs are cooked through to your desired doneness.
6. Garnish and Serve:
Sprinkle the top with chopped parsley or cilantro and crumbled feta cheese, if using.
Serve the shakshuka hot, scooping out the poached eggs with some sauce onto a plate. Enjoy with pita bread or your preferred type of bread.
Nutritional Breakdown (per serving):
Calories: 288 kcal
Total Fat: 19g
Saturated Fat: 4g
Cholesterol: 372mg
Sodium: 390mg
Total Carbohydrates: 15g
Dietary Fiber: 4g
Sugars: 8g
Protein: 15g
This nutritional breakdown is calculated with the optional feta cheese included. Adjustments can be made based on portion sizes or ingredient variations.