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To make easy skillet shakshuka, you need a few key items. Each ingredient adds flavor to the dish. - 2 tablespoons olive oil - 1 medium onion, diced - 1 red bell pepper, diced - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 can (14 oz) crushed tomatoes - 4 large eggs - Salt and pepper to taste - Fresh cilantro or parsley, chopped (for garnish) - Feta cheese, crumbled (optional) - Warm pita bread or crusty bread (for serving) Olive oil starts the cooking process. It helps to soften the onion and bell pepper. Next, the diced onion and bell pepper bring sweetness and crunch. Garlic adds a lovely aroma and depth of flavor. Spices like cumin and smoked paprika give the dish warmth and a hint of smokiness. Crushed tomatoes form the rich base, tying all flavors together. Eggs create a perfect protein-rich topping that cooks right in the skillet. Seasoning with salt and pepper enhances the taste. Fresh herbs like cilantro or parsley brighten the dish. For extra creaminess, you can add crumbled feta cheese on top. Finally, serve it with warm pita or crusty bread for a complete meal. {{ingredient_image_1}} Start by heating the olive oil in a large skillet over medium heat. Once hot, add the diced onion and red bell pepper. Cook them until they soften, which takes about five minutes. Next, stir in the minced garlic, ground cumin, and smoked paprika. Cook for another minute until you can smell the spices. Now, pour in the can of crushed tomatoes. Season the mix with salt and pepper. Bring the mixture to a simmer. Let it cook for about ten minutes. This step allows all the flavors to blend together nicely. After the mixture simmers, create small wells in the tomato sauce using a spoon. Carefully crack an egg into each well. Cover the skillet with a lid. Cook for about five to seven minutes, or until the eggs are set. Adjust the cooking time if you prefer runny yolks. Enjoy this easy and tasty dish right away! To get the best eggs, you need to watch the time. For runny yolks, cook for about 5 minutes. If you want firm yolks, let them cook for 7 minutes. The key is to cover the skillet. This helps steam the eggs and cook them evenly. Check the eggs at the 5-minute mark. You can always cook them longer if needed. Want to make your shakshuka pop? Add a pinch of cayenne for heat. You can also try adding ground coriander for a citrusy taste. If you love herbs, fresh thyme or oregano works well. Just sprinkle them in when you add the tomatoes. This will brighten up the dish and add layers of flavor. Shakshuka tastes great with warm pita or crusty bread. The bread is perfect for dipping into the sauce and yolks. You can also serve it with sourdough for a nice twist. Toast the bread lightly for extra crunch. Don't forget to sprinkle fresh herbs on top before serving. This makes your dish look and taste even better. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs can elevate the flavor of your shakshuka tremendously. Always opt for ripe tomatoes and fresh herbs when possible. Customize Your Spices: Feel free to experiment with different spices or add heat with red pepper flakes or harissa for a spicier version of the dish. Perfectly Cooked Eggs: For runny yolks, keep an eye on the eggs while they cook and remove them from heat once the whites are set but the yolks are still slightly jiggly. Serving Suggestions: Serve your shakshuka with warm pita or crusty bread to soak up the delicious sauce, and consider pairing it with a side salad for a complete meal. {{image_2}} You can add more veggies to your shakshuka. Try diced zucchini or spinach. They mix well with the sauce. You can also add mushrooms for a nice, earthy flavor. Just sauté them with the onion and bell pepper. This makes your dish colorful and healthy. If you love heat, add chili peppers or hot sauce. Diced jalapeños bring a nice kick. You can also stir in red pepper flakes with the spices. This will make your shakshuka spicy and bold. Adjust the amount based on your taste. Feta cheese is common, but you can try other cheeses too. Goat cheese adds a creamy texture. Or use mozzarella for a milder taste. If you want to skip cheese, add avocado for creaminess. It pairs well with the eggs and tomatoes. How do you store leftover Shakshuka? After you enjoy your meal, let the Shakshuka cool down. Transfer it to an airtight container. This keeps it fresh and tasty. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing. What are the best methods for reheating dishes like Shakshuka? Reheat Shakshuka on the stove for the best taste. Place it in a skillet over low heat. Stir it gently until warm. You can also use the microwave. Heat it in short bursts, stirring in between, until hot. Be careful not to overheat, as this can cook the eggs further. Can you freeze Shakshuka? Yes, you can freeze it! Store the cooled Shakshuka in a freezer-safe container. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove or microwave as mentioned earlier. Keep in mind that the texture may change slightly after freezing. Shakshuka is a dish of eggs poached in a spicy tomato sauce. It comes from North Africa and is popular in the Middle East. The dish often features bell peppers, onions, and spices like cumin and paprika. People serve it for breakfast, lunch, or dinner. It’s a great way to enjoy eggs and tomatoes together. To make Shakshuka dairy-free, skip the feta cheese or use a dairy-free alternative. You can use crumbled tofu or a nut-based cheese. These substitutes provide a similar texture without dairy. Always check the labels to ensure they fit your needs. Yes, you can make Shakshuka ahead of time. Cook the tomato base and store it in the fridge. When you are ready to eat, heat the mixture and add the eggs. This keeps the eggs fresh and perfectly cooked. You can also store leftovers in an airtight container. Enjoy it within a few days for the best flavor. In this blog post, you learned how to make easy skillet shakshuka. We covered essential ingredients, including eggs and spices, and shared step-by-step instructions. You discovered tips for perfect cooking, serving ideas, and variations like spicy options. Storing and reheating tips ensure your dish remains tasty. This simple dish is fun to make and share. Enjoy trying new flavors and variations. With practice, you’ll master shakshuka that impresses everyone. Happy cooking!

Easy Skillet Shakshuka

A quick and flavorful dish featuring poached eggs in a spicy tomato sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 250 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 red bell pepper diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (14 oz) crushed tomatoes
  • 4 large eggs
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley, chopped
  • optional feta cheese, crumbled
  • for serving warm pita bread or crusty bread

Instructions
 

  • Heat the olive oil in a large skillet over medium heat.
  • Add the diced onion and bell pepper to the skillet, cooking until softened, about 5 minutes.
  • Stir in the minced garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
  • Pour in the crushed tomatoes, season with salt and pepper, and bring the mixture to a simmer. Let it cook for about 10 minutes, allowing the flavors to meld together.
  • Create small wells in the tomato mixture with a spoon, then carefully crack an egg into each well. Cover the skillet with a lid and cook until the eggs are set, about 5-7 minutes. Adjust cooking time depending on how runny you like your yolks.
  • Once done, sprinkle with fresh cilantro or parsley and crumbled feta cheese if using.
  • Serve immediately with warm pita or crusty bread for dipping.

Notes

Adjust the cooking time based on your preference for egg yolk consistency.
Keyword eggs, shakshuka, skillet, tomato