Lately, the kitchen has emerged as my favorite spot, especially during the monsoon season when my desire to cook intensifies. Just yesterday, after my regular workout, I found myself by the window with a cup of coffee, browsing through my book, and I felt inspired to prepare something indulgent that could be whipped up quickly.

Upon rummaging through the fridge and discovering some eggs, I instantly decided to prepare Egg Shakshuka. I opted for the traditional version that features a base of tomatoes, onions, and garlic, though you can enhance the dish with your preferred fresh vegetables.

There’s a special charm in watching the sauce simmer gently in the skillet while the eggs poach to perfection. Timing plays a crucial role here, and the secret to a flawless Shakshuka lies in cooking the eggs at the right temperature.

Follow the steps outlined below to make your own Egg Shakshuka. It’s sure to provide warmth and a touch of happiness, even on the dreariest of monsoon days.

Contents

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Required Equipment

• Skillet: A cast iron skillet is my go-to for making shakshuka, though any frying pan will do.
• Ladle: This tool helps mix the spices, tomatoes, and onions together well.
• Knife: You’ll need a knife to finely chop onions, garlic, and bell peppers.
• Measuring Spoons: I always opt for measuring spoons to accurately measure the spices.

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Step 2

Next, incorporate minced garlic into the pan.

Step 3

Add seasoning of ground cumin, paprika, and red pepper.

Step 4

Next, include tomatoes in the same pan.

Step 5

Add a pinch of salt and black pepper according to your preference.

Step 6

Create three deep wells in the sauce for the shakshuka.

Step 7

Crack three eggs into the pan and let them simmer for 2-3 minutes.

Step 8

Add a garnish of cilantro and Italian seasoning.

Step 9

Ultimately, serve and savor the delightful Egg Shakshuka in no time.

Expert Tips That I Recommend

• Let the sauce simmer over medium heat for enhanced flavor concentration. Gradually add salt in stages for even cooking.
• The natural sweetness from the onion and pepper creates a robust flavor base, so cook them over medium heat until they change color.
• When preparing Shakshuka, ensure the eggs fit snugly in the sauce without the whites spreading out excessively. Crack the eggs carefully.
• Cover the pan to achieve perfectly cooked eggs. For a firmer yolk, let them cook for about 10 minutes; if you prefer a runny yolk, cook for only 5-7 minutes.
• For a more refined sauce texture, consider blending the tomatoes.

FAQs About Egg Shakshuka