Shakshuka Recipes
Two delicious and easy shakshuka recipes that are sure to impress!
Classic Shakshuka
This classic shakshuka recipe is bursting with flavor and perfect for breakfast, lunch, or dinner!
Ingredients:
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- 1/4 teaspoon of cayenne pepper (optional)
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground coriander
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of ground turmeric
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of salt
- 1 (14.5 oz) can of diced tomatoes, undrained
- 1 (14.5 oz) can of chickpeas, drained and rinsed
- 2 cups of spinach leaves
- 4 large eggs
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes until they are soft and fragrant.
- Add the bell pepper, cumin, paprika, cayenne pepper (if using), cinnamon, coriander, ginger, turmeric, black pepper, and salt. Stir to combine and cook for another 2-3 minutes until the vegetables are tender.
- Add the diced tomatoes and chickpeas to the skillet and stir to combine. Reduce the heat to low and let the mixture simmer for about 10 minutes.
- Stir in the spinach leaves and crack the eggs on top of the mixture, making sure to evenly distribute them. Cover the skillet and let the eggs cook for about 10 minutes until they are set and the yolks are cooked to your desired doneness.
- Serve the shakshuka warm with some fresh parsley and feta cheese on top, if desired. Enjoy!
Simplified Shakshuka
This simplified shakshuka recipe only requires a few ingredients, making it a quick and easy meal to prepare.
Ingredients:
- 1 tablespoon of olive oil
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 (14.5 oz) can of diced tomatoes, undrained
- 4 large eggs
- Salt and black pepper, to taste
Instructions:
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for about 5 minutes until they are soft and fragrant.
- Add the canned tomatoes to the skillet and stir to combine. Reduce the heat to low and let the mixture simmer for about 10 minutes.
- Crack the eggs on top of the tomato mixture, making sure to evenly distribute them. Cover the skillet and let the eggs cook for about 10 minutes until they are set and the yolks are cooked to your desired doneness.
- Season the shakshuka with salt and black pepper to taste. Serve it warm with some fresh parsley and feta cheese on top, if desired. Enjoy!