- Developing the Spicy Tomato Base
Heat olive oil in a cast-iron skillet. Sauté the onions and red peppers until soft and slightly charred. Add the garlic, cumin, and paprika, stirring for a minute until fragrant. Pour in the crushed tomatoes and simmer on low heat for 10-15 minutes until the sauce thickens into a rich, chunky consistency. This slow simmer is key to removing the acidity of the tomatoes.
- Poaching the Eggs
Use a large spoon to make four small wells (indentations) in the simmering sauce. Carefully crack an egg into each well. Cover the skillet with a lid and cook for about 5-8 minutes. The goal is for the egg whites to be fully set and opaque, while the yolks remain bright yellow and beautifully runny.
- Garnishing and Serving
Remove the lid and immediately sprinkle the crumbled feta cheese and fresh cilantro over the top. The residual heat will slightly soften the feta. Serve the skillet directly on the table with warm pita or sourdough bread. The contrast between the spicy sauce, the creamy yolk, and the salty feta is the hallmark of a perfect Shakshuka.
- سعرات حرارية:280 سعرات حرارية%14%
- بروتين:16 g%32%
- الكربوهيدرات:12 g%5%
- سكر:6 g%7%
- ملح:1.1 g%18%
- طاقة:1170 كيلو جول%14%
- سمين:18 g%26%
Shakshuka is a vibrant, one-pan dish of poached eggs in a simmering tomato sauce, serving as a cultural bridge across North Africa and the Middle East. While its origins are debated between Tunisia and Yemen, it has become a global breakfast phenomenon, especially celebrated in Israeli cuisine. The name roughly translates to “a mixture” in Arabic, reflecting its rustic, haphazard, and soul-warming nature. It is a communal dish, traditionally served in the same iron skillet it was cooked in, meant to be shared and eaten by dipping thick chunks of crusty bread directly into the runny egg yolks.
