Shakshuka

Introduction:

Shakshuka is a beloved dish with origins in North Africa and the Middle East. It's a one-pan meal made with eggs poached in a spicy, tangy tomato and bell pepper sauce, seasoned with cumin, paprika, and other warm spices. Its simplicity and depth of flavor make it a popular breakfast, brunch, or dinner option around the world. Best served with crusty bread to soak up the sauce, shakshuka is a dish that satisfies on every level.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cayenne pepper (optional, for heat)
• 1 can (400g) crushed tomatoes
• Salt and pepper to taste
• 4 large eggs
• 1 tablespoon fresh parsley or cilantro, chopped
• 50g crumbled feta cheese (optional)
• Crusty bread for serving

Instructions:

1. Sauté Vegetables:
   Heat olive oil in a large skillet over medium heat. Add chopped onion and red bell pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are soft. Add the minced garlic, cumin, smoked paprika, and cayenne (if using). Cook for another 1-2 minutes until fragrant.
2. Prepare the Sauce:
   Pour the crushed tomatoes into the skillet and season with salt and pepper. Stir well, and let the sauce simmer for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly.
3. Create Egg Wells:
   Use a spoon to make four small wells in the sauce. Crack an egg into each well, making sure they are evenly spaced.
4. Poach the Eggs:
   Cover the skillet with a lid and reduce the heat to low. Let the eggs cook for 5-7 minutes, or until the whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).
5. Finish and Serve:
   Remove from heat and sprinkle with chopped parsley or cilantro. Optionally, add crumbled feta cheese for an extra savory touch. Serve immediately with warm, crusty bread to scoop up the sauce and eggs.

Health Notes:

• Shakshuka is rich in antioxidants from the tomatoes and peppers and provides protein from the eggs. The dish is relatively low in carbohydrates and can be made even healthier by reducing or omitting the feta cheese and using less oil. For a lower-fat version, opt for poaching the eggs without covering them in oil. If you prefer less heat, adjust or skip the cayenne pepper.

Serving Suggestions:

• Serve shakshuka with toasted or fresh crusty bread, pita, or even flatbreads. It’s perfect for a hearty breakfast or light dinner. Add sides such as a light salad, avocado slices, or pickled vegetables to enhance the meal.

Tips:

• For Perfect Poached Eggs: Cover the skillet with a lid while poaching the eggs to ensure even cooking. If you prefer your yolks runnier, reduce the cooking time slightly and keep an eye on the eggs.
• Customize the Spice Level: If you're not a fan of spicy food, skip the cayenne or reduce the amount. For a more robust flavor, add harissa paste to the tomato sauce.
• Enhance with Extras: Shakshuka can be customized with additional ingredients such as spinach, olives, or spiced sausage (like merguez). These variations can add complexity and heartiness to the dish.