Shakshouka
Step 1: cut and dice 1-2 tomatoes and some red onion to garnish (for later)
Step 2: put half the tomatoes in pan with olive oil until mushy with salt
Step 3: add the rest of the tomatoes into the pan and season with garlic and onion powder and salt and pepper and cover
Step 4: uncover once all the tomatoes are cooked and add little bit of water and cover again until most of the water evaporates
Step 6: crack however many eggs in and season them with salt and cover
Step 7: get your bread ready (I put sourdough on a pan)
Step 8: when egg is ready add your diced onion and chop some cilantro to top off
⭐️Overall rating: 5/5
There's nothing quite like a warm, bubbling pan of shakshouka to bring comfort and flavor to any meal. While the basic recipe is wonderfully satisfying, I've found that paying a little extra attention to how it's served and what goes into the sauce can really elevate the experience. First off, let's talk about the bread. My go-to is always toasted sourdough, just like in the main recipe, because its tangy crunch is perfect for scooping up that rich tomato sauce and runny egg yolk. But the beauty of shakshouka is its versatility! You could also try warm pita bread, a crusty baguette, or even a simple piece of country bread. I usually toast my bread lightly in a dry pan or under the broiler to get it perfectly golden and slightly crisp – it makes all the difference for soaking up every last bit of deliciousness. The goal is to have something sturdy enough to hold the sauce but soft enough to tear easily. Then there's the pan itself. While any good skillet will do, I personally love using a sturdy cast-iron pan for my shakshouka. It heats evenly, holds the warmth beautifully, and often adds a lovely rustic touch to the presentation, going straight from stovetop to table. A traditional pan often implies a heavy-bottomed skillet that can handle simmering without scorching. If you're using a non-stick pan, just be mindful of the heat. The key is to have enough surface area for your eggs to cook without being overcrowded. For that authentic 'Middle Eastern shakshouka with herbs' feel, don't be shy with your spices! Beyond the garlic and onion powder, I often reach for warm spices like cumin, smoked paprika, and a pinch of cayenne pepper for a subtle kick. These additions truly deepen the flavor profile of the tomato sauce, moving it beyond just a basic tomato base. Fresh herbs are also crucial for that vibrant finish. While fresh cilantro is a must for me, sometimes I'll also chop up some parsley or even a few mint leaves to sprinkle on top, adding layers of freshness. The diced red onion isn't just a garnish; it adds a lovely bite and sharpness that contrasts beautifully with the cooked eggs and sauce. And for those times when you want to switch things up, consider adding other vegetables! Bell peppers (red, yellow, or green), spinach, or even crumbled feta cheese can transform your shakshouka into a slightly different, equally delightful dish. Just sauté them with the tomatoes in step 2 or 3. It's truly a dish you can make your own, adapting it to whatever ingredients you have on hand and whatever flavors you're craving. Experimenting with different spice blends and fresh toppings is part of the fun in making this incredibly satisfying meal.
