Shakshuka (Middle Eastern Breakfast Dish)
This Shakshuka recipe creates a delightful Middle Eastern breakfast dish for two. It features eggs gently poached in a rich, spiced tomato and zucchini sauce, seasoned with onion, garlic, and hot sauce. It's a flavorful and hearty meal, ready in under 35 minutes.
Equipment
- 1 Large Skillet Preferably non-stick or well-seasoned cast iron
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For stirring and creating wells
- 1 Measuring Spoons
Ingredients
Main
- 2 teaspoons vegetable oil
- 2 cloves garlic minced
- 1 onion chopped
- 1 zucchini chopped
- 1 10 ounce can crushed tomatoes
- 4 dashes hot pepper sauce such as Tabasco®
- 4 eggs
- 1 pinch salt
Instructions
- Heat 2 teaspoons of vegetable oil in a large skillet over medium heat.
- Add the chopped onion to the skillet and sauté for 5-7 minutes until it softens and becomes translucent.
- Stir in the minced garlic and chopped zucchini, cooking for an additional 3-5 minutes until the zucchini is slightly tender.
- Pour in the 10-ounce can of crushed tomatoes, add 4 dashes of hot pepper sauce, and a pinch of salt. Stir well to combine all ingredients.
- Bring the sauce to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Uncover the skillet. Using the back of your spoon, create four separate wells or indentations in the simmering tomato sauce.
- Carefully crack one egg into each of the created wells, ensuring the yolks remain intact.
- Cover the skillet once more and continue to cook for 5-8 minutes, or until the egg whites are fully set and the yolks have reached your desired consistency.
- Remove the skillet from the heat. Check the seasoning and adjust if necessary.
- Serve the Shakshuka immediately, directly from the skillet, accompanied by warm crusty bread for dipping.
Notes
For an elevated flavor, consider sautéing a finely diced bell pepper (red or green) with the onions. Enhance the sauce's depth with a pinch of smoked paprika and ground cumin when adding the tomatoes. Ensure the sauce simmers gently before adding eggs to prevent scorching and allow flavors to concentrate. Create distinct wells for each egg to prevent them from merging. Cook covered until the whites are just set and yolks remain runny for optimal texture; avoid overcooking. Serve immediately with warm, crusty bread or pita for dipping.