Shakshuka (Middle East) Breakfast Recipe by Nisha and Priya

Shakshuka Recipe by Nisha and Priya

Join Chefs Nisha and Priya as they take you on a culinary journey to the Middle East with this delicious and vibrant Shakshuka recipe. This hearty breakfast dish, made with eggs, tomatoes, bell peppers, and onions, is perfect for starting your day with flavor and nutrition!

Ingredients:

4 large eggs
2 medium tomatoes, diced
1 red bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp chili flakes (optional for spice)
2 tbsp olive oil
Salt and pepper to taste
Fresh parsley or cilantro (for garnish)
Optional: Feta cheese, olives, or pita bread for serving

Step-by-Step Instructions

Step 1: Sautéing the Vegetables

Nisha: "Alright, Priya, let’s start by heating up some olive oil in a skillet. We’ll sauté the onions and bell peppers until they’re soft and aromatic."

Priya: "Yum, the kitchen already smells amazing with the cumin and paprika in the air!"

Sauté the onions and bell peppers in the olive oil over medium heat for 5-7 minutes, until the vegetables soften. Then, add the garlic and cook for another 1-2 minutes until fragrant.

Step 2: Adding Tomatoes and Spices

Priya: "Now, let’s stir in the diced tomatoes, cumin, paprika, and chili flakes. Let the tomatoes cook down and release their juices, creating a lovely sauce."

Nisha: "We’ll cook this mixture for about 10 minutes, letting the tomatoes break down and the spices infuse the sauce."

Simmer the tomato and vegetable mixture for about 10 minutes until the tomatoes are soft and the sauce thickens. Season with salt and pepper to taste.

Step 3: Adding the Eggs

Nisha: "Here comes the fun part—cracking the eggs directly into the sauce! We want to make little wells for the eggs to sit in."

Priya: "I love how the eggs cook in the sauce—it’s like magic watching them poach in all that flavor!"

Use a spoon to create small wells in the sauce, and gently crack each egg into the wells. Cover the pan and cook for 5-7 minutes, until the eggs are cooked to your desired doneness (runny yolks or fully set!).

Step 4: Serving the Shakshuka

Priya: "It’s time to serve this delicious dish! Let’s sprinkle some fresh parsley on top for color and garnish with crumbled feta or olives if you like!"

Nisha: "And don’t forget some warm pita bread on the side to scoop up all that delicious sauce!"

Once the eggs are cooked, garnish with fresh herbs and serve with pita bread or your choice of sides. This dish is perfect for dipping and enjoying with a hot cup of coffee or tea!

Important Tips for Perfect Shakshuka

If you like your eggs with runny yolks, be careful not to overcook them! Keep an eye on them during the last few minutes of cooking.
Feel free to adjust the spice level—add more chili flakes if you like it spicy, or leave them out for a milder version.
For a thicker sauce, let the tomato mixture simmer longer to reduce down. The longer you cook it, the more concentrated the flavors will be!

Optional Variations or Additions

Add crumbled feta cheese or olives to enhance the Mediterranean flavors.
Top with avocado slices for extra creaminess and a fresh contrast to the spices.
For a non-veggie option, you can add cooked ground lamb or chicken for added protein.

Serving Suggestions

Serve with warm pita bread, crusty bread, or flatbreads for dipping into the sauce.
A side of fresh salad with cucumber, tomatoes, and olives would complement the dish perfectly!

Dietary Considerations

This recipe is naturally gluten-free, but make sure to pair it with gluten-free bread if needed.
For a dairy-free version, skip the feta cheese and stick with fresh herbs for garnish.
If you want a vegetarian option, it’s already meat-free, but feel free to add extra veggies like spinach or zucchini!