Chakchouka Shakshouka Recipe

Olive oil: This is the base for sautéing the vegetables and adds a rich flavor to the dish.

Onion: Provides a sweet and savory foundation for the sauce.

Red bell pepper: Adds a touch of sweetness and a pop of color.

Garlic: Infuses the dish with a robust, aromatic flavor.

Tomatoes: The main component of the sauce, offering a fresh and tangy taste.

Ground cumin: Adds a warm, earthy flavor that is essential to the dish.

Paprika: Contributes a mild, smoky flavor and enhances the color.

Chili powder: Brings a bit of heat and depth to the sauce.

Eggs: Poached directly in the sauce, they add protein and richness.

Salt and pepper: Essential for seasoning and balancing the flavors.

Fresh parsley: Used as a garnish to add a fresh, herbaceous note.

When making shakshouka, it's essential to let the tomatoes simmer long enough to break down and meld with the spices. This creates a rich, flavorful base. Use the back of a spoon to create wells in the sauce for the eggs, ensuring they stay in place while cooking. Covering the skillet helps the eggs cook evenly, but if you prefer runny yolks, keep a close eye and remove the lid earlier.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• red bell pepper - Substitute with green bell pepper: Green bell peppers have a slightly more bitter taste but similar texture.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic for a similar flavor.

• tomatoes - Substitute with canned diced tomatoes: Canned diced tomatoes can be used when fresh tomatoes are not available.

• ground cumin - Substitute with ground coriander: Ground coriander has a different but complementary flavor profile.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the dish.

• chili powder - Substitute with cayenne pepper: Use sparingly as cayenne pepper is much spicier.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs for a vegan option.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used similarly.

• fresh parsley - Substitute with cilantro: Cilantro provides a fresh and slightly citrusy flavor.

• Allow the chakchouka shakshouka to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled shakshouka into an airtight container. If you have multiple servings, consider using individual containers for easier reheating.

• Store the container in the refrigerator. The shakshouka will keep well for up to 3-4 days.

• For longer storage, you can freeze the shakshouka. Place the cooled dish in a freezer-safe container or heavy-duty freezer bag. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the frozen shakshouka in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the shakshouka in a skillet over medium heat until warmed through. If the sauce has thickened too much, add a splash of water or vegetable broth to reach the desired consistency.

• Alternatively, you can reheat individual portions in the microwave. Place the shakshouka in a microwave-safe dish, cover loosely, and heat on medium power in 1-minute intervals, stirring in between, until hot.

• If you prefer, you can reheat the shakshouka in the oven. Preheat the oven to 350°F (175°C), transfer the shakshouka to an oven-safe dish, cover with foil, and bake for about 15-20 minutes or until heated through.

• Garnish with fresh parsley before serving to revive the fresh flavors and add a touch of color.

• Preheat your oven to 350°F (175°C). Transfer the chakchouka shakshouka to an oven-safe dish, cover with foil, and heat for about 15-20 minutes until warmed through. This method helps maintain the texture of the eggs and the richness of the tomato sauce.

• For a quicker option, use the stovetop. Place the chakchouka shakshouka in a skillet over medium heat. Add a splash of olive oil or a bit of water to prevent sticking. Cover and heat for about 5-7 minutes, stirring occasionally until evenly heated.

• The microwave can be used for convenience. Transfer the chakchouka shakshouka to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, stirring halfway through. Be cautious not to overcook the eggs.

• If you have an air fryer, preheat it to 320°F (160°C). Place the chakchouka shakshouka in an air fryer-safe dish and heat for about 5-7 minutes. This method can help retain the dish's texture and flavor.

• For a more gourmet touch, reheat in a double boiler. Place the chakchouka shakshouka in a heatproof bowl over simmering water. Stir occasionally and heat until warmed through. This gentle method helps preserve the delicate flavors of the spices and vegetables.

• Skillet: A flat-bottomed pan used for cooking the shakshouka on the stovetop.

• Spatula: Useful for stirring the vegetables and sauce to ensure even cooking.

• Knife: Essential for chopping the onion, bell pepper, and tomatoes.

• Cutting board: A surface to safely chop all the vegetables.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Measuring spoons: Used to measure out the olive oil, cumin, paprika, and chili powder accurately.

• Lid: To cover the skillet and help the eggs cook evenly.

• Serving spoon: For serving the finished shakshouka.

• Small bowls: Useful for holding prepped ingredients like chopped parsley.

• Tongs: Can be used to handle the eggs gently when adding them to the skillet.

Pre-chop vegetables: Chop the onion, red bell pepper, and garlic in advance and store them in the fridge.

Use canned tomatoes: Substitute fresh tomatoes with canned diced tomatoes to save chopping time.

Pre-measure spices: Measure out the cumin, paprika, and chili powder before starting to cook.

One-pan method: Use a large enough skillet to cook everything in one pan, reducing cleanup time.

Quick egg cooking: Cover the skillet with a lid to cook the eggs faster and more evenly.