Chakchouka Shakshouka Recipe

Olive oil: Used for sautéing the vegetables and adding a rich flavor.

Onion: Adds sweetness and depth to the dish.

Red bell pepper: Provides a sweet and slightly tangy flavor.

Garlic: Adds a pungent and aromatic element.

Ground cumin: Offers a warm, earthy flavor.

Paprika: Adds a mild, sweet pepper flavor and vibrant color.

Ground coriander: Brings a citrusy, slightly sweet flavor.

Crushed tomatoes: Forms the base of the sauce, adding a rich and tangy taste.

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

Salt and pepper: Used to season the dish to taste.

Fresh parsley: Chopped and used as a garnish for a fresh, herbaceous finish.

When making shakshouka, it's essential to control the heat carefully. Start by heating the olive oil over medium heat to ensure the onion and red bell pepper soften without burning. Once you add the garlic and spices, keep stirring to prevent them from sticking to the skillet and burning, which can make the dish bitter. When you pour in the crushed tomatoes, let the sauce simmer gently to allow the flavors to meld and the sauce to thicken. Creating wells for the eggs ensures they cook evenly in the sauce. Covering the skillet helps the eggs cook through with steam, giving you perfectly set whites and runny yolks.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for cooking.

• onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor, which can add a different but pleasant taste to the dish.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture, making them a suitable replacement.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used in equal amounts.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish, enhancing its flavor profile.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds have a sweet and slightly spicy flavor that can mimic the taste of coriander.

• crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can be used if crushed tomatoes are not available, though the texture will be chunkier.

• eggs - Substitute with tofu: For a vegan alternative, tofu can be used to mimic the texture of eggs when scrambled.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a different depth of flavor.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a slightly different spice profile, which can enhance the dish.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro provides a similar fresh and herbaceous note, though with a slightly different flavor.

• Allow the chakchouka shakshouka to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled chakchouka shakshouka into an airtight container. If you have multiple servings, consider using individual containers for easier reheating.
• Store the container in the refrigerator. The chakchouka shakshouka will keep well for up to 3-4 days.
• For freezing, place the cooled chakchouka shakshouka in a freezer-safe container or heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of its freshness. The chakchouka shakshouka can be frozen for up to 2 months.
• To reheat from the refrigerator, transfer the chakchouka shakshouka to a skillet and warm over medium heat until heated through. You can also reheat in the microwave, but be sure to cover it to avoid splatters.
• If reheating from frozen, it's best to thaw the chakchouka shakshouka overnight in the refrigerator. Once thawed, follow the same reheating instructions as above.
• When reheating, you may need to add a splash of olive oil or a bit of crushed tomatoes to refresh the sauce and prevent it from drying out.
• Garnish with fresh parsley after reheating to restore some of the original freshness and flavor.

• Gently warm a skillet over medium heat and add a splash of olive oil. Place the leftover chakchouka in the skillet, cover, and heat for about 5-7 minutes, or until warmed through. This method helps maintain the texture of the eggs and the rich flavors of the sauce.

• Preheat your oven to 350°F (175°C). Transfer the chakchouka to an oven-safe dish, cover with aluminum foil, and bake for about 10-15 minutes. This method ensures even heating and preserves the integrity of the vegetables and eggs.

• For a quick reheat, place the chakchouka in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Microwave on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Be cautious not to overcook the eggs.

• If you have a steamer, place the chakchouka in a heatproof dish and steam for about 5 minutes. This gentle method helps retain moisture and prevents the eggs from becoming rubbery.

• For a stovetop method, place the chakchouka in a saucepan and add a splash of water or vegetable broth. Cover and heat over low-medium heat, stirring occasionally, until warmed through. This method helps keep the sauce from drying out.

• Skillet: A large, flat-bottomed pan used for cooking the shakshouka mixture and poaching the eggs.

• Wooden spoon: Ideal for stirring the vegetables and spices without scratching the skillet.

• Chef's knife: Essential for chopping the onion, red bell pepper, and mincing the garlic.

• Cutting board: A sturdy surface for safely chopping the vegetables and garlic.

• Measuring spoons: Used to accurately measure the olive oil, ground cumin, paprika, and ground coriander.

• Can opener: Necessary for opening the can of crushed tomatoes.

• Lid: Used to cover the skillet while the eggs are cooking to ensure they set properly.

• Spatula: Helpful for making wells in the sauce for the eggs.

• Serving spoon: For serving the finished shakshouka onto plates.

• Small bowl: Useful for cracking the eggs into before adding them to the skillet, ensuring no shell gets into the dish.

Prep ingredients in advance: Chop the onion, red bell pepper, and garlic ahead of time and store them in airtight containers.

Use canned tomatoes: Opt for canned crushed tomatoes to save time on peeling and chopping fresh tomatoes.

One-pan cooking: Cook everything in one skillet to minimize cleanup time.

Quick seasoning: Measure out the ground cumin, paprika, and ground coriander before starting to streamline the cooking process.

Cover to cook eggs faster: Cover the skillet to cook the eggs more quickly and evenly.