Shakshuka

Short Recipe: Tasty Egg-Based Brunch Dish

Kevin Erazo Castillo
Apr 12 · 4 min read
Photo by author/cook/me.

Simply put, shakshuka is just eggs poached in tomato sauce. Therefore they key ingredient (and the place where you can go crazy) is in the making of this sauce. I, personally, try to keep the dish healthy and just add in a can of black beans to increase the lean protein content.

Ingredients

  • Olive oil for sautéing
  • 1 medium/large white onion; diced
  • 1 red bell pepper; diced
  • 3 cloves of garlic; diced
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp cumin
  • 1 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 1 28-oz can of whole tomatoes (get San Marzano tomatoes if you can)
  • 1 can of plain black beans
  • 4–6 eggs (however many you want/fit in your pan)
  • Salt and Pepper to taste
  • Cilantro (for garnish)

Equipment

  • Oven-safe pan; I just use my cast iron usually.

Instructions

Photos by author/cook/me. From left to right: Base ingredietns going into hot olive oil; onion and bell pepper go in; diced garlic added later.
  1. Preheat oven at 350F.

2. Heat up olive oil in your oven-safe pan at medium level.

3. Add in the diced white onion and red bell pepper and sauté them until the onions start to get translucent.

4. Now add in the diced garlic and sauté for 1–2 minutes longer.

5. Mix in the paprika, cumin, cayenne pepper, and tomato paste; sauté for another minute. Feel free to add a bit more olive oil if the mixture looks too dry.

6. Add in the black beans and mix completely. Let flavors mix for about another minute.

7. Lower heat a bit; preparing temperature so that the tomato sauce is just simmering.

8. Add in the tomatoes. Mix evenly and let simmer for a minute. Crush the tomatoes as they cook using a wooden spoon or fork. Continue to mix.

Photos by author/cook/me. From left to right: add in spices and mix thoroughly; add in black beans and mix; add in whole tomatoes mix evenly, let simmer.

9. Using a spoon, make an opening in the tomato sauce and quickly crack an egg and drop it into the opening. This can be tricky to do quickly so you can use the same spoon to expand the opening under/around the egg so it sinks a bit further into the sauce rather than just float on the top.

10. Once all the eggs are in the sauce, you can transfer the pan into the oven and bake the mixture for 5 minutes or so. The time here depends on how cooked/runny you like your eggs. The mixture will continue to cook once you take it out and as it cools so 2–3 minutes is probably enough time.

11. Once poached to your satisfaction, remove the pan from the oven and let the dish cool for at least 10 minutes.

12. Carefully (using a large, flat spatula or spoon, perhaps) scoop out one of the eggs and place it in a bowl. Add more of the surrounding sauce. Garnish with cilantro and enjoy with some toast!

Photos by author/cook/me. From left to right: crush tomatoes and let mixture simmer (I had some bay leaves lying around so I threw them in); add salt and pepper to taste; add in the eggs and make sure they go into the sauce and don’t just float on top, poach and move into oven for a few minutes.

If you’d like to see the long version of this recipe, here’s the link:

Recipes — Long & Short

Same recipe, different purposes. Short (ingredients & steps) and Long (more details).

Kevin Erazo Castillo

Written by

Graduate student (permanently, it seems). Scientist by day. Writer by night. Gay at all times 🌈 I post funny essays, opinion pieces, and some favorite recipes.

Recipes — Long & Short

A repository of recipes in two forms. Short recipes are ingredients and instructions. Long recipes include some background on the dish, details about which ingredients work best, some experimentation from the author, and links to sources and more details. Caters to all cooks.

Kevin Erazo Castillo

Written by

Graduate student (permanently, it seems). Scientist by day. Writer by night. Gay at all times 🌈 I post funny essays, opinion pieces, and some favorite recipes.

Recipes — Long & Short

A repository of recipes in two forms. Short recipes are ingredients and instructions. Long recipes include some background on the dish, details about which ingredients work best, some experimentation from the author, and links to sources and more details. Caters to all cooks.

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