- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“Shakshuka is a delicious mixture of poached eggs in a tomato and spice sauce, perfect for a special breakfast. It is worth making for its simplicity and versatility in preparation.”
What you need to know
- Refogue a cebola e o pimentão para intensificar os sabores
- Use tomates pelados para facilitar o cozimento
- Faça pequenas cavidades para quebrar os ovos sem misturá-los ao molho
Ingredients
Main
- 4 eggs
- 2 tablespoons olive oil
- 1 chopped onion
- 1 red bell pepper, chopped
- 400g canned peeled tomatoes
- 1 teaspoon of cumin
- 1 teaspoon of sweet paprika
- Salt and pepper to taste
Instructions
Principal
- Heat the olive oil in a skillet and sauté the onion until transparent.
- Add the bell pepper and sauté for another 5 minutes.
- Add the canned peeled tomatoes, cumin, paprika, and season with salt and pepper.
- Cook over low heat for about 10 minutes, until the sauce thickens.
- Make small wells in the sauce and crack the eggs into them.
- Cover the skillet and cook for another 10 minutes, or until the eggs reach the desired doneness.
- Remove from heat and serve hot, accompanied by pita bread or toast.
Chef's tips
- Adicione um pouco de azeite extra antes do cozimento dos ovos para evitar grumos
- Tempere bem com cominho e páprica para dar sabor característico
- Cubra a frigideira após adicionar os ovos para manter o calor
Variations
- Adicione cubos de batata para uma versão mais recheada
- Misture um pouco de cebola roxa picada para dar mais profundidade
- Adicione um pouco de pimenta de cascão para dar um toque picante
Substitutions
- Pimentão vermelho pode ser substituído por pimentão verde ou amarelo
- Tomate pelado pode ser substituído por passatempo picado
- Páprica doce pode ser substituída por pimenta-do-reino
How to store
The shakshuka can be served immediately after preparation. If there are leftovers, it can be stored in an airtight container in the refrigerator for up to 2 days.
Can it be frozen?
It is not recommended to freeze ready-made shakshuka. If you wish to freeze, prepare the ingredients and freeze individually. Before using, thaw in the refrigerator and cook as needed.
What to serve with
Serves perfectly with pita bread, toast, or French bread to absorb the sauce
Frequently asked questions
Is it safe to cook eggs directly in the skillet?
Yes, provided the cavities are made correctly to avoid mixing the egg with the sauce.
Can I make shakshuka with scrambled eggs?
Yes, it can be made with scrambled eggs instead of poached eggs, adjusting the cooking time.
What is the best way to serve shakshuka?
It is usually served hot, with pita bread, toast, or French bread to absorb the sauce.
Can I use raw tomato instead of canned tomato?
Yes, it can be used, but it may take longer to thicken the sauce.
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