How to Make Shakshuka

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Introduction: How to Make Shakshuka

About: Hi, I'm Éva from Hungary. I love baking, cooking, and gardening, not to mention the perfect combination: cooking using fruits and veggies from our garden. I often experiment with new ingredients and try to use…

Today I am going to show you how to make shakshuka.

When it comes to lazy weekend mornings, or you want to pick something to make for dinner when you're in a serious rush, Shakshuka is an ideal choice. What is so good about it? It has everything one would expect from a decent Sunday brunch: it has proteins, veggies, it’s absolutely easy and relatively quick to make (I mean obviously longer than scrambled eggs, but still under half an hour), no special ingredients needed, you can get most of the ingredients in the pantry, it’s packed with flavors and it is so versatile. For me, the perfect egg dish. All made in one pan. It originates from the Middle – East, but I also came across a similar recipe in a Moroccan cookbook. Basically we’re talking about poached eggs sitting in spicy tomato sauce (and anything you add). And this is where versatility comes into the picture. This time I made it with chickpeas, red pepper, baby spinach and feta. Feel free to skip anything you don’t like, and use your imagination: add baked beans, cooked lentils, herbs, mushrooms, courgettes, eggplants – just to give you a few options. For an extra crunchiness I also made garlic and ginger crisps to top the dish off. It adds so much flavor! Let's get started!

Step 1: ​You’ll Need

For the garlic and ginger crisp:

  • 3 cloves garlic
  • 3 cm piece of ginger
  • 2 tablespoons olive oil

For the shakshuka:

  • 2 tablespoons olive oil
  • 1 mid-sized onion
  • 1 pepper (I was planning to use bell pepper, but it disappeared from the fridge)
  • 3 cloves garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne
  • 1 can chickpeas (240 g drained weight)
  • 2 cans (400 g each) chopped tomatoes (during the summer I ‘d prefer to use fresh tomatoes but in the winter though you can get them here, they lack flavors)
  • 2 teaspoons caster sugar
  • 1-2 handful baby spinach
  • 6 eggs
  • feta (about 100 g, but feel free to add more
  • salt and pepper to taste

Tools:

  • chopping board
  • knife
  • colander
  • salad spinner
  • skillet (I used a 28 cm diameter non -stick skillet, but you may opt for a stainless steel or a cast iron)

Step 2: ​Garlic and Ginger Crisps:

Peel garlic and ginger. As for the ginger, the most effective way is to scrape the skin off with a spoon.

Slice them as thin as you can (with a sharp knife or a mandoline). Pour 2 tablespoons of olive oil into the skillet and dump the sliced ginger and garlic into the skillet (do NOT preheat the oil, this way it is less likely to get burnt) and fry on medium heat - turning occasionally - until starts to get brown around the edges. Pay utmost attention as it gets burnt (and then bitter) easily.

Remove them from the skillet and set aside.

Step 3: Prepping Onion and Garlic

Peel and slice the onion, no need to chop it finely, cutting semicircles is fine.

Peel and chop 3 cloves of garlic.

Step 4: Prepping Pepper, Chickpeas

First remove stem and seeds and half it lengthwise, then cut it into slices 3-4 mm thick slices.

As for chickpeas, open the can, and using a colander, rinse chickpeas and let excess water drip off.

Step 5: Prepping Baby Spinach

Wash spinach thoroughly, use a salad spinner to dry it and remove thick stems.

I guess all this could be done in a shorter time than it took me to write it and now actual cooking can start.

Step 6: Let's Get Cooking!

Add another 2 tablespoons of olive oil into the skillet (it is no need to wash it after making the ginger and garlic crisps). Add the onion and cook on its own for about 3-5 minutes until it starts to soften.

Add red pepper, salt, freshly ground pepper and keep on cooking for another 3-5 minutes until the onion slices are translucent. Mix occasionally. Add the garlic.

Step 7:

Add the spices (smoked paprika, cayenne, cumin) into the skillet, stir to combine.

Step 8:

Add the chicpeas and cook on medium heat for 2-3 minutes until they get a light color.

Step 9: Tomatoes

Dump in both cans of tomatoes stir and and 2 teaspoons of sugar. The dish won't be sweet, sugar's only there to round off the acidity of tomatoes. Simmer for 5 minutes covered with a lid, then remove the lid and simmer for ten more minutes in order to get a thich sauce. Getting a thick sauce is kind of essential we need it to support the eggs when getting poached. So take your time, let the excess fluid evaporate.

Step 10: Cut Your Cheese

While the dish is cooking, cut the cheese into cubes (any crumbly or soft cheese you like is OK).

Step 11:

Reduce the heat to low, make wells into the tomato sauce with a spoon and crack one egg into each well.

Step 12: Here Comes the Spinach

Add the spinach on top, cover the skillet and cook on medium heat until 5-8 minutes. Cooking time depens on how you like the eggs (I like when the yolk is still runny), so keep an eye on it.

Step 13: Done

That's it, basically. Sprinkle with feta and the garlic and ginger crisps add some salt and black pepper on top, and serve with bread. Enjoy!

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22 Comments

0
Handy_Bear
Handy_Bear

11 days ago

Congratulations on the Grand Prize!

0
Momos75
Momos75

Reply 11 days ago

Thanks a lot!

0
charles.pearmain
charles.pearmain

14 days ago

I've made 'traditional' Shakshuka for years, but love the idea of adding chick peas and spinach - thank you!

0
Momos75
Momos75

Reply 13 days ago

You’re welcome 😊 and thanks for the feedback

0
shalnachywyt
shalnachywyt

19 days ago

Boo. I tried to download this recipe but got an error message. :(

0
shalnachywyt
shalnachywyt

Reply 18 days ago

Yes! Thanks!

0
DianaHM
DianaHM

19 days ago

It looks fantastic! I have a small question: don't you remove garlic germs?

0
Momos75
Momos75

Best Answer 19 days ago

Thank you so much! Regarding the germ, when I use garlic raw, I do, save for very young, fresh bulbs. For cooking I usually don't, I do not feel that much difference in the taste. The exception here is when I find a bulb long forgotten that has the green germ peeking out from bellow the skin, you know the one that would be more logical to plant than to eat, but I have no other left... in that case I do.

0
DianaHM
DianaHM

Answer 19 days ago

Thanks for such a quick response! Some cooks always delete, others don't. I was just interested in your opinion.
You always make great instructables. I wish you to win this time too :)

0
Momos75
Momos75

Answer 18 days ago

That's very kind of you, thank you!

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silkier
silkier

19 days ago

Yum Yum!

0
Momos75
Momos75

Reply 19 days ago

I couldn’t agree more 😄

0
obillo
obillo

19 days ago on Step 1

Same question re canned chickpeas . . .

1
Momos75
Momos75

Reply 19 days ago

Just one more thing: quantities are not set in stone, it is not a problem if you add more or less.

0
Momos75
Momos75

Reply 19 days ago

Hi, 240 g drained weight. Thanks for pointing out, I'll add this information into the text :-)

0
obillo
obillo

19 days ago on Step 1


What size "cans" of tomatoes? IN USA they come in both 14oz and 28oz.

0
Momos75
Momos75

Best Answer 19 days ago

400 g / can, that is 800 g altogether. We only have one size here.

0
Jack-of-All
Jack-of-All

23 days ago

looks really tasty, yum.

0
Momos75
Momos75

Reply 22 days ago

Thanks 😊