Q1: What is the absolute secret to perfectly poached eggs in a shakshuka that have set whites and runny yolks?

The number one secret is to cover the pan ! After you have cracked your eggs into the simmering sauce, immediately cover the skillet with a tight-fitting lid. This traps the steam, which gently cooks the tops of the eggs and sets the whites, while the bottoms of the eggs cook in the hot sauce. This method ensures you get a perfectly cooked egg without having to flip it.

Q2: What is harissa, and is it very spicy?

Harissa is a hot chili pepper paste that is a staple in North African and Middle Eastern cooking. It has a wonderfully complex flavor that is not just spicy, but also smoky, earthy, and fragrant from other ingredients like garlic, olive oil, and spices. The heat level can vary significantly from brand to brand, so it is always a good idea to start with a smaller amount and add more to your taste.

Q3: Can I make the shakshuka sauce ahead of time?

Yes, this is a perfect make-ahead dish! You can prepare the entire tomato and pepper sauce and store it in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. This makes the final meal a very quick, 10-minute process of just reheating the sauce and poaching the eggs.

Q4: What is the best pan to use for making shakshuka?

The best choice is a large (10- or 12-inch), oven-safe skillet with a tight-fitting lid . A well-seasoned cast-iron skillet or a heavy-bottomed enamel-coated Dutch oven are both fantastic choices because they heat very evenly and retain their heat well, which is perfect for simmering the sauce and gently poaching the eggs.

Q5: What else can I serve with shakshuka besides bread?

While a warm, crusty bread or a soft pita is the classic and highly recommended choice for dipping, this delicious sauce is also fantastic when served over a bed of fluffy couscous, quinoa, or a creamy polenta .

Easy Shakshuka Recipe (Authentic & Simple!)

The Best Easy Shakshuka Recipe (Authentic & Simple!)

A classic recipe for Shakshuka, a flavorful one-pan dish of eggs gently poached in a savory tomato and pepper sauce. The rich sauce is made by sautéing onions and red bell peppers, then simmering them with crushed tomatoes, garlic, and warm spices like smoked paprika, cumin, and harissa paste for a spicy kick. Fresh spinach is wilted into the sauce before wells are created to cook the eggs to your desired doneness. The finished dish is garnished with crumbled feta cheese, fresh parsley, and sliced avocado, and is traditionally served with toasted bread for dipping.

Author: Grace

Ingredients

2 tablespoons extra-virgin olive oil
1 cup chopped yellow onion
1 red bell pepper, diced
¼ teaspoon sea salt, plus more to taste
Freshly ground black pepper
3 garlic cloves, minced
½ teaspoon smoked paprika
½ teaspoon ground cumin
Pinch of cayenne pepper (optional)
1 (28-ounce) can crushed tomatoes
2 tablespoons harissa paste
1 cup chopped fresh spinach
3 to 5 large eggs
⅓ cup crumbled feta cheese
¼ cup fresh parsley leaves
1 avocado, sliced
Microgreens, for garnish (optional)
Toasted bread, for serving

Instructions

Heat the olive oil in a large, lidded skillet over medium heat. Add the onion, red pepper, salt, and several grinds of black pepper. Cook for 6 to 8 minutes, stirring occasionally, until the onion is soft and translucent.
Reduce the heat to medium-low and add the garlic, paprika, cumin, and optional cayenne. Stir and cook for about 30 seconds until fragrant.
Add the crushed tomatoes and harissa paste to the skillet. Let the sauce simmer for 15 minutes until it has thickened.
Add the spinach and stir until it has wilted into the sauce.
Use the back of a spoon to make 3 to 5 wells in the sauce. Crack an egg into each well.
Cover the skillet and cook for 5 to 8 minutes, until the egg whites are set but the yolks are still runny, or cooked to your preference.
Season with more salt and pepper to taste.
Sprinkle the finished dish with crumbled feta, fresh parsley, sliced avocado, and optional microgreens. Serve immediately with toasted bread for scooping.

Notes

This is a one-pan meal that is perfect for breakfast, brunch, or a quick weeknight dinner.
Harissa paste adds a wonderful smoky heat; you can adjust the amount to your preference. The article mentions a note about it that is not included in the provided text.
The doneness of the egg yolks can be controlled by the cooking time in the final step.

Find it online: https://www.eatswithsoul.com/shakshuka-recipe/