Delicious Shakshuka: Easy One-Pan Recipe

Ingredients Overview

Let’s take a closer look at what you’ll need. This short list is all you need for a full-flavored, comforting meal:

• 4 eggs: The main source of protein here. Make sure they're fresh!

• 2 bell peppers (100g): Any color works, though red and yellow add a mild sweetness.

• 2 tomatoes (100g): Fresh, ripe tomatoes are ideal, but canned diced tomatoes work in a pinch.

• 1 onion (50g): Yellow or red onions both add depth of flavor.

• 2 tbsp olive oil: Use high-quality extra virgin olive oil for the best taste.

• 1 tsp salt: To taste. Feel free to adjust.

• 1 tsp cumin: This adds warmth and earthiness.

Substitutes and Add-Ons:
If you’d like to experiment, try adding a pinch of smoked paprika, chili flakes for heat, or fresh herbs like parsley or cilantro at the end. You can also toss in some spinach, feta, or even sausage if you want extra protein.

Chakchouka Nutrition Facts (Per Serving)

Based on this recipe, which serves 2 (2 eggs each):

• Calories: ~320 per serving

• Protein: 15g

• Fat: 23g

• Carbohydrates: 14g

• Fiber: 3g

• Sugar: 7g

• Cholesterol: 372mg

• Sodium: 1000mg

Note: Nutrition facts may vary depending on the brand of ingredients and exact portion sizes.

Step-By-Step Instructions

Step 1: Preparing Your Ingredients

Begin by washing all your vegetables. Dice the onion, slice the bell peppers into thin strips, and chop the tomatoes into small cubes. Having everything ready will make the cooking process smooth.

Step 2: Sauté the Vegetables

Heat 2 tablespoons of olive oil in a large, deep skillet or frying pan over medium heat. Add the diced onion first, cooking for about 2-3 minutes, until it turns soft and starts to become translucent.

Next, add the sliced bell peppers to the pan. Stir well and cook together with the onion for another 3-4 minutes, until the peppers start to soften. Now, add the chopped tomatoes. Mix everything together, and let the vegetables cook down for about 10 minutes, stirring occasionally. You want the tomatoes to break down into a thick, chunky sauce, and the peppers to be tender.

Chef’s tip: If the mixture seems too dry, add a splash of water or a little more olive oil.

Step 3: Season and Simmer

Once the vegetables have simmered, sprinkle in the cumin and salt. Stir well to combine. At this stage, you should have a fragrant, colorful vegetable base.

Tip: For extra depth, you can toast the cumin in the pan for a minute before adding the tomatoes.

Step 4: Add the Eggs

Use the back of a spoon to make four little wells in the vegetable mixture. Crack one egg into each well, being careful not to break the yolk.

To Set the Eggs:

• Reduce the heat to low and cover the pan with a lid.

• Let the eggs cook undisturbed for about 5 minutes, or until the whites have set but the yolks are still a little runny (or cook longer if you prefer your eggs firmer).

Tip: If you don’t have a lid, you can loosely cover the pan with aluminum foil.

Step 5: Serve and Enjoy

Once the eggs are perfectly cooked, remove the pan from the heat. Serve your chakchouka directly from the pan, or spoon portions out onto plates. Don’t forget to serve with slices of crusty bread to scoop up the delicious sauce and runny yolks.

Tips and Tricks for the Best Chakchouka

• Use ripe, juicy tomatoes for a sweeter, richer sauce. In winter, canned tomatoes are a great substitute.

• Don’t rush the simmering step. Letting the veggies cook down ensures a flavorful base.

• Spice it up: Add chili flakes or a pinch of cayenne if you like it spicy.

• Garnish with fresh herbs like cilantro, parsley, or even a few crumbles of feta cheese for an extra boost of flavor.

• Ditch the bread for gluten-free or low-carb diets: Try serving with a side salad or roasted veggies instead.

Different Ways to Enjoy Chakchouka
Chakchouka is incredibly versatile.
Here are a few ways to make it your own:

• Breakfast: Serve as-is for a hearty start to your day.

• Lunch or Dinner: Add chickpeas, grilled sausage, or cooked potatoes for a filling main meal.

• Brunch: Pair with a dollop of yogurt, a sprinkle of herbs, and freshly brewed coffee.

Frequently Asked Questions

Q: Can I make chakchouka ahead of time?
A: You can prepare the vegetable base in advance and reheat it when ready to serve. Add freshly cracked eggs and cook just before serving for the best results.

Q: Can I add cheese?
A: Absolutely! Feta or goat cheese crumbled over the top adds a creamy, tangy finish.

Q: How do I make chakchouka spicy?
A: Add a chopped chili pepper or a sprinkle of red pepper flakes with the vegetables.

Q: Is chakchouka gluten-free?
A: Yes, it is naturally gluten-free. Just skip the bread or use a gluten-free alternative.

Q: How can I make chakchouka vegan?
A: Simply omit the eggs and serve the saucy vegetables over rice or with beans for a satisfying vegan meal.