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To make easy skillet shakshuka, gather these key items: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 can (14 oz) crushed tomatoes - Salt and pepper to taste - 4 large eggs - Fresh parsley, chopped for garnish You can enhance your shakshuka with these extras: - Feta cheese, crumbled - Crusty bread, for serving Adding feta gives a nice, creamy touch. The bread is perfect for dipping, too. To cook your shakshuka, use these tools: - A large skillet - A wooden spoon - A lid for the skillet These tools make cooking easy. A skillet helps keep the flavors in one place. A lid helps the eggs cook just right. To start, gather your ingredients. You will need: - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 garlic cloves, minced - 1 red bell pepper, diced - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 can (14 oz) crushed tomatoes - Salt and pepper to taste - 4 large eggs - Fresh parsley, chopped for garnish - Feta cheese, crumbled (optional) - Crusty bread, for serving Chop the onion and garlic. Dice the red bell pepper. This step makes cooking easier. Heat the olive oil in a large skillet over medium heat. Add the chopped onion. Cook it for about 5 minutes. You want it to be soft and clear. Next, stir in the minced garlic and diced red bell pepper. Cook this mix for 3-4 minutes. The pepper should be tender and the garlic fragrant. Now, sprinkle in the ground cumin and paprika. Stir well to coat the veggies with the spices. Cook for another minute. This brings out the flavors. Pour in the crushed tomatoes. Add salt and pepper to taste. Stir to mix everything. Let the mixture simmer for 10-12 minutes. You want it to thicken a bit. Make small wells in the sauce using a spoon. Crack an egg into each well. Cover the skillet. Cook until the egg whites set, about 6-8 minutes. The yolks should remain runny. Once done, remove the skillet from heat. Top with chopped parsley and crumbled feta, if you like. Serve the shakshuka hot from the skillet. Pair it with crusty bread for dipping. Enjoy the rich flavors and warm spices of this dish! To get the best eggs, you need to cook them just right. Aim for soft, runny yolks. When you crack the eggs into the sauce, cover the skillet. This helps steam the eggs. Check them after 6 minutes. If the whites are set and the yolks are wobbly, they are ready. Don’t be shy about spices! You can add more flavors to your shakshuka. Consider adding chili powder for heat or smoked paprika for depth. You might try olives or capers for a briny kick. Fresh herbs like cilantro or dill can also brighten the dish. Taste as you go, and adjust to your liking. Serve your shakshuka hot from the skillet. This makes it feel fresh and inviting. Pair it with crusty bread for dipping. A drizzle of olive oil on top adds a nice touch. Feta cheese gives a creamy contrast, but it’s optional. You can also add a side salad for freshness. Enjoy your meal with friends or family! {{image_2}} To make shakshuka vegan, swap the eggs for tofu. Use firm tofu and crumble it into the sauce. Cook it until warm, about 5 minutes. You can also add chickpeas for protein. They add a nice texture and flavor. A splash of nutritional yeast gives a cheesy taste without dairy. If you love heat, add chopped jalapeños or red pepper flakes. You can mix in a dash of hot sauce for extra kick. Adjust the spice level to your liking. Just be careful not to overpower the dish. Remember, balance is key in cooking! Toppings can transform your shakshuka. Try adding fresh herbs, like cilantro or basil, for freshness. Crumbled feta adds creaminess. Avocado slices offer richness, too. For a unique twist, drizzle tahini on top. It adds a nutty flavor that pairs well with the tomatoes. To store leftover shakshuka, let it cool first. Then, place it in an airtight container. Keep it in the fridge for up to three days. Make sure to cover the eggs gently to avoid breaking the yolks. When reheating, use a skillet for best results. Heat on low to avoid overcooking the eggs. Stir gently to warm the sauce without breaking the yolks. You can also microwave it for about one minute. Cover it with a paper towel to prevent splatters. You can freeze shakshuka, but it’s best to do so without the eggs. Store the sauce in an airtight container. It can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Then, cook fresh eggs right before serving. This keeps the eggs tender and delicious. Shakshuka is a tasty dish from North Africa and the Middle East. It features eggs cooked in a spicy tomato sauce. The dish is warm, comforting, and full of flavor. You can add spices like cumin and paprika to boost the taste. It’s often served with crusty bread to soak up the sauce. This dish is great for breakfast, lunch, or dinner! Yes, you can! Shakshuka is flexible with veggies. Try adding spinach, zucchini, or mushrooms. Each vegetable will give the dish a unique twist. Just chop them up, and sauté them with the onion and bell pepper. This way, you keep the rich and savory base while adding new flavors. Feel free to experiment based on what you have at home. Serve shakshuka straight from the skillet for a fun look. It looks great with sunny eggs on top. Use a sprinkle of fresh parsley and feta for color. Pair it with crusty bread for dipping. This makes each bite even more delicious. You can also add a drizzle of olive oil to enhance the flavors. Your guests will love this warm, inviting meal. You now understand the key ingredients, preparation steps, and tips for making Shakshuka. Remember to experiment with flavors and toppings to find your perfect dish. Consider vegan options or add spice for a kick. Storing leftovers is a breeze, so make extra to enjoy later. With these steps, you can create this tasty, comforting meal anytime. Dive in, share with loved ones, and enjoy every bite!

Easy Skillet Shakshuka

Brighten your breakfast with this delicious Sunny Skillet Shakshuka recipe! This easy dish combines sautéed veggies, vibrant spices, and perfectly poached eggs in a rich tomato sauce, perfect for any morning. Serve it hot with crusty bread for a delightful dip. Whether you're meal prepping or cooking for loved ones, this flavorful shakshuka will impress. Click through to explore how to make this irresistible dish!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon paprika

1 can (14 oz) crushed tomatoes

Salt and pepper to taste

4 large eggs

Fresh parsley, chopped for garnish

Feta cheese, crumbled (optional)

Crusty bread, for serving

Instructions
 

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and diced red bell pepper, cooking for an additional 3-4 minutes until the pepper softens.

      Sprinkle in the ground cumin and paprika, stirring well to coat the vegetables in the spices. Cook for another minute until fragrant.

        Pour in the crushed tomatoes, along with salt and pepper to taste. Stir to combine and let the mixture simmer for about 10-12 minutes until it thickens slightly.

          Make small wells in the sauce using a spoon and crack an egg into each well. Cover the skillet and cook until the egg whites are set but the yolks are still runny, about 6-8 minutes.

            Remove the skillet from heat and sprinkle with chopped parsley and crumbled feta, if using.

              Prep Time, Total Time, Servings: 10 min | 25 min | 4 servings

                - Presentation Tips: Serve the shakshuka hot directly from the skillet, accompanied by slices of crusty bread for dipping into the rich tomato sauce and yolks. A little drizzle of olive oil on top before serving adds an enticing sheen.