Shakshuka—eggs poached in a rich tomato sauce with aromatic spices—is a breakfast favourite for good reason. This dish is full of flavour, filling, and very easy to prepare. Plus, shakshuka is perfect not just for breakfast, but also for a quick lunch or dinner. In addition to cumin, I recommend adding a pinch of smoked paprika and finishing with a few mozzarella balls. Don’t forget a handful of freshly chopped parsley, basil, or coriander.
Shakshuka is best enjoyed fresh from the pan, but I frequently make it ahead of time and bring it to work. If you like to prepare your breakfasts the day before, give it a shot—personally, I find that it tastes just as delicious the next day. I recommend serving shakshuka with bread, which is ideal for dipping into the tomato sauce. I usually go for rye sourdough, but a crispy baguette sounds tempting too. :)
Which tomatoes to choose for shakshuka?
For the best shakshuka, use ripe, fresh tomatoes, especially in summer. If you do, I suggest peeling them. Simply score the skin, dip the tomatoes in boiling water for a few seconds, then transfer to cold water. The skin should come off easily. If you don’t have time to peel tomatoes or can’t get ripe ones (like in winter), canned chopped tomatoes will work as well—just choose those without skin.
If you’re looking for hearty breakfasts with a good amount of protein, check out these additional recipes for a healthy start to your day:
- Rhubarb oatmeal | Protein-packed
- Smoked salmon spread
- Protein pancakes with Greek yoghurt
- Frittata with tomatoes
Shakshuka with smoked paprika
Ingredients
- 6 eggs
- 5 tomatoes
- 1 onion
- ½ red pepper
- ½ tbsp olive oil
- 1 tsp cumin (kminu rzymskiego)
- ½ tsp smoked paprika
- ½ tsp dried sweet paprika
- few small mozzarella balls
- parsley
- salt to taste
- black pepper to taste
Instructions
- Heat olive oil in a large pan, add finely chopped onion and cook over low heat until golden brown.
- Meanwhile, score the skins of the tomatoes, dip them in boiling water for several seconds, then chill in cold water. Peel the tomatoes, chop them into small cubes, and slice the red pepper into thin strips.
- Add the prepared vegetables to the sautéed onion, along with cumin, smoked paprika, sweet paprika, salt, and pepper. Stir well, and simmer over low heat until the tomatoes break down into a thick sauce and the pepper softens.
- Use a spoon to make wells in the sauce, crack the eggs into the wells, and scatter the mozzarella balls. Cover the pan with a lid and simmer for a few minutes until the egg whites are fully set. Finally, sprinkle with chopped parsley. Serve with your favourite bread. Enjoy!
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