Chakchouka Shakshouka Recipe

Olive oil: Used for sautéing the vegetables and adding a rich flavor.

Onion: Provides a sweet and savory base for the sauce.

Red bell pepper: Adds a slight sweetness and vibrant color to the dish.

Garlic: Infuses the sauce with a robust, aromatic flavor.

Ground cumin: Adds a warm, earthy flavor that is characteristic of many Mediterranean dishes.

Paprika: Contributes a mild, smoky flavor and enhances the color of the sauce.

Ground coriander: Adds a subtle, citrusy note to the dish.

Crushed tomatoes: Forms the base of the sauce, providing a rich and tangy flavor.

Eggs: Poached directly in the sauce, they add protein and richness to the meal.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and balances the flavors.

Cilantro: Fresh herb used for garnish, adding a burst of freshness.

Parsley: Another fresh herb option for garnish, providing a bright, clean flavor.

When making shakshouka, it's crucial to control the heat when cooking the eggs. After creating the wells in the sauce and adding the eggs, reduce the heat to low and cover the skillet. This gentle cooking method ensures that the egg whites set properly while keeping the yolks runny, which is the hallmark of a perfect shakshouka. If you prefer firmer yolks, extend the cooking time slightly, but keep a close eye to avoid overcooking.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative.

• onion - Substitute with shallots: Shallots have a milder, sweeter taste that can complement the dish well.

• onion - Substitute with leeks: Leeks provide a subtle onion flavor and a slightly different texture.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture.

• red bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a different flavor profile.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh taste.

• garlic - Substitute with shallots: Shallots can provide a mild garlic flavor along with a hint of onion.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy, slightly sweet flavor that can work well.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor.

• paprika - Substitute with cayenne pepper: Cayenne pepper adds heat, so use sparingly.

• ground coriander - Substitute with ground cumin: Ground cumin has a warm, earthy flavor that complements many dishes.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet, slightly licorice-like flavor.

• crushed tomatoes - Substitute with diced tomatoes: Diced tomatoes can provide a chunkier texture but similar flavor.

• crushed tomatoes - Substitute with tomato sauce: Tomato sauce offers a smoother consistency with a similar taste.

• eggs - Substitute with tofu: Tofu can be scrambled and seasoned to mimic the texture and flavor of eggs.

• eggs - Substitute with chickpea flour batter: Chickpea flour can be used to make a vegan scramble.

• salt - Substitute with soy sauce: Soy sauce adds a salty, umami flavor.

• salt - Substitute with sea salt: Sea salt can provide a different mineral content and flavor.

• pepper - Substitute with white pepper: White pepper has a milder taste and can be used similarly.

• pepper - Substitute with chili flakes: Chili flakes add heat and a different kind of spiciness.

• fresh cilantro - Substitute with fresh parsley: Fresh parsley offers a mild, slightly peppery flavor.

• fresh cilantro - Substitute with fresh basil: Fresh basil provides a sweet, aromatic flavor.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright, citrusy flavor.

• fresh parsley - Substitute with fresh dill: Fresh dill has a unique, slightly tangy flavor.

• Allow the chakchouka shakshouka to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled chakchouka shakshouka into an airtight container. If you have multiple servings, consider using individual containers for easy reheating.

• Store the container in the refrigerator. The chakchouka shakshouka will keep well for up to 3-4 days.

• For freezing, place the cooled chakchouka shakshouka in a freezer-safe container or a heavy-duty freezer bag. Label with the date to keep track of its freshness.

• When ready to enjoy, thaw the frozen chakchouka shakshouka in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the chakchouka shakshouka in a skillet over medium heat until warmed through. You can also reheat in the microwave, but be sure to cover it to avoid splatters.

• If the eggs are not as firm as you like after reheating, you can crack fresh eggs into the reheated sauce and cook until set.

• Garnish with fresh cilantro or parsley just before serving to revive the dish's vibrant flavors.

• Serve with crusty bread to soak up the delicious sauce, just as you would with a freshly made batch.

• Stovetop Method:

  1. Place a skillet over medium heat and add a splash of olive oil.
  2. Once the oil is hot, add the leftover chakchouka and stir gently.
  3. Cover the skillet with a lid to help retain moisture.
  4. Heat for about 5-7 minutes, stirring occasionally, until the chakchouka is warmed through.
  5. If the eggs are not set to your liking, you can crack a fresh one into the skillet and cook until done.

• Microwave Method:

  1. Transfer the chakchouka to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. Check the temperature and continue heating in 30-second intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the chakchouka to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 15-20 minutes, or until the chakchouka is heated through.
  5. For a freshly cooked egg texture, you can crack a fresh one on top before baking.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the chakchouka in a toaster oven-safe dish.
  3. Cover with aluminum foil to keep it moist.
  4. Heat for 10-15 minutes, checking occasionally to ensure it doesn’t dry out.

• Sous Vide Method:

  1. Place the chakchouka in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Carefully remove the bag, open it, and serve immediately.

• Large skillet: A wide, flat-bottomed pan used for cooking the vegetables and simmering the sauce.

• Wooden spoon: Ideal for stirring the ingredients without scratching the skillet.

• Knife: Essential for chopping the onion, red bell pepper, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Used to measure out the olive oil, cumin, paprika, and ground coriander accurately.

• Can opener: Necessary for opening the can of crushed tomatoes.

• Spatula: Useful for making wells in the sauce to crack the eggs into.

• Lid: Needed to cover the skillet while the eggs cook.

• Serving spoon: For serving the finished dish.

• Bread knife: Ideal for slicing the crusty bread to serve alongside the shakshouka.

Prep ingredients ahead: Chop the onion, red bell pepper, and mince garlic in advance to save time during cooking.

Use canned tomatoes: Opt for canned crushed tomatoes instead of fresh to cut down on prep time.

One-pan cooking: Use a large skillet to cook everything in one pan, reducing cleanup time.

Pre-measure spices: Measure out the cumin, paprika, and ground coriander before you start cooking.

Quick garnish: Chop the fresh cilantro or parsley while the sauce is simmering.