Chakchouka Shakshouka Recipe

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

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

Red bell pepper: Adds a touch of sweetness and vibrant color.

Garlic: Infuses the dish with a robust and aromatic flavor.

Ground cumin: A warm spice that adds depth and earthiness.

Paprika: Brings a mild sweetness and a hint of smokiness.

Ground coriander: Adds a citrusy and slightly sweet flavor.

Diced tomatoes: Forms the base of the sauce, providing acidity and richness.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and balances the flavors.

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

Fresh parsley: Used as a garnish to add freshness and color.

When making shakshouka, it’s crucial to ensure the sauce is thick enough before adding the eggs. If the tomato mixture is too watery, the eggs will spread out too much and won't poach properly. To achieve the right consistency, let the sauce simmer uncovered, allowing excess moisture to evaporate. This will create a rich, flavorful base that perfectly cradles the eggs as they cook.

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

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor.

• red bell pepper - Substitute with green bell pepper: Green bell peppers are less sweet but still provide a similar texture.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic for a similar flavor.

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

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the dish.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds provide a sweet and aromatic flavor.

• diced tomatoes - Substitute with fresh tomatoes: Chop fresh tomatoes to achieve a similar texture and flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs for a vegan option.

• fresh parsley - Substitute with fresh cilantro: Cilantro provides a fresh, herbaceous flavor similar to parsley.

• Allow the chakchouka shakshouka to cool completely before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the cooled shakshouka into an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator. The shakshouka will keep well for up to 3-4 days.
• If you plan to freeze the shakshouka, avoid adding the eggs before freezing. Instead, prepare the sauce and freeze it separately.
• To freeze, pour the cooled sauce into a freezer-safe container or a heavy-duty freezer bag. Leave some space at the top to allow for expansion.
• Label the container or bag with the date and contents. This will help you keep track of how long it has been stored.
• When ready to use, thaw the sauce in the refrigerator overnight.
• Reheat the sauce in a skillet over medium heat until it reaches a simmer. Then, create wells in the sauce and add fresh eggs. Cover and cook until the eggs are set.
• Garnish with freshly chopped parsley before serving to add a burst of freshness and color.

• 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 shakshouka.
  3. Stir occasionally to ensure even heating, and cook for about 5-7 minutes until the eggs and sauce are warmed through.
  4. If the eggs have become too firm, you can add a small amount of diced tomatoes or water to rehydrate the sauce.

• Microwave Method:

  1. Transfer the chakchouka shakshouka 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 to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the chakchouka shakshouka in an oven-safe dish and cover with aluminum foil.
  3. Bake for 15-20 minutes, or until the eggs and sauce are heated through.
  4. For a slightly crispy top, remove the foil during the last 5 minutes of baking.

• Sous Vide Method:

  1. Place the chakchouka shakshouka in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C) and immerse the bag in the water bath.
  3. Heat for about 30 minutes, ensuring the eggs and sauce are evenly warmed.
  4. Carefully remove from the bag and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the chakchouka shakshouka in an air fryer-safe dish.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If the eggs appear too dry, you can add a small amount of diced tomatoes or water to the dish before reheating.

• Skillet: A large skillet is essential for cooking the vegetables and simmering the sauce. It provides even heat distribution and enough space to cook the eggs directly in the sauce.

• Spatula: A spatula is useful for stirring the vegetables and spices to ensure they cook evenly without sticking to the pan.

• Knife: A sharp knife is necessary for chopping the onion and red bell pepper finely.

• Cutting board: A sturdy cutting board provides a safe surface for chopping the vegetables.

• Garlic press: A garlic press can be used to mince the garlic quickly and efficiently.

• Measuring spoons: Measuring spoons are needed to accurately measure the spices and olive oil.

• Can opener: A can opener is required to open the can of diced tomatoes.

• Wooden spoon: A wooden spoon is ideal for stirring the sauce as it simmers, ensuring it doesn't stick to the skillet.

• Lid: A lid for the skillet is necessary to cover the dish while the eggs cook, helping them set properly.

• Serving spoon: A serving spoon is useful for scooping and serving the finished dish.

• Bowl: A small bowl can be used to hold the chopped parsley until it's time to garnish the dish.

Prep ingredients ahead: Chop the onion, red bell pepper, and garlic in advance and store them in airtight containers.

Use canned tomatoes: Opt for canned diced tomatoes to save time on peeling and chopping fresh tomatoes.

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

Simmer while multitasking: While the sauce is simmering, you can prepare other components of your meal or clean up the kitchen.

Cover to cook eggs faster: Cover the skillet to cook the eggs more quickly and evenly.