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SHAKSHUKA

cook:

35 min

Picture for SHAKSHUKA

3,686,904 views  This week on Basics, I'm showing you how to make a classic shakshuka, and a few different variants you can make based on what you have in your fridge.

4 Servings

US

original

metric

INGREDIENTS

For the Classic Shakshuka

For the Classic Shakshuka

olive oil

2 tbsp olive oil

diced onion

¼ cup diced onion

of garlic, crushed

3 cloves of garlic, crushed

ras el hanout

1 tsp ras el hanout

ground aleppo pepper

½ tsp ground aleppo pepper

whole cumin seeds

½ tsp whole cumin seeds

can fire roasted tomatoes (whole or crushed)

28 oz can fire roasted tomatoes (whole or crushed)

cayenne pepper

¼ tsp cayenne pepper

smoked paprika

1 tbsp smoked paprika

Harissa paste

1 ½ tsp Harissa paste

roasted red peppers

½ cup roasted red peppers

large eggs

5 large eggs

Feta cheese (for garnish)

Feta cheese (for garnish)

Parsley (for garnish)

Parsley (for garnish)

Honey (for garnish)

Honey (for garnish)

Crusty bread (for serving)

Crusty bread (for serving)

For the Italian Shakshuka

For the Italian Shakshuka

Spicy Italian Sausage

Spicy Italian Sausage

diced onion

¼ cup diced onion

garlic cloves, crushed

5 whole garlic cloves, crushed

sun dried tomatoes

¼ cup sun dried tomatoes

can crushed tomatoes

28 oz can crushed tomatoes

basil, chopped

¼ cup basil, chopped

large eggs

5 large eggs

Low moisture mozzarella, sliced into pieces

Low moisture mozzarella, sliced into pieces

Parmesan cheese (for garnish)

Parmesan cheese (for garnish)

Fresh basil (for garnish)

Fresh basil (for garnish)

Crusty bread (for serving)

Crusty bread (for serving)

For the Mexican Shakshuka

For the Mexican Shakshuka

Chorizo

Chorizo

onion, diced

¼ cup onion, diced

garlic cloves, crushed

5 whole garlic cloves, crushed

whole cumin seeds

½ tsp whole cumin seeds

smoked paprika

1 tbsp smoked paprika

can crushed tomatoes

28 oz can crushed tomatoes

large eggs

5 large eggs

jalapeno, sliced

1 jalapeno, sliced

Manchego cheese

Manchego cheese

Cilantro (for garnish)

Cilantro (for garnish)

Tortillas (for serving)

Tortillas (for serving)

DIRECTIONS

1.

For the Classic Shakshuka

1.

In a stainless steel pan, preheat olive oil over medium heat. Once shimmering, add the diced onion and sweat the onions for 3 minutes over moderate heat.

olive oil

2 tbsp olive oil

diced onion

¼ cup diced onion

2.

Once translucent and soft, add in garlic and saute for an additional 30 seconds before adding ras el hanout, Aleppo pepper, and whole cumin seeds. Toast the spices for about 30 seconds, and remove the pan from the heat if it starts to get too hot.

of garlic, crushed

3 cloves of garlic, crushed

ras el hanout

1 tsp ras el hanout

ground aleppo pepper

½ tsp ground aleppo pepper

whole cumin seeds

½ tsp whole cumin seeds

3.

After toasting for 30 seconds or until very fragrant, add in canned fire-roasted tomatoes. If your tomatoes are whole, crush them up with a spoon in the pan. Bring that to a simmer and add cayenne pepper, smoked paprika, harissa paste, and roasted red pepper.

can fire roasted tomatoes (whole or crushed)

28 oz can fire roasted tomatoes (whole or crushed)

cayenne pepper

¼ tsp cayenne pepper

smoked paprika

1 tbsp smoked paprika

Harissa paste

1 ½ tsp Harissa paste

roasted red peppers

½ cup roasted red peppers

4.

Once everything is added, bring it to a boil. Once boiling, lower the heat and let it simmer for about 20 minutes, or until the sauce thickens.

5.

After the sauce has thickened and small egg divots can be formed, use a spoon to form a well in the sauce and crack an egg inside each well.

large eggs

5 large eggs

6.

Gently spoon the sauce up and around the whites of each egg to help them cook more evenly. Lower the heat, cover with the lid and let it gently simmer for 5 minutes. After 5 minutes make sure the whites of the eggs have set.

7.

Remove from the heat and begin dressing it up with a variety of toppings. I recommend some crumbled feta cheese, chopped parsley, and a drizzle of honey. Serve alongside some good bread.

Feta cheese (for garnish)

Feta cheese (for garnish)

Parsley (for garnish)

Parsley (for garnish)

Honey (for garnish)

Honey (for garnish)

Crusty bread (for serving)

Crusty bread (for serving)

8.

For the Italian Shakshuka

1.

Start by cooking some spicy Italian sausage in a little oil over medium-high heat. Break the sausage into pieces with your spoon and saute over medium heat for 4-5 minutes until it has nicely browned. Set sausage aside.

Spicy Italian Sausage

Spicy Italian Sausage

2.

Add the diced onion and then sweat in the sausage fat for 3 minutes over moderate heat.

diced onion

¼ cup diced onion

3.

Once translucent and soft, add in crushed cloves of garlic and sun-dried tomatoes. Saute until everything is fragrant and add crushed tomatoes and chopped basil.

garlic cloves, crushed

5 whole garlic cloves, crushed

sun dried tomatoes

¼ cup sun dried tomatoes

basil, chopped

¼ cup basil, chopped

4.

Add the sausage back to the pan, mix everything together and let simmer for 20-30 minutes, until it has reached the right thickness.

5.

Make little wells and add an egg to each well. Add a few pieces of low-moisture mozzarella to the top of the sauce as well. Lower the heat, cover with a lid and let stew for 5 minutes before checking to make sure the egg whites have set.

large eggs

5 large eggs

Low moisture mozzarella, sliced into pieces

Low moisture mozzarella, sliced into pieces

6.

Plate and garnish immediately with some freshly grated parmesan and fresh basil. Serve with some good bread.

Parmesan cheese (for garnish)

Parmesan cheese (for garnish)

Fresh basil (for garnish)

Fresh basil (for garnish)

Crusty bread (for serving)

Crusty bread (for serving)

7.

For the Mexican Shakshuka

1.

Start by cooking some chorizo in a little oil. Use your spoon to break up the sausage and saute over medium heat for 4-5 minutes, until nicely browned. Set aside.

Chorizo

Chorizo

2.

Add the diced onion and sweat the onions in the chorizo fat for 3 minutes over moderate heat.

onion, diced

¼ cup onion, diced

3.

Once translucent and soft, add in whole crushed cloves of garlic, whole cumin seeds, and smoked paprika. Saute until everything is fragrant and then add canned crushed tomatoes.

garlic cloves, crushed

5 whole garlic cloves, crushed

whole cumin seeds

½ tsp whole cumin seeds

smoked paprika

1 tbsp smoked paprika

can crushed tomatoes

28 oz can crushed tomatoes

4.

Add the chorizo back to the pan, mix everything together, and let simmer for 20-30 minutes until it has reached the right thickness.

5.

Make little wells and add an egg to each well. Lower the heat, cover with a lid and let stew for 5 minutes before checking to make sure the egg whites have set.

large eggs

5 large eggs

6.

Garnish with fresh jalapeno slices, shredded manchego cheese, and some cilantro. Serve alongside some tortillas.

jalapeno, sliced

1 jalapeno, sliced

Manchego cheese

Manchego cheese

Cilantro (for garnish)

Cilantro (for garnish)

Tortillas (for serving)

Tortillas (for serving)

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