8 shakshuka recipes to enjoy this traditional Arabic delicacy

Shakshuka, eggs in purgatory or huevos ranchero, it doesn’t matter what you call it, what matters is the flavor and that’s what this traditional Israeli recipe has to spare! Prepared with olive oil, onions, peppers, garlic, tomatoes, eggs and many spices, Shakshuka is practical, simple and extremely tasty. To prove it, we have selected the most delicious recipes for you to prepare at home. Check out!

simple shakshuka

Ingredients

• Olive oil
• 1 chopped onion
• 1 chopped red pepper
• 2 minced garlic cloves
• salt to taste
• Pepperoni pepper to taste
• 1 can of peeled tomato
• 4 eggs

Preparation mode

1. In a large skillet, place a drizzle of oil and the chopped onion. Let the onion sauté for about 3 minutes, until wilted and then add the chopped pepper;
2. When the peppers are wilted, add the garlic and let it brown. Season with salt and pepperoni to taste;
3. Then add the peeled tomato, mix it with the other ingredients and let the sauce cook on low heat for a few minutes until it thickens;
4. With the thickest sauce, open four spaces in it, showing the bottom of the pan. Crack the eggs individually into a bowl and carefully add one egg in each space. Put some salt on the eggs and let it cook on low heat for about 5 minutes;
5. After the time, cover the pan, and let it cook for another 3 minutes. If you prefer a more consistent yolk, let it cook for a few minutes longer, taking care not to burn the sauce;
6. Serve while still hot, with bread or toast!

Shakshuka with cinnamon

Ingredients

• 2 tablespoons of olive oil
• 1 chopped onion
• 1 small red pepper chopped
• 1 clove of garlic
• 2 cans of peeled tomatoes
• 1 teaspoon cumin
• 1 teaspoon hot paprika
• 1 teaspoon pepperoni pepper
• 1 pinch of cinnamon
• Salt and black pepper to taste
• 6 eggs
• chopped fresh coriander

Preparation mode

1. In an iron skillet or with a thick bottom, place the oil and the onion, and let it sauté until the onion withers and becomes translucent. Then add the garlic and sauté it;
2. Add the pepper, mix it with the other ingredients and let it cook for about 5 minutes;
3. Then add the peeled tomatoes. Crush them with your hands, or break them up with the help of a spoon. Season the sauce with hot paprika, cumin, pepperoni, cinnamon, salt and pepper. Let it reduce over low heat for a few minutes;
4. When the sauce is thicker, open 6 spaces, letting the bottom of the pan show. In each of the spaces add an egg;
5. Cover the pan, and let it cook for approximately 10 minutes on low heat or until the white is completely white. If you prefer a firmer yolk, after the white turns white, let it cook for another 5 minutes. Take care not to burn the sauce;
6. Finish with chopped cilantro and serve this delight while still warm with toast or bread.

Shakshuka with Mozzarella

Ingredients

• Olive oil
• ½ onion chopped
• 3 cloves of garlic
• 2 tablespoons of bell pepper
• 400 g of peeled tomato
• Salt, pepper and oregano to taste
• 4 eggs
• 1 tablespoon of butter or margarine
• shredded mozzarella cheese to taste
• chopped parsley

Preparation mode

1. In a preheated skillet, put the oil and onion to sauté. When the onion withers and starts to become translucent, add the garlic and let it brown;
2. Add the pepper, mix it and let it sauté for a few minutes until wilted. Then add the peeled tomato and mix everything;
3. Season the sauce with salt, pepper and oregano and let it thicken;
4. With the thickest sauce and with the help of a spoon, open 4 spaces letting the bottom of the pan appear. In each space add 1 egg being careful not to break the yolk, season the eggs with a pinch of salt and pepper;
5. Cover the skillet and let it cook on low heat for a few minutes, until the eggs reach the desired point. Be careful not to let the sauce reduce too much and burn;
6. When the eggs are cooked, add the butter and cover everything with the grated mozzarella. Finish with a little chopped parsley and enjoy this delight!

Shakshuka with Leeks

Ingredients

• cumin seed to taste
• juniper to taste
• allspice to taste
• coriander seed to taste
• Black pepper to taste
• smoked paprika to taste
• Olive oil
• ½ red bell pepper, seeded
• ¼ chopped leek
• 1 onion grated
• ½ grated chopped carrot
• 1 grated garlic clove
• 2 cans of chopped peeled tomato
• 3 eggs

Preparation mode

1. With the aid of a pestle, pile the spices together. Then, in a preheated skillet, add the ground spices, let them heat over low heat for a few minutes and reserve them in a container;
2. In the same skillet, still on low heat, add the oil and peppers and let them wither. Then add the onion, leek, carrot and garlic, sauté well and add a little more oil;
3. With the sautéed vegetables, add the peeled tomato and mix it with the other ingredients. Let the sauce cook for about 10 to 15 minutes to reduce and thicken.
4. Season the sauce with the reserved spices and salt. Make a few spaces in the sauce and in each one, add an egg. Let it cook until the eggs reach your preferred cooking point;
5. Finish with a pinch of salt over the eggs and a little parsley and your delicious leek shakshuka is ready!

Shakshuka with parsley

Ingredients

• Olive oil
• 1 chopped onion
• 1 chopped red pepper
• salt to taste
• 4 tomatoes
• 1 cup tomato sauce
• cumin to taste
• Black pepper to taste
• Sweet smoked paprika to taste
• salt to taste
• 5 eggs
• parsley to taste

Preparation mode

1. In a frying pan, add the oil, onion, pepper and salt and let it sauté for about 10 minutes, until the vegetables wither;
2. To remove the skin from the tomatoes, stick them on a fork and cook for a few minutes, always turning the fork, leaving the tomato a few centimeters above the flame. Then, with a spoon, carefully remove the skin, chop them and reserve;
3. After 10 minutes of sautéing, add the tomato sauce and season with cumin, black pepper, smoked sweet paprika and salt. Also add the tomatoes, cover the skillet and let it cook for 5 minutes to reduce the sauce;
4. With the sauce thickened, open a few spaces in the sauce and in each of them add an egg. Cover the pan and let it cook on low heat until it reaches the cooking point of the eggs of your choice;
5. Finish with chopped parsley and enjoy!

Shakshuka with goat cheese and pine nuts

Ingredients

• Olive oil
• ½ pepper chopped
• ½ onion chopped
• 3 cloves of garlic
• 3 cherry tomatoes, halved
• 1 ½ can of peeled tomato
• 6 eggs
• 50 g goat cheese
• Pinoli to taste
• Salt and black pepper to taste
• 2 teaspoons of curry
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1 spoon of hot paprika
• Cilantro and chives to taste

Preparation mode

1. Preheat a large skillet and add oil, onion and pepper and sauté for about 5 minutes. Add the garlic and let it cook for another 1 minute;
2. Then add the spices and continue to sauté for another two minutes. Add the peeled tomatoes and cherry tomatoes and mix to incorporate it with the other ingredients;
3. Season with salt and pepper to taste and let the sauce cook on low heat for about 10 minutes to thicken;
4. Make 6 spaces in the sauce and add the eggs in each one. Cover the skillet and let it cook on low heat for a few minutes until the eggs reach the point of your preference;
5. Add a few pieces of goat cheese to the sauce, the cilantro and chives and finally the pine nuts and cook for another 1 minute to melt the cheese;
6. Serve while still hot!

Shakshuka with zatar

Ingredients

• Olive oil
• ½ onion chopped
• ½ chopped red pepper
• ½ grated carrot
• 2 minced garlic cloves
• salt to taste
• 1 teaspoon cumin
• Black pepper to taste
• spicy paprika to taste
• 1 can of chopped peeled tomato
• 2 eggs
• Goat cheese to taste
• zatar to taste
• cilantro to taste

Preparation mode

1. In a preheated skillet, place the olive oil, onion and pepper and let it sauté until the vegetables wither and the onion is translucent;
2. Add the carrot and garlic and let it cook for a few more minutes. Season everything with cumin, black pepper and hot paprika;
3. Add the can of peeled tomato and mix everything to incorporate the ingredients. Add a little salt and let the sauce cook for a few minutes over low heat to reduce and thicken;
4. With the thickest sauce, open two spaces and add an egg in each of them. Cover the skillet and let it cook until the egg is at the point of your preference;
5. Turn off the heat, and add a few pieces of goat cheese to the sauce. Finish with a little zátar and cilantro, and serve as you like!

Shakshuka with mushrooms

Ingredients

• Oil
• ½ cup sliced ​​mushrooms
• 1 chopped onion
• 1 chopped red pepper
• 3 cloves of garlic
• 500 g of tomato sauce
• Salt and black pepper to taste
• cumin to taste
• cayenne pepper to taste
• 5 eggs
• chopped parsley to taste
• grated feta cheese

Preparation mode

1. In a large skillet preheated over medium heat, add a drizzle of oil and the mushrooms and let them brown. Add the onion and when they start to become transparent add the pepper and garlic and let it cook for another 1 minute;
2. Add the tomato sauce, season everything with salt, pepper, cumin and cayenne pepper and let it reduce for a few minutes;
3. With the thickest sauce, embrace 5 spaces and add an egg in each of them. Season the eggs with salt and pepper and cover the pan. Let it cook on low heat until the eggs are at the desired point;
4. Finish the recipe with chopped parsley and a few pieces of feta cheese. Serve while still warm with bread, toast or rice.

Have you decided which of these recipes to prepare for your next meal? So separate the ingredients and get to work! And if you want to keep seeing more delicacies of Arabic cuisine, also check out these delicious baba ganoush recipes!