Shaksuka in a skillet with sausage or without
Discover the flavour explosion of Shakshuka: a savoury Middle Eastern dish
Shakshuka is a delicious and colourful dish that originated in Middle Eastern cuisine. With its perfect balance of flavours and simple preparation, shakshuka has become a favourite among lovers of worldly dishes. Learn more about the enchanting flavours and healthy ingredients of shakshuka and find out how to make this dish at home.
The base of shakshuka consists of a spicy tomato sauce, in which eggs are poached. The dish is enriched with an array of seasonings such as onion, garlic, paprika, and a mix of spices such as cumin, paprika and chilli powder. This creates a harmonious interplay of spices and flavours.
Shakshuka is not only flavourful, but also nutritious. Tomatoes form the base of the sauce and are rich in vitamins and antioxidants. Eggs add protein, while vegetables provide fibre and essential nutrients. This makes shakshuka a healthy choice for both brunch and evening meals.
Preparing shakshuka is easy and requires only one pan. Start by sautéing onion, garlic and pepper in olive oil. Then add the spices and tomato sauce, and simmer until the sauce thickens. Make small dimples in the sauce and break the eggs into them. Let the eggs poach until the yolks are still soft.
Shakshuka is versatile and can be served in different ways. It is often eaten with freshly baked bread, such as pita or naan, to dip the sauce on. You can also add your own twist to the dish by combining it with other ingredients, such as feta, olives or fresh herbs like coriander or parsley.
Are you ready to experience the flavour explosion of shakshuka? Check out our delicious recipe and find out how to prepare this culinary treat at home. Whether you are looking for a tasty brunch option or a healthy evening meal, shakshuka is sure to enchant you with its rich flavours and healthy ingredients.
Recipe Shaksuka in a skillet with sausage or without
Time: 30 minutes
Number of persons: 3
Pan: VH25H, VH25
Ingredients:
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red pepper, diced
- 2 cloves of garlic, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon paprika powder
- 1/2 teaspoon chilli powder (optional, for some extra spice)
- 400 g diced tomatoes (from a can)
- Salt and pepper to taste
- 4-6 eggs
- Fresh parsley or coriander, finely chopped (for garnish)
- Fresh bread (to serve)
- Optional: sliced BBQ sausages
Instructions:
- Preheat the barbecue over medium-high heat.
- Place a cast-iron skillet on the grill of the barbecue and add the olive oil. Let the oil heat up for a while.
- Add the chopped onion and diced red pepper to the skillet. Fry them for about 5 minutes, or until they soften.
- Add the chopped garlic, cumin powder, paprika and chilli powder to the skillet. Fry for another 1-2 minutes, or until the spices become fragrant.
- If you want to add BBQ sausages, add the sliced sausages to the skillet now and fry briefly with the vegetables.
- Add the diced tomatoes to the skillet and stir well. Bring to the boil.
- Season the sauce with salt and pepper. Simmer for about 10 minutes to allow the flavours to mix well and the sauce to thicken slightly.
- Make small dimples in the sauce and break the eggs into the dimples. Make sure the eggs do not break.
- Place the lid on the skillet or cover the skillet with aluminium foil. Leave the shakshuka on the barbecue for about 8-10 minutes, or until the eggs are poached to your liking. Keep an eye on it to avoid overcooking the eggs.
- Remove the skillet from the barbecue and garnish the shakshuka with fresh parsley or coriander.
- Serve the shakshuka straight from the skillet, along with fresh bread for dipping.
Enjoy your tasty shakshuka prepared directly in a skillet on the barbecue! Feel free to add BBQ sausages for extra flavour and texture.
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