introduction:
I'm Nomi i show you how to make shakshuka. This recipe is delicious for breakfast or dinner, and it's so easy. Check this out. (Natasha grunts) Hey everybody. It's Natasha of natashaskitchen. com. We're making shakshuka. We recently got back from a trip to Seattle
where my husband's cousin's husband, Alex made shakshuka for us for breakfast. And it was delicious! I want to show you why we fell in love with this recipe. We're using breakfast sausage, 'cause we're making it for breakfast, but you can use Italian sausage and make it for dinner. And make an Italian shakshuka. There's so many varieties and options with this recipe. You guys are gonna love it.
Ingredients:
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tbsp | |
| Onion | 1 medium | Chopped |
| Bell pepper | 1 medium | Chopped (any color, but red is common) |
| Garlic cloves | 3 cloves | Minced |
| Canned tomatoes | 1 can (14 oz) | Diced or crushed |
| Tomato paste | 2 tbsp | |
| Paprika | 1 tsp | |
| Cumin | 1 tsp | Ground |
| Chili powder or cayenne | 1/2 tsp | Adjust to taste |
| Salt | To taste | |
| Black pepper | To taste | |
| Eggs | 4-6 | |
| Fresh parsley or cilantro | For garnish | Chopped |
| Feta cheese (optional) | 1/4 cup | Crumbled |
How to make Shakshuka
Prepping onion, garlic, parsley.
Let's get started. And make sure, make sure that you subscribe to our channel if you haven't already to get more great recipes and tips. We'll start with some quick prep. Finely chop up one medium onion. You should have about one cup chopped. Next, peel and mince four garlic cloves. To quickly peel a clove of garlic, cut off the tough end, then smash it with the side of your knife. The skins should easily slide off. Once you've recovered from onion tears,
finely mince up your garlic and you should get about one and a half tablespoons of minced garlic. Now it seems like a lot of garlic, but it does mellow out on the skillet. Set that aside for later. And also finely chop one fourth cup of fresh parsley. Because the parsley goes in towards the end of the recipe, you definitely want to use fresh and not dried parsley. All right, that's it for our easy peasy prep.
Cooking breakfast sausage.
Now take a large skillet. This is about a 12 inch skillet and set that over medium heat. Drizzle in a tablespoon of olive oil, then add half a pound of breakfast sausage. You can also use chorizo for a spicy shakshuka or Italian sausage for an Italian version. I prefer the plain breakfast sausage because it's not spicy and I know my kids will love it. Break that up with the spatula as it cooks and saute for about five minutes over medium heat, or until the sausage is cooked through. Then transfer it to a plate. Now those brown bits on the bottom of the pan will add great flavor to the shakshuka
Sauteing onion and garlic.
So using the same pan without washing it, melt in four tablespoons of unsalted butter. Add your one cup of diced onions and saute that for about five minutes, stirring occasionally until the onions are soft and golden. Now add your minced garlic and continue stirring for another 30 seconds or until the garlic is fragrant.
Adding & seasoning peeled tomatoes.
Now it's time to add the 28 ounce can of whole peeled tomatoes with their juice. Since this is the main ingredient in the recipe, get the best quality tomatoes you can find, using organic or the San Marzano tomatoes works great. You want to bring those tomatoes to a simmer and to help them break down in the cooking process, cut them in half with a spatula. Now, season the tomatoes with half a teaspoon of salt and a quarter teaspoon of sugar.
Now the sugar is a surprising ingredient, but it does help to balance the acidity of the tomatoes. And it'll make all the difference in the flavor of your sauce. Reduce the heat and simmer the tomatoes for about 15 minutes. You do want to stir the tomatoes occasionally and break them down into smaller pieces as they cook. While that's simmering,
Sauteing bread for shakshuka.
I'm gonna quickly prep some bread to go with this because shakshuka is delicious with some toasted buttered bread. This is also a great way to revive one or two day old stale bread. Simply butter both sides of your toast. Then heat a large skillet over medium heat. Place the buttered bread right into the skillet and toast until it's golden brown on both sides. Depending on how hot your skillet is, buttered toast will cook very quickly. Anywhere between 30 to 90 seconds. So make sure to keep an eye on it. Once it's golden brown on both sides, transfer it to a plate.
Adding eggs, sausage & parsley.
The tomatoes have been simmering for about 15 minutes and you can see they're no longer watery, but they're starting to get saucy. You want the tomatoes to be thick enough to create little wells for the eggs. Crack about five eggs around the skillet and lightly season each egg with some salt. Now distribute your cooked sausage evenly around the eggs. Now last but not least, sprinkle on your chopped parsley. And it may seem like a lot of parsley, but it does soften into the skillet and adds great taste to the shakshuka.
