Shakshuka! Now that is a cool breakfast idea. Have you ever had it? The first time I had it my sister had made it for us. I was blown away by the deliciousness. Shakshuka has more than a few things going for it. It’s fun to say, easy to make and lovely to eat. So, here is an easy shakshuka recipe for you to try.
Easy Shakshuka Recipe with Baked Beans & Sausage
Shakshuka is a simple one-pan meal that makes a statement, and it’s a great recipe to keep in your back pocket. Not only is it a great breakfast, it’s also suitable for lunch and dinner. Want to learn how to make it? Then keep reading…
For starters, let’s understand what is shakshuka, what to eat it with and the possible variations.
What Is Shakshuka?
Firstly, the word shakshuka comes from Arabic, meaning, “a haphazard mixture” or “all mixed up.” Shakshuka is a dish of eggs poached in a hearty sauce of tomatoes. It is also commonly spiced with coriander and paprika. The dish has existed in Mediterranean cultures for centuries.
What to Eat Shakshuka with?
Shakshuka can be eaten for breakfast on the other hand for lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce. Also, if you are gluten-intolerant or avoiding gluten, skip the bread. So, for dinner you could serve it with a green side salad. That is an option for a light and easy meal.
Easy Shakshuka Recipe Variations
There is an unlimited number of variations of the shakshuka recipe. Either than putting together whatever you have available. You could make it with beans, meats also vegetables just to list a few. Similarly, the type of eggs you use can also be different.
I have made shakshuka a few times, but I have never made the exact same version more than twice. So, the base of shakshuka is the poached eggs in a hearty sauce of tomatoes. You could add meat to the sauce, like sausage, ground beef/lamb, chicken/beef strips and biltong. On the other hand, you could add beans like baked beans, white beans or kidney beans. Also, vegetables like spinach, carrots and zucchini.
Now Let’s Make It…
Easy Shakshuka Recipe with Baked Beans & Sausage
Prep Time: 10 mins Cook Time: 30 mins Yield: Serves 4
- 3 tbsp Olive Oil
- 1 Yellow Onion, chopped
- ½ Green Pepper, chopped
- Garlic Clove, peeled, chopped/ 1 tbsp minced Garlic
- 2 tsp Ground Coriander
- 2 tsp Paprika
- 2½ tsp Parsley
- 3 tbsp Tomato Paste
- 3 Ripe Tomatoes, 2 cups chopped
- Salt and Pepper
- 250g Pork Sausage or Beef Sausage, cooked & chopped
- 215g Canned Baked Beans
- 8 Large Eggs
- Crushed Chilies (optional)
- Heat 3 tbsp. olive oil in a large skillet. Add the chopped onions, green peppers, garlic and spices. Cook, while stirring occasionally, until the vegetables have softened, about 5 minutes.
- After that, add the tomato paste and tomatoes. Season with salt and pepper also add a little water. Cover and let simmer for about 10 – 15 minutes.
- Add the cooked sausage after that add the tin of baked beans to simmer for 5 minutes. Cook a bit longer to allow the mixture to reduce and thicken. Taste so you can adjust the seasoning to your liking.
- Using a wooden spoon, make indentations, or “wells,” in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention. Also season the eggs with salt and pepper if you like.
- Lower the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover. Serve with warm toasted bread, pita, or your choice of crusty bread. (You can add more black pepper or crushed red pepper, if you like.)
Making Shakshuka Picture Gallery
Easy & Useful Shakshuka Tips
- Get the Sauce Nice and Thick
You need a thick tomato sauce to support the eggs in this recipe, so don’t cut the simmering time short! I let mine cook for a full 15 minutes before I crack in the eggs.
- Make Sure You Have A Large Enough, Lidded Skillet
You’ll need to be able to cover the pan in this recipe, because it’s essential for poaching the eggs evenly and gently.
- Use However Many Eggs Are Appropriate for Your Pan
I list a range for the number of eggs in this recipe, and how many you use is up to you. There should be a little space between each egg in the pan – they shouldn’t be crowded. In my skillet, I can fit up to 5. But if I’m just making this recipe for two, I stick with 4 eggs.
- Adjust the Timing Depending on How You Like Your Eggs
How long you cook your eggs will depend on how you like them. I love mine when the egg whites have just set and the yolks are slightly runny, so I take them off the heat after 8 minutes. If you like firmer yolks, you can cook them for up to 10 minutes. Also keep in mind that they’ll continue to cook in the hot sauce even after you take them off the stove.
Maybe Don’t Use Your Cast Iron Pan.
You’ll often see shakshuka cooked in cast iron pans. However, if your pan isn’t seasoned very well, I don’t recommend it. The acidic tomato mixture can eat away at the seasoning, at which point the iron pan can impart some tinny flavour. I used my stainless-steel skillet instead.
How to Add Meat
If you want to add meat, cook about 1/2 ground beef or ground lamb in some extra virgin olive oil. Season well with spices, salt and pepper. Once fully cooked, remove the meat from the skillet, wipe the skillet well and follow steps #1 and #2 to make the shakshuka sauce, only this time, add the cooked ground meat to the skillet to simmer with the tomatoes for 15 minutes or so before adding the eggs.
Make Ahead Tip
You can prepare the tomato mixture (or sauce) part of this shakshuka recipe one night in advance. Follow steps #1 and #2 to prepare the shakshuka tomato sauce. Let cool completely, then store in the fridge in a tight lid glass container. When you are ready the next morning, warm up the shakshuka sauce in a skillet and add the eggs and follow steps #3 to #6.
Lastly, leftovers will keep for 1 to 2 days if stored properly in the fridge in tight-lid glass containers. Warm up over medium heat, adding a little more liquid to the shakshuka sauce if needed.
So, there you have it, an easy shakshuka recipe with baked beans & sausage.
Are you having shakshuka for breakfast, lunch or dinner?
Let me know in the comments bellow.
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