Deliciously Tangy Shakshuka Recipe | NYT Cooking

Looking for a delicious Shakshuka recipe? Check out this mouthwatering dish from the New York Times. Perfect for breakfast, brunch, or dinner!

Looking to spice up your breakfast routine? Look no further than the mouthwatering Shakshuka recipe from The New York Times. This Middle Eastern dish is the perfect way to start your day with a burst of flavors. With its vibrant red tomato sauce, perfectly poached eggs, and a medley of aromatic spices, it's a feast for both the eyes and the taste buds. Whether you're a seasoned chef or a novice in the kitchen, this step-by-step guide will walk you through the process of creating a delicious Shakshuka that will impress even the most discerning palates.

Introduction

Shakshuka is a popular Middle Eastern dish that has gained immense popularity worldwide for its flavorsome and hearty nature. This tomato and egg-based dish is perfect for breakfast, brunch, or even dinner. In this article, we will walk you through the step-by-step instructions of making Shakshuka using the New York Times recipe.

Gathering Your Ingredients

Before you start cooking, make sure you have all the necessary ingredients at hand. For this Shakshuka recipe, you will need:

2 tablespoons of olive oil
1 large onion, thinly sliced
1 red bell pepper, thinly sliced
3 garlic cloves, minced
1 teaspoon of ground cumin
1 teaspoon of sweet paprika
1/8 teaspoon of cayenne pepper (adjust according to your spice preference)
1 can (14 ounces) of crushed tomatoes
Salt and pepper to taste
6-8 large eggs
Fresh parsley or cilantro for garnish

Preparing the Sauce

Start by heating the olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, and sauté until they become soft and slightly caramelized. This should take around 10 minutes. Stir occasionally to prevent burning.

Adding the Flavor

Next, add the minced garlic to the skillet and cook for an additional minute. Then, sprinkle the cumin, sweet paprika, and cayenne pepper over the vegetables. Stir well to coat them evenly and let the spices release their flavors for a minute or two.

Making It Saucy

Pour the can of crushed tomatoes into the skillet, season with salt and pepper according to your taste, and give everything a good stir. Reduce the heat to low and let the sauce simmer for about 10-15 minutes to allow the flavors to meld together and the sauce to thicken slightly.

Add the Eggs

Now comes the exciting part – cracking the eggs into the tomato sauce. Create small wells in the sauce using a spoon, making sure they are evenly spaced. Carefully crack one egg into each well, taking care not to break the yolks. This will create a beautiful presentation when the dish is served.

Cooking the Eggs

Cover the skillet with a lid and cook the eggs over low heat until the whites are set but the yolks are still runny. This should take around 5-7 minutes. If you prefer your eggs well-done, cook them for a few extra minutes.

Serving and Garnishing

Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle freshly chopped parsley or cilantro over the top of the Shakshuka for a burst of freshness and added flavor. You can also add a pinch of red pepper flakes if you like it spicy.

Enjoying Shakshuka

Shakshuka is best enjoyed straight from the skillet while it's still hot. Serve it with crusty bread or warm pita to soak up the delicious sauce and runny egg yolks. This dish is perfect for sharing with friends and family, as it brings people together around the table.

Conclusion

Now that you have the New York Times Shakshuka recipe and step-by-step instructions, you can easily recreate this delightful Middle Eastern dish in your own kitchen. Whether it's for breakfast, brunch, or a cozy dinner, Shakshuka is sure to impress with its rich flavors and vibrant colors. So grab your ingredients, follow the recipe, and enjoy this delicious culinary experience!

Introduction: Discover the savory and flavorful Shakshuka recipe from The New York Times.

If you're a fan of hearty and savory dishes, then you're in for a treat with this delicious Shakshuka recipe from The New York Times. Originating from North Africa, this dish has gained popularity around the world for its rich flavors and satisfying combination of eggs and tomato sauce. With a few simple ingredients and easy-to-follow steps, you'll be able to whip up a mouthwatering Shakshuka that is perfect for any time of the day.

Ingredients: Gather the essential ingredients, such as eggs, tomatoes, bell peppers, onions, and spices.

Before you begin preparing your Shakshuka, make sure you have all the necessary ingredients on hand. You will need:

6 large eggs
1 can (14 ounces) diced tomatoes
1 large bell pepper
1 medium onion
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon chili flakes
Salt and pepper to taste

Once you have gathered all these ingredients, you're ready to start preparing your Shakshuka.

Preparing the Vegetables: Begin by dicing the bell peppers and onions, then sauté them until they are tender.

Start by dicing the bell pepper and medium onion into small pieces. In a large skillet or frying pan, heat 2 tablespoons of olive oil over medium heat. Add the diced bell peppers and onions to the pan and sauté them until they become tender, which should take about 5-7 minutes. Stir occasionally to ensure even cooking.

Tomato Base: Pour in the diced tomatoes and let them simmer with the vegetables, creating a rich and tangy base.

Once the bell peppers and onions are tender, it's time to add the diced tomatoes to the pan. Pour in the entire can of diced tomatoes, including the liquid. Stir the mixture well, ensuring that the tomatoes are evenly distributed. Allow the mixture to simmer over medium-low heat for about 10 minutes, or until the sauce thickens slightly. This will create a rich and tangy tomato base for your Shakshuka.

Flavorful Spices: Add a pinch of cumin, paprika, and chili flakes to enhance the taste of the dish.

To take your Shakshuka to the next level in terms of flavor, it's time to add some spices. Sprinkle in 1 teaspoon of cumin, 1 teaspoon of paprika, and 1/2 teaspoon of chili flakes into the tomato mixture. These spices will add depth and a subtle kick to the dish. Stir well to ensure that the spices are fully incorporated and evenly distributed throughout the sauce.

Poaching the Eggs: Create small wells in the tomato mixture and gently crack the eggs into the wells, allowing them to poach perfectly.

Now comes the fun part – poaching the eggs! Using a spoon, create small wells in the tomato mixture, making sure there is enough space for each egg. Carefully crack each egg into a separate well, ensuring that the yolks remain intact. The wells will act as little nests for the eggs to cook in, allowing them to poach perfectly in the flavorful tomato sauce.

Cooking the Eggs: Cover the pan and let the eggs cook until the whites are set but the yolks are still runny.

Once all the eggs are in place, cover the pan with a lid or aluminum foil. This will create a gentle steam that will cook the eggs evenly. Let the eggs cook undisturbed for about 5-7 minutes, or until the whites are set but the yolks are still runny. The cooking time may vary depending on your preference for egg doneness, so keep an eye on them to achieve your desired level of doneness.

Optional Additions: Customize your Shakshuka by adding olives, cheese, or fresh herbs as a final touch.

If you're looking to add some extra flavor and texture to your Shakshuka, feel free to get creative with optional additions. Some popular choices include adding sliced olives for a briny bite, crumbled feta or goat cheese for a creamy tang, or fresh herbs like parsley or cilantro for a burst of freshness. Sprinkle these additions over the cooked eggs and tomato sauce before serving.

Serving Suggestions: Serve the Shakshuka hot with crusty bread or warm pita for a satisfying meal.

Your Shakshuka is now ready to be served! Transfer the cooked eggs and tomato sauce onto individual plates or a large serving platter. Shakshuka is best enjoyed hot, so make sure to serve it immediately. Pair it with some crusty bread or warm pita to soak up the delicious tomato sauce and runny egg yolks. The combination of flavors and textures will surely leave you satisfied and wanting more.

Enjoy!: Dive into this delicious and hearty Shakshuka, savoring the combination of flavorful eggs and savory tomato sauce.

Now that you have followed all the steps and your Shakshuka is ready, it's time to indulge in this mouthwatering dish. Take a moment to appreciate the flavors of the perfectly poached eggs, the rich and tangy tomato sauce, and the aromatic spices that come together to create a truly satisfying meal. Whether you enjoy it for breakfast, lunch, or dinner, this Shakshuka recipe from The New York Times is sure to become a favorite in your kitchen.

Shakshuka Recipe Nyt: A Tale of Spicy Delight

The Story of Shakshuka

Once upon a time, in the bustling streets of North Africa, a flavorful dish was born. It was called Shakshuka, a harmonious blend of spices, tomatoes, and eggs. This delectable recipe quickly spread its aroma across the region, captivating the taste buds of all who encountered it.

Instructions for the Perfect Shakshuka

If you wish to embark on a culinary adventure and create your own Shakshuka, follow these simple steps:

Gather the ingredients:
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 3 cloves of garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (adjust according to your heat preference)
- 1 can (14 ounces) crushed tomatoes
- Salt and pepper to taste
- 4-6 eggs
- Fresh parsley or cilantro for garnish
Heat olive oil in a large skillet over medium heat. Add the sliced onion and bell pepper, and sauté until they soften and begin to caramelize.
Add the minced garlic, cumin, paprika, and cayenne pepper to the skillet. Stir well to coat the vegetables with the aromatic spices.
Pour in the crushed tomatoes, and season with salt and pepper. Allow the mixture to simmer for about 10 minutes, until the flavors meld together.
Create small wells in the tomato mixture using a spoon. Carefully crack the eggs into each well.
Cover the skillet and let the eggs cook to your desired level of doneness. If you prefer runny yolks, it will take approximately 5 minutes.
Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with fresh parsley or cilantro.
Serve the Shakshuka hot, straight from the skillet, along with some crusty bread for dipping and savoring the rich flavors.

The Delightful Shakshuka Table

Now, let's take a look at the nutritional information for this tantalizing Shakshuka recipe:

Ingredient	Quantity	Calories
Olive oil	1 tablespoon	120
Onion	1 medium	44
Red bell pepper	1 medium	37
Garlic	3 cloves	13
Ground cumin	2 teaspoons	16
Paprika	1 teaspoon	6
Cayenne pepper	1/2 teaspoon	3
Crushed tomatoes	14 ounces	82
Eggs	4-6	72-108 (depending on quantity)

Indulge in the Shakshuka's exquisite blend of flavors and spices, and let it transport you to the vibrant streets of North Africa. Bon appétit!

Thank you for visiting our blog and taking the time to read about the delicious Shakshuka recipe from The New York Times! We hope you found the instructions clear and easy to follow, and that you're now inspired to give this flavorful dish a try in your own kitchen.

Shakshuka is a popular Middle Eastern and North African dish that combines eggs poached in a rich tomato sauce, spiced with cumin, paprika, and other aromatic spices. It's a versatile and satisfying meal that can be enjoyed for breakfast, lunch, or dinner. Whether you're cooking for yourself, your family, or hosting a brunch with friends, Shakshuka is sure to impress.

To make this recipe, start by sautéing onions, bell peppers, and garlic until they become soft and fragrant. Then, add in the tomatoes, spices, and a touch of sugar to balance the acidity of the tomatoes. Let the sauce simmer until it thickens slightly, creating a flavorful base for the eggs. Carefully crack the eggs into the sauce, cover the pan, and let them cook until the whites are set but the yolks are still runny. Garnish the dish with fresh herbs, such as cilantro or parsley, and serve it with warm crusty bread for dipping.

We hope you enjoy making and eating this Shakshuka recipe from The New York Times as much as we do. It's a simple yet impressive dish that will transport your taste buds to the vibrant streets of the Middle East and North Africa. Don't be afraid to experiment with the spices and add your own twist to the recipe. Feel free to share your thoughts and experiences in the comments below. Happy cooking!

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