Shakshuka with canned tomatoes is a hearty and flavorful Middle Eastern dish that combines eggs, tomatoes, and a variety of spices. It’s a perfect meal for any time of day, whether you’re looking for a tasty breakfast, brunch, or dinner.
To make this dish, you’ll need a few key ingredients. You’ll need olive oil, onions, garlic, red bell pepper, tomato paste, cumin, paprika, and red pepper flakes. In addition, you will need of course a can of diced tomatoes and eggs.
What Is Shakshuka?
Shakshuka is a traditional Middle Eastern dish that has become increasingly popular in recent years. It is a flavorful and hearty dish that is perfect for any meal, and it is typically served with bread for dipping.
Historical Background
The origins of shakshuka are not entirely clear, but it is believed to have originated in North Africa and spread throughout the Middle East and Mediterranean. Some sources suggest that shakshuka was originally a dish made by Tunisian Jews, while others believe that it was created by North African Berbers.
Cultural Significance
Shakshuka is a popular dish in many Middle Eastern and Mediterranean countries, and it is often enjoyed as a communal meal with friends and family. In Israel, shakshuka is a common breakfast dish, and it is often served in cafes and restaurants. Shakshuka has become so popular in Israel that it is now almost considered a national dish.
Ingredients:
- 1 tablespoon of olive oil
- 1/2 cup of diced yellow or white onion
- 3 cloves of minced garlic
- 1 large finely diced red bell pepper
- 1/2 teaspoon of sea salt
- 1 tablespoon of tomato paste
- 1 teaspoon of ground cumin
- 1 teaspoon of sweet paprika
- 1/4-1/2 teaspoon of red pepper flakes
- 28 ounces of canned diced tomatoes
- 4 large eggs
- Fresh basil or parsley (optional, to garnish)
- Ground black pepper (optional, to garnish)
How to Make Shakshuka with Canned Tomatoes?
- Warm a big skillet with a lid on medium heat. Pour in olive oil, toss in onions, and cook for about 2 minutes until they’re a bit see-through. Add garlic, red bell pepper, and salt, and sauté 4-5 minutes, stirring often, until they’re soft and smell good.
- After that, toss in tomato paste, paprika, cumin, and red pepper flakes. Cook for a minute until it smells good. Add canned tomatoes, stir, and let it gently simmer. Cover and cook for 20-25 minutes, stirring now and then, until tomatoes break down, bell pepper softens, and flavors pop. Taste and tweak with more cumin, red pepper flakes, or salt as you like.
- Now, make four little holes in the tomato mix using a spoon’s back. Carefully crack an egg into each hole. Sprinkle some salt on the eggs, cover the pan, and cook for 4-6 minutes, adjusting for your preferred egg doneness. If you like them over-hard, cook for 8 minutes.
- Once the eggs are cooked, turn off the heat, sprinkle with parsley, basil, or black pepper (optional), and serve! Shakshuka pairs well with grilled cheese sandwiches, toasted bread, or roasted potatoes.
Serving Suggestions
Accompaniments
You can’t go wrong with a slice of crusty bread or a warm pita to mop up all the delicious tomato sauce. If you’re looking to add some freshness to your dish, consider serving it with a simple side salad of mixed greens dressed with lemon juice and olive oil.
For a heartier meal, I like to serve shakshuka with some roasted vegetables on the side. My go-to options are roasted sweet potatoes or cauliflower, but you can use any veggies that you have on hand. The sweetness of the roasted vegetables pairs perfectly with the tangy tomato sauce of the shakshuka.
Presentation Tips
Presentation is key when it comes to serving shakshuka. After all, you want your dish to look as good as it tastes! One simple way to elevate your presentation is to sprinkle fresh herbs, like parsley or cilantro, over the shakshuka. This adds a pop of color and freshness that will make your dish look even more appetizing.
Another presentation tip is to serve your shakshuka in individual cast iron skillets or ramekins. This not only looks cute and rustic, but it also keeps the shakshuka warm for longer. Plus, everyone gets their portion, which is always a crowd-pleaser.
Variations and Substitutes
Spice Level Adjustments
Shakshuka can be adjusted to your preferred spice level. If you prefer a milder dish, reduce the amount of chili flakes or omit them altogether. If you like it spicy, add more chili flakes or use a hotter variety of chili. You can also add other spices such as cumin or paprika to enhance the flavor.
Tomato Substitutes
If you don’t have canned tomatoes, you can use fresh tomatoes instead. Chop them up and cook them down until they become saucy. You can also use tomato sauce or passata if you have them on hand.
Egg Substitutes
If you’re allergic to eggs or don’t eat them, you can still enjoy shakshuka. Simply omit the eggs and add extra vegetables or tofu for protein. You can also use egg substitutes such as tofu scramble or chickpea flour scramble.
Nutritional Information
Health Benefits
This is a dish that is not only delicious but also packed with nutrients. This dish is a great source of protein, fiber, and vitamins, making it a healthy option for any meal of the day.
The eggs in shakshuka are an excellent source of protein, which is essential for building and repairing muscles. The canned tomatoes used in this dish are rich in lycopene, a powerful antioxidant that has been linked to a reduced risk of heart disease and certain types of cancer. Additionally, the onions and peppers used in shakshuka are a good source of fiber, which can help regulate digestion and lower cholesterol levels.
Caloric Content
If you’re watching your calorie intake, you’ll be pleased to know that this is a relatively low-calorie dish. One serving of shakshuka contains around 200-300 calories, depending on the size of the portion and the ingredients used. This dish is also low in fat, making it a great option for those who are trying to maintain a healthy weight.
Storage and Reheating
Refrigeration
Once you have made your delicious shakshuka with canned tomatoes, it’s important to store it properly to maintain its freshness. I recommend transferring the shakshuka to an airtight container and placing it in the refrigerator. It can be stored for up to 3 days in the fridge.
Best Reheating Methods
When it’s time to reheat your shakshuka, there are a few methods that work well. My personal favorite is to reheat it on the stovetop over low heat. This allows the shakshuka to heat evenly without overcooking the eggs. Be sure to stir occasionally to prevent sticking.
Another option (which I less recommend) is to reheat it in the microwave. I suggest covering the container with a damp paper towel to prevent the shakshuka from drying out. Heat it in 30-second intervals, stirring in between, until it’s heated through.
Common Mistakes to Avoid
- Using too much or too little seasoning: Shakshuka is all about the spices, but it’s easy to go overboard. Be careful not to use too much cumin or paprika, as they can easily overpower the dish. On the other hand, don’t be too timid with the spices either. A little bit of heat goes a long way in this dish.
- Not cooking the canned tomatoes long enough: Canned tomatoes can be a great shortcut, but they need to be cooked down properly to achieve the right consistency. Don’t rush this step or your shakshuka will end up watery and bland.
- Not letting the eggs cook through: It’s important to let the eggs cook until the whites are set and the yolks are still runny. If you’re not careful, you might end up with undercooked eggs, which is not only unappetizing but also a potential health hazard.
- Not serving with the right accompaniments: Shakshuka is traditionally served with bread or pita to mop up the rich tomato sauce. Don’t skimp on the carbs, as they’re an essential part of the dish. Additionally, a dollop of yogurt or a sprinkle of feta can add a nice tangy contrast to the spiciness of the shakshuka.
Conclusion
In conclusion, shakshuka with canned tomatoes is a convenient and affordable way to make this delicious dish. The canned tomatoes provide a consistent flavor and texture, making it easy to achieve the perfect balance of sweetness and acidity.
Additionally, canned tomatoes are a great source of lycopene, an antioxidant linked to various health benefits. By using them in shakshuka, you can enjoy a flavorful meal while also getting some important nutrients.
Overall, I highly recommend using canned tomatoes in your shakshuka recipe. It’s a simple and easy way to elevate the dish and make it even more delicious. Don’t be afraid to experiment with different spices and herbs to make this recipe your own!
By the way, this Lebanese kaak is perfect for dipping in your shakshuka.
Get its recipe now (by clicking the image below):
