Shakshuka with Cherry Tomatoes: A One-Pan Breakfast Dish

Vegetarian Dishes

shakshuka with cherry tomatoes

Shakshuka with cherry tomatoes is a flavorful combination of eggs, tomatoes, and spices, and the addition of sweet cherry tomatoes takes it to the next level.

To make this dish, you’ll need a handful of ingredients including caraway seeds, cumin seeds, garlic, onion, red pepper, cumin, coriander, smoked paprika, chili flakes, cherry tomatoes, canned chopped tomatoes, eggs, halloumi cheese, and fresh herbs like coriander or parsley. These ingredients come together to create a rich and satisfying meal that’s perfect for weekend brunch or a lazy morning at home.

The key to making a delicious shakshuka is to use fresh, high-quality ingredients and to let the flavors develop slowly over low heat. With just a little bit of prep work and some patience, you can create a restaurant-quality breakfast that’s sure to impress. So why not give this recipe a try and see for yourself why it’s become one of my favorite dishes?

What Is Shakshuka?

Shakshuka is a popular Middle Eastern and North African dish that has become increasingly popular in recent years. It is a flavorful and healthy dish that is perfect for breakfast, brunch, or even dinner. This dish features eggs poached in a zesty tomato sauce, served with bread.

Origins of Shakshuka

The origins of shakshuka are somewhat unclear. Some people believe that it originated in Tunisia, while others believe that it originated in the Middle East. Regardless of its origins, shakshuka has become a staple dish in many parts of the world.

Shakshuka Variations

While the basic ingredients of shakshuka are eggs and tomato sauce, there are many variations of the dish. Some people add vegetables like bell peppers or spinach to the tomato sauce, while others add different spices like cumin or paprika. Some people even add meat like lamb or beef to the dish.

red tomato on green surface

Ingredients:

How to Make Shakshuka with Cherry Tomatoes?

  1. First, heat some olive oil in a big frying pan on medium-low heat. Then, toss in the caraway and cumin seeds and cook them for a few minutes. Next, throw in the garlic, onion, and red pepper. Cook for 8 to 10 minutes until the onion turns soft. Mix in the rest of the spices and cook for 2 more minutes.
  2. Toss in the cherry tomatoes and cook until they begin to soften. After that, add the canned tomatoes, and season with salt and pepper. Let everything simmer together. Let it cook for 12 to 15 minutes until the sauce thickens. Taste it and add more seasoning if needed.
  3. While that’s cooking, heat a grill pan over high heat until it’s really hot. Slice the halloumi into pieces.
  4. Use a spoon to make four little holes in the sauce. Crack an egg into each hole. Cover the pan and cook for 5 to 8 minutes until the eggs are cooked as you like.
  5. While the eggs are cooking, grill the halloumi until both sides have nice char marks.
  6. When the eggs are cooked, sprinkle some flaky salt over them. Arrange the grilled halloumi between the eggs. Top with chopped coriander and serve with toasted bread for dipping.

Serving Suggestions

  • Bread: Serve the shakshuka with a side of crusty bread, such as a baguette or sourdough. The bread can be used to soak up the delicious tomato sauce and runny egg yolks.
  • Rice or Quinoa: For a heartier meal, serve the shakshuka over a bed of rice or quinoa. This is a great option for those who are gluten-free or looking to add more protein to their meal.
  • Salad: Pair the shakshuka with a simple salad of mixed greens and a lemon vinaigrette. The acidity of the salad will complement the richness of the tomato sauce.
  • Hummus and Pita: For a Middle Eastern twist, serve the shakshuka with a side of hummus and warm pita bread. The creamy hummus is a great contrast to the spicy tomato sauce.

Nutritional Information

Calories

A typical serving of shakshuka with cherry tomatoes contains around 250-300 calories. This makes it a great option for those who are watching their calorie intake.

Protein

Shakshuka is a great source of protein. A serving typically contains around 15-20 grams of protein, which is equivalent to the amount of protein found in a small chicken breast.

Carbohydrates

Shakshuka is a low-carb meal option. A serving typically contains around 10-15 grams of carbohydrates.

Vitamins and Minerals

This is a great source of vitamins and minerals. It contains high levels of vitamin C, which is essential for a healthy immune system. It also contains vitamin A, which is important for maintaining healthy eyesight. Additionally, shakshuka contains iron, calcium, and potassium.

Storing and Reheating

After making this delicious shakshuka, you might find yourself with leftovers. Fortunately, storing and reheating shakshuka is quite easy.

To store the shakshuka, let it cool to room temperature and then transfer it to an airtight container. It can be stored in the refrigerator for up to three days.

When it comes to reheating, there are a few options. One is to simply heat it in a skillet on the stove over medium heat. Another option is to microwave it in a microwave-safe dish, stirring occasionally to ensure even heating.

To prevent the eggs from overcooking during reheating, it’s important to not overheat the shakshuka. Start with shorter heating times and adjust as needed.

It’s worth noting that the texture of the tomatoes may change slightly after being stored and reheated. However, the flavor should still be delicious.

Common Mistakes

  1. Overcooking the eggs: One of the most common mistakes when making shakshuka is overcooking the eggs. It’s important to keep an eye on the eggs and take them off the heat as soon as the whites are set but the yolks are still runny. This will ensure that the eggs are perfectly cooked and not rubbery.
  2. Using too much liquid: Another mistake that many people make when making shakshuka is using too much liquid. This can result in a watery dish that lacks flavor. To avoid this, use just enough liquid to cover the bottom of the pan and then let the tomatoes and other ingredients cook down and thicken the sauce.
  3. Not seasoning enough: Seasoning is key when it comes to making a flavorful shakshuka. Don’t be afraid to add plenty of salt, pepper, and other spices to the dish. Taste as you go and adjust the seasoning as needed to ensure that the flavors are balanced.
  4. Using the wrong type of tomatoes: While cherry tomatoes work well in shakshuka, it’s important to choose ripe, flavorful tomatoes. If you use bland or underripe tomatoes, your dish will lack flavor. Look for tomatoes that are bright red and fragrant, and avoid any that are mushy or discolored.

Conclusion

I have to say, shakshuka with cherry tomatoes is a delicious and easy-to-make dish that I will be adding to my regular recipe rotation. The combination of sweet and tangy cherry tomatoes with the savory eggs and spices creates a flavor explosion in every bite.

One of the things I love about this dish is its versatility. It can be served for breakfast, lunch, or dinner, and can be easily modified to suit different tastes. For example, you can add feta cheese or olives for a Mediterranean twist, or jalapenos for a spicy kick.

Another great thing about it is that it’s a healthy option. The tomatoes are packed with vitamins and antioxidants, while the eggs provide a good source of protein. Plus, it’s a one-pan meal, which means less cleanup and more time to enjoy your delicious creation.

Overall, I highly recommend giving shakshuka with cherry tomatoes a try. It’s a flavorful and nutritious dish that is sure to impress your taste buds. So, grab some cherry tomatoes and eggs, and get cooking!

By the way, did you know that vegetable salad with tahini pairs perfectly with this shakshuka?
Get the recipe now (by clicking the image below):
salata tahini

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