Shakshuka with pasta sauce is a classic Middle Eastern dish with a twist. This savory and satisfying dish combines the rich flavors of a traditional shakshuka with the added depth of a pasta sauce, resulting in a truly delicious meal.
To make this dish, you’ll need a handful of simple ingredients, including an onion and red bell pepper, halved cherry tomatoes, minced garlic, pasta sauce, olive oil, eggs, cumin, paprika, oregano, salt, and pepper. The combination of these ingredients creates a flavorful and hearty dish that’s perfect for any time of day. So why not give it a try and see for yourself how delicious this dish can be?
What Is Shakshuka?
Shakshuka is a popular Middle Eastern dish that is made by poaching eggs in a spicy tomato-based sauce. It is a simple and delicious dish that can be served for breakfast, lunch, or dinner. Shakshuka is a versatile dish that can be customized to suit your taste preferences.
Origins of Shakshuka
Shakshuka is believed to have originated in North Africa, specifically Tunisia and Libya. It was then introduced to Israel by Jewish immigrants from North Africa. Today, shakshuka is a popular dish in Israel and can be found in many restaurants and cafes.
Shakshuka Variations
While the basic recipe for shakshuka involves poaching eggs in a tomato-based sauce, there are many variations of the dish. Some people like to add vegetables such as bell peppers, onions, and zucchini to the sauce. Others prefer to add spices such as cumin, paprika, and chili powder to give the dish a more complex flavor.
One variation of shakshuka is to serve it with pasta sauce instead of the traditional tomato-based sauce. This adds a unique twist to the dish and can be a great way to use up leftover pasta sauce.
Pasta Sauce as a Shakshuka Base
Using pasta sauce as a base for shakshuka is not only possible but also incredibly tasty. Here are some tips on how to make the perfect shakshuka with pasta sauce.
Choosing the Right Pasta Sauce
When you choose the right pasta sauce for your shakshuka, there are a few things to keep in mind. First, look for a sauce that has a thick and chunky consistency. This will help the shakshuka hold together better and prevent it from becoming too watery. Second, choose a sauce that has a strong tomato flavor. This will add depth and richness to the shakshuka. Finally, consider the spice level of the sauce. If you prefer a spicier shakshuka, choose a sauce that has some heat.
Benefits of Using Pasta Sauce
Using pasta sauce as a base for shakshuka has several benefits. First, it’s a quick and easy way to make shakshuka. Instead of making a tomato sauce from scratch, you can simply use a jar of pasta sauce. This saves time and effort while still producing a delicious result. Second, using pasta sauce adds an extra layer of flavor to the shakshuka. The herbs and spices in the sauce complement the eggs and vegetables, creating a complex and satisfying dish. Finally, using pasta sauce as a base allows for endless variations. You can experiment with different types of pasta sauce to create new and exciting shakshuka flavors.
Ingredients:
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 1 cup of cherry tomatoes, cut in half
- 1 clove of minced garlic
- 1/2 cup of pasta sauce
- 3 tablespoons of olive oil
- 6 eggs
- 1/2 teaspoon of cumin
- 1/2 teaspoon of ground paprika
- 1/2 teaspoon of oregano
- Salt and pepper to taste
How to Make Shakshuka with Pasta Sauce?
- Start by cutting an onion and bell pepper into small cubes. Then, cut some cherry tomatoes into halves and mince some garlic.
- Make the pasta sauce in a little cup. Use a bigger pan with a cover so the veggies and sauce can be spread out nicely at the bottom.
- Put some olive oil in a pan on medium heat and toss in the onions. Cook them until they smell good, which should be around 2-3 minutes.
- Now, it’s time to add the bell peppers, cherry tomatoes, and garlic. Stir with a wooden spoon and cook for approximately 1 minute.
- Add cumin, oregano, paprika, salt, and pepper. Give it a good mix with a wooden spoon.
- Pour in the pasta sauce, stir it up nicely, lower the heat, and cover it with a lid. Let it simmer for around 5-10 minutes, or until the peppers and tomatoes get soft.
- Take off the lid and crack the eggs on the veggies. Make sure to spread them out evenly. Put the lid back on and cook on low until the eggs are done just the way you like them.
Serving Suggestions
Accompaniments
- Bread: Serve with crusty bread or pita to mop up the delicious sauce.
- Rice: For a heartier meal, serve with rice, preferably basmati or jasmine rice.
- Salad: Pair with a simple green salad with a lemony dressing to balance out the richness of the sauce.
- Cheese: Top with crumbled feta or grated Parmesan cheese for added creaminess and flavor.
Presentation Tips
- Individual servings: For a more elegant presentation, divide the shakshuka into individual ramekins before serving.
- Garnish: Sprinkle with fresh herbs like parsley or cilantro for a pop of color and freshness.
- Serve in the skillet: For a rustic and casual presentation, serve it directly in the skillet it was cooked in.
- Add toppings: Top with sliced avocado, chopped olives, or a dollop of sour cream for added texture and flavor.
Nutritional Information
This is a delicious and healthy meal option that provides a range of essential nutrients. Here are some of the key nutritional facts about this dish:
- Calories: A serving of this shakshuka contains approximately 300 calories, depending on the specific ingredients used.
- Protein: This dish is a great source of protein, with each serving containing around 13-15 grams. Protein is essential for building and repairing muscles and also helps to keep you feeling full and satisfied.
- Carbohydrates: This dish provides around 10 grams per serving.
- Fiber: Each serving contains around 2 grams.
- Vitamins and minerals: Shakshuka with pasta sauce is packed with vitamins like C and A, plus iron and calcium. They’re crucial for keeping you healthy and feeling good.
Storage and Reheating Instructions
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool down to room temperature before refrigerating.
- If you want to freeze the dish, transfer it to a freezer-safe container and store it in the freezer for up to 2-3 months. Let it thaw in the fridge overnight before you heat it again.
- When it’s time for reheating, you can do so on the stovetop or in the microwave. If reheating on the stovetop, add some water or broth to the pan to prevent the dish from drying out.
- If reheating in the microwave, don’t forget to use a microwave-safe lid or plastic wrap to avoid any splatters while covering the dish. Reheat in 30-second intervals, stirring in between until it’s heated through.
- I recommend adding fresh herbs or a sprinkle of cheese on top of the reheated shakshuka for an extra burst of flavor.
Common Mistakes to Avoid
There are a few common mistakes to avoid to ensure your dish turns out perfectly.
Firstly, be careful not to overcook the eggs. Shakshuka is all about the runny yolk, and if you leave the eggs in the sauce for too long, they will become overcooked and lose their delicious gooey texture. To avoid this, remove the pan from the heat as soon as the whites are set but the yolks are still runny.
Another mistake to avoid is adding too much salt. Pasta sauce is already quite salty, so be sure to taste the sauce before adding any additional salt. If you do need to add salt, do so sparingly and taste as you go to avoid over-seasoning the dish.
Lastly, don’t forget to garnish your dish with fresh herbs and a sprinkle of feta cheese. These finishing touches will add a burst of flavor and elevate the dish to the next level.
Conclusion
In my opinion, shakshuka with pasta sauce is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The combination of eggs, tomatoes, and spices creates a flavorful and satisfying meal that can be customized to your liking.
One of the best things about it is its versatility. You can add different vegetables, meats, or cheeses to make it your own. You can also adjust the level of spice to your preference, making it mild or hot.
Another great aspect of this dish is its simplicity. With just a few ingredients, you can create a hearty and filling meal that is sure to please. Plus, it’s a one-pan dish, which means less cleanup!
Overall, I highly recommend trying shakshuka with pasta sauce if you haven’t already. It’s a flavorful and easy-to-make dish that is perfect for any time of day. Give it a try and see for yourself!
Did you know? The best way to eat shakshuka is with a pita bread.
Get this homemade pita bread recipe now (by clicking the image below):
