Shakshuka with scrambled eggs is a flavorful combination of eggs, tomatoes, and spices, and it’s perfect for a hearty breakfast or brunch.
To make it, you’ll need a few key ingredients. These include feta cheese, parsley, Aleppo pepper flakes, olive oil, coriander seeds, onions, red bell peppers, garlic, cumin seeds, tomato paste, paprika, fresh and cherry tomatoes, rose harissa, water, salt, black pepper, and of course, eggs. With these ingredients on hand, you’ll be able to create a delicious and satisfying breakfast that’s sure to impress your family and friends.
Whether you’re a pro in the kitchen or just starting, this recipe is a fantastic addition to your cooking skills. Not only is it easy to make, but it’s also packed with flavor and nutrition. So why not give this recipe a try and see for yourself why this dish has become a breakfast favorite around the world?
What Is Shakshuka?
Shakshuka is a popular Middle Eastern dish that has become a favorite in many parts of the world, including the United States.
Origin of Shakshuka
Shakshuka comes from North Africa and is a favorite breakfast in lots of Middle Eastern places. The dish is made by cooking eggs in a spicy tomato sauce with onions, peppers, and various spices. The name “Shakshuka” is derived from the Arabic word “shakshouka,” which means “a mixture.”
Traditional Shakshuka Ingredients
The traditional Shakshuka recipe includes eggs, tomatoes, onions, peppers, garlic, and spices such as cumin, paprika, and chili powder. Some variations of the dish include adding feta cheese, olives, or spinach to the mix.
To prepare Shakshuka, the vegetables are sautéed in a pan until they are soft, then the tomato sauce is added and simmered until it thickens. The eggs are then cracked into the sauce and cooked until the whites are set but the yolks are still a bit runny.
Scrambled Eggs Variation
One variation that I have recently discovered is adding scrambled eggs to the mix. Not only does it add a new texture to the dish, but it also provides some additional health benefits.
Benefits of Adding Scrambled Eggs
Eggs are an excellent source of protein, which is essential for maintaining muscle mass and keeping you feeling full for longer periods. They are also high in vitamins B12 and D, important for maintaining healthy bones and a strong immune system.
In addition to the health benefits, adding scrambled eggs to shakshuka also creates a creamier texture and adds a delicious, buttery flavor. The eggs absorb the spices and tomato sauce, creating a unique and satisfying taste.
Differences from Traditional Shakshuka
While the addition of scrambled eggs may seem like a small change, it creates a significantly different dish. Traditional shakshuka is typically made with poached eggs, which have a runny yolk. Scrambled eggs, conversely, have a creamy texture and are fully cooked.
This difference in texture and cooking method changes the overall flavor and experience of the dish. The scrambled eggs create a creamier and richer taste, while the poached eggs provide a more delicate and runny yolk.
Ingredients:
- 3 oz (90 g) of crumbled feta
- ½ cup (10 g) of roughly chopped parsley
- 1.5 teaspoon of Aleppo pepper flakes
- 10 tablespoons of (75 ml) olive oil
- 3 teaspoons of lightly toasted and crushed coriander seeds
- 2 thinly sliced onions
- 2 seeded red bell peppers, cut into ½-inch slices
- 6 minced garlic cloves
- 1 teaspoon of lightly toasted and crushed cumin seeds
- 2 teaspoons of tomato paste
- ½ teaspoon of paprika
- 2 lb (1 kg) of roughly chopped tomatoes
- 5 oz (150 g) of cherry tomatoes
- 4 teaspoons of rose harissa
- ⅔ cup of water
- Salt and black pepper
- 8 lightly beaten eggs
How to Make Shakshuka with Scrambled Eggs?
- Start by preparing the feta mixture. Mix the feta with parsley, Aleppo pepper flakes, coriander seeds, and olive oil (6 tablespoons) in a bowl and set it aside.
- Next, heat olive oil (4 tablespoons) in a large cast-iron skillet over medium-high heat and sauté the onion until it’s softened and lightly browned. Then, add the bell pepper and cook it for another 5 minutes. After that, stir in garlic, cumin seeds, tomato paste, paprika, and coriander seeds and cook until it smells good, usually around 1 minute.
- Add cherry tomatoes, chopped tomatoes, rose harissa, salt, black pepper, and water to the skillet and simmer over medium heat for 15 minutes, stirring occasionally. Once it’s done, stir in the eggs with another salt and black pepper pinch. Gently fold the eggs so that they’re partially mixed in, then decrease the heat to medium-low, cover the pan, and cook for 4 minutes or until the eggs are set.
- Finally, remove the skillet from the heat and divide the shakshuka among serving bowls. Top it with the marinated feta and remaining Aleppo pepper flakes.
Serving Suggestions
Accompaniments
When serving this shakshuka, I recommend pairing it with some fresh pita bread or crusty sourdough toast. The bread helps to soak up the delicious tomato sauce and adds a nice texture contrast to the dish.
For a bit of added freshness, I like to serve a simple salad of chopped cucumber, tomato, and red onion on the side. The coolness of the salad is a perfect complement to the warm and spicy shakshuka.
Presentation Tips
To make your shakshuka look as good as it tastes, consider adding a few finishing touches to the presentation. Add a dash of fresh herbs, like parsley or cilantro, on top for a burst of color and extra flavor.
You can also add a dollop of labneh or Greek yogurt on top of the shakshuka for a creamy contrast to the spicy tomato sauce. Finally, consider serving the dish in small cast iron skillets for a rustic and charming presentation.
Nutritional Information
Calorie Count
As a breakfast dish, this is a great source of energy to start your day. A single serving contains approximately 300-350 calories, depending on the ingredients used. Tomatoes, eggs, onions, and peppers are all low in calories, making shakshuka with scrambled eggs a healthy and filling breakfast option.
Health Benefits
This is a nutritious and healthy breakfast option that provides various health benefits. The dish is rich in protein, vitamins, and minerals, essential for maintaining good health. Tomatoes, the main ingredient in shakshuka, are a great source of vitamin C, potassium, and lycopene. Lycopene is a powerful antioxidant that helps to protect the body against diseases such as cancer and heart disease.
Eggs are a good source of protein and contain all the essential amino acids that the body needs. Protein is essential for repairing and building your muscles, and it also helps to keep you feeling full for longer periods. The vegetables used in shakshuka, such as onions and peppers, are also rich in vitamins and minerals essential for maintaining good health.
Customization Ideas
As much as I love this classic recipe, sometimes I like to switch things up and add my twist to the dish. Here are a few customization ideas that you can try:
Vegan Options
If you’re a vegan, you can still enjoy the delicious flavors of shakshuka by substituting the feta with vegan cheese and the eggs with vegetables. Some great options include:
- Mushrooms: They add a meaty texture and earthy flavor to the dish.
- Spinach: It’s a great way to add some greens to your meal and it pairs well with the tomato sauce.
- Roasted red peppers: They add a smoky flavor and a pop of color to the dish.
Spice Variations
If you like your food spicy, you can adjust the spice level of this shakshuka to your liking. Here are some spice variations to try:
- Harissa: This North African spice paste adds a smoky, spicy flavor to the dish.
- Cayenne pepper: It adds a fiery kick to the dish and pairs well with the tomato sauce.
- Smoked paprika: It adds a smoky flavor and a beautiful red color to the dish.
You can also experiment with different herbs and spices to add some extra flavor. Cumin and turmeric are some great options that pair well with the tomato sauce.
Storage and Reheating
Refrigeration Guidelines
This shakshuka can be stored in the refrigerator for up to 3-4 days if stored in an airtight container. It’s important to let the dish cool to room temperature before placing it in the refrigerator to prevent condensation and bacterial growth.
Best Reheating Practices
The best way to reheat this dish is on the stovetop over medium heat. Simply add a splash of water or broth to the pan to prevent the eggs from drying out. Stir occasionally until the dish is heated through.
If you’re short on time, you can also reheat it in the microwave. Place the dish in a microwave-safe container and cover with a damp paper towel. Heat on high for 1-2 minutes, or until heated through. Be sure to stir the dish halfway through to ensure even heating.
It’s important to note that reheated eggs can have a slightly different texture than freshly cooked eggs. To combat this, you can add a splash of milk or cream to the eggs before reheating to help make them creamier.
Common Mistakes to Avoid
Here are some tips to ensure that your dish turns out perfectly every time:
- Overcooking the eggs: One of the most common mistakes when making shakshuka with scrambled eggs is overcooking the eggs. This can result in dry, rubbery eggs that are not very appetizing. To avoid this, make sure to cook the eggs just until they are set, but still moist and creamy.
- Using too much salt: While salt is an important ingredient in shakshuka, it’s important not to overdo it. Using too much salt can overpower the other flavors in the dish and make it unappetizing. Start with a small amount of salt and add more as needed.
- Not using enough spices: Shakshuka is a dish that is meant to be flavorful and spicy. If you don’t use enough spices, the dish can be bland and uninteresting. Make sure to use a variety of spices, such as cumin, paprika, and chili powder, to give the dish depth and complexity.
Conclusion
I hope this article has inspired you to try making shakshuka with scrambled eggs at home. It’s a delicious and easy dish to make for any meal of the day.
One of the things I love about shakshuka is how versatile it is. You can add any vegetables or spices you like to make it your own. I like to add bell peppers, onions, and cumin to mine.
Another great thing about it is that it’s a healthy and filling meal. The eggs provide protein and the vegetables add fiber and nutrients. Plus, it’s a one-pan meal, which means less cleanup for you.
If you’re looking for a new breakfast or brunch option, give shakshuka with scrambled eggs a try. It’s sure to become a new favorite in your household.
Did you know that Shirazi salad pairs really well with this shakshuka?
Get its recipe now (by clicking the image below):
