Description of this recipe
Roasted Pepper Shakshuka is a vibrant and hearty dish that combines the smoky sweetness of roasted peppers with the rich flavors of tomatoes and aromatic spices. Topped with perfectly poached eggs, this dish is a perfect blend of textures and tastes, making it a delightful breakfast or brunch option. Serve it alongside warm flatbreads for a satisfying meal that will leave you craving more.
Why you will love this recipe
This recipe is not only delicious but also incredibly versatile. It can be enjoyed at any time of the day, whether for breakfast, lunch, or dinner. The use of ras el hanout adds a unique depth of flavor that elevates the dish beyond traditional shakshuka. Plus, it’s a one-pan meal, which means less cleanup and more time to enjoy your culinary creation. With its beautiful presentation and wholesome ingredients, Roasted Pepper Shakshuka is sure to impress family and friends alike.
Introduction
Shakshuka, a dish that originated in North Africa and has gained immense popularity across the globe, is known for its simple yet satisfying combination of eggs poached in a spicy tomato sauce. This Roasted Pepper Shakshuka takes the classic recipe up a notch by incorporating sweet, roasted peppers that add a delightful sweetness and depth of flavor. The dish is not only visually appealing with its vibrant colors but also packed with nutrients, making it a wholesome option for any meal. Whether you’re a seasoned cook or a kitchen novice, this recipe is easy to follow and yields impressive results.
Ingredients:
- 2 peppers (red, yellow, or a mix)
- 1 tbsp olive oil
- 3 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 1-2 tsp ras el hanout (a North African spice blend)
- 4-8 eggs
- 4 flatbreads
- Small bunch of fresh coriander (cilantro), chopped
Preparation:
Step 1: Preheat your oven to 220°C (200°C fan) or gas mark 6. If you’re using an air fryer, set it to 200°C. Prepare a deep roasting tin, approximately 25cm x 35cm in size.
Step 2: Wash the peppers and cut them into strips. Place the pepper strips into the roasting tin and drizzle with olive oil. Season with a pinch of salt and freshly cracked black pepper. Toss the peppers with a wooden spoon until evenly coated.
Step 3: Roast the peppers in the oven or air fryer for 10 minutes, allowing them to soften and begin to caramelize.
Step 4: Carefully remove the roasting tin from the oven. Squeeze the crushed garlic over the roasted peppers, ensuring even distribution. Next, pour in the chopped tomatoes and sprinkle in the ras el hanout spice blend. Mix everything together with a wooden spoon, then return the tin to the oven or air fryer for an additional 15 minutes.
Step 5: After 15 minutes, remove the tin from the oven again. Crack your first egg into a small bowl to avoid any shell fragments. Make a little space in the sauce with your wooden spoon and gently pour in the egg. Repeat this process for the remaining eggs, making sure to space them out in the sauce. Return the tin to the oven and bake for an additional 5 minutes, or until the eggs are just set but still runny.
Step 6: While the eggs are baking, place the flatbreads in the oven or air fryer to heat through for about 5 minutes.
Step 7: Once the eggs are cooked to your liking, remove the tin from the oven. Use a large spoon to scoop an egg or two onto each plate, accompanied by the flavorful sauce. Garnish with freshly chopped coriander and serve with the warm flatbreads on the side.
COOKING Rating:
⭐️⭐️⭐️⭐️⭐️ (5/5)
Serving Suggestions:
Roasted Pepper Shakshuka is best served hot, straight from the oven. Pair it with warm flatbreads for dipping, or serve it alongside a fresh green salad for a light meal. For an extra touch, consider adding crumbled feta cheese or olives on top for a Mediterranean twist.
Tips:
- For a spicier version, add a pinch of red pepper flakes or a chopped chili pepper when mixing in the tomatoes.
- You can substitute ras el hanout with other spice blends like harissa or a mix of cumin and paprika if you don’t have it on hand.
- This dish can be made ahead of time. Simply prepare the sauce and store it in the refrigerator. When ready to serve, reheat it and add the eggs for baking.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (per serving):
Calories: 350
Protein: 15g
Sodium: 600mg
Conclusion
Roasted Pepper Shakshuka is a delightful dish that brings together the flavors of roasted peppers, aromatic spices, and perfectly poached eggs. Its versatility makes it suitable for any meal of the day, and it’s sure to become a favorite in your kitchen. With simple ingredients and straightforward preparation, this recipe is perfect for both novice and experienced cooks. Enjoy the warmth and comfort of this dish, and share it with loved ones for a truly memorable meal.
Questions and Answers about this recipe:
- Can I use other vegetables in this shakshuka?
Absolutely! Feel free to add other vegetables such as zucchini, spinach, or mushrooms for added flavor and nutrition. - What can I substitute for ras el hanout?
If you don’t have ras el hanout, you can create a similar flavor profile by using a combination of cumin, coriander, paprika, and a pinch of cinnamon. - How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving. - Can I make this dish vegan?
Yes! Simply omit the eggs and add more vegetables or chickpeas for protein. You can also serve it with a tahini sauce for added creaminess. - What type of bread pairs best with this shakshuka?
Traditional flatbreads, pita, or crusty sourdough bread work wonderfully for scooping up the sauce and eggs. Choose your favorite!