Preparation

1. Heat butter in a large skillet over medium heat. Add the sliced onion and red bell pepper. Sauté until softened and slightly caramelized, about 5-7 minutes.
2. Add the minced garlic, ground cumin, paprika, ground turmeric, and finger pepper to the skillet. Stir well to coat the vegetables with the spices. Cook for another minute until the spices are fragrant.
3. Pour in the diced tomatoes with their juices, along with the optional olives. Season with salt and pepper to taste. Stir everything together and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
4. Create small wells in the tomato mixture and crack the eggs into the wells. Cover the skillet and let the eggs cook for about 5-7 minutes, or until the whites are set but the yolks are still slightly runny. Adjust the cooking time if you prefer your eggs more or less cooked.
5. Once the eggs are cooked to your liking, remove the skillet from the heat. Garnish with fresh cilantro or parsley and crumbled feta cheese. Serve the vegetarian shakshuka hot with toasted bread or pita.

Tips

Adjust the spice level: Shakshuka is known for its warm and aromatic spices. Feel free to adjust the quantity of spicy peppers or other spices to your preferred level of heat and flavor.

Customize your Shakshuka and don’t hesitate to add your own twist. You can incorporate additional vegetables like spinach, kale, or zucchini for added texture and nutrients.

Experiment with different herbs and spices to create your own unique flavor profile.

Serve Shakshuka with toasted bread or pita to soak up the flavorful tomato sauce and runny egg yolks. It adds a delightful texture and completes the meal.

Leftovers:

Cool the Shakshuka: Allow the Shakshuka to cool down to room temperature before storing it. This helps prevent condensation and maintains the integrity of the ingredients.

Refrigeration: Transfer the Shakshuka to an airtight container or cover the skillet tightly with plastic wrap or aluminum foil. Store it in the refrigerator for up to 3-4 days.

Reheating: To reheat Shakshuka, you can gently warm it on the stovetop over low heat until heated through. Alternatively, you can microwave individual portions on a microwave-safe plate using short intervals and stirring in between.

Add fresh herbs: Before serving reheated Shakshuka, sprinkle some fresh herbs like cilantro or parsley to freshen up the flavors.

Note: It’s worth mentioning that the texture of the eggs may change upon reheating. The yolks may become more cooked and less runny. Adjust the cooking time accordingly if you prefer your eggs to be less cooked.