What To Know
- You can either bake the shakshuka in a preheated 375°F (190°C) oven for 15-20 minutes, or cover the skillet and poach the eggs over low heat for 5-7 minutes, or until they are cooked to your desired doneness.
- Make a large batch of shakshuka and freeze it in individual portions for quick and easy meals.
- Yes, you can cook shakshuka in a slow cooker on low heat for 6-8 hours.
Make-ahead shakshuka is a lifesaver for busy mornings or when you’re expecting guests. This delicious and versatile dish can be prepared ahead of time and reheated when you’re ready to serve. With its vibrant flavors and hearty ingredients, make-ahead shakshuka is sure to impress your family and friends.
Ingredients
For the Shakshuka:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (15-ounce) cans diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 6 large eggs
For Serving:
- Fresh parsley or cilantro, chopped
- Feta cheese, crumbled
- Pita bread or crusty bread
Instructions
1. Prepare the Shakshuka: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the Bell Peppers: Stir in the green and red bell peppers and cook until slightly softened, about 5 minutes more.
3. Season the Shakshuka: Add the diced tomatoes, cumin, coriander, paprika, cayenne pepper, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the sauce has thickened.
4. Crack the Eggs: Crack the eggs into the shakshuka, spacing them evenly apart.
5. Bake or Poach: You can either bake the shakshuka in a preheated 375°F (190°C) oven for 15-20 minutes, or cover the skillet and poach the eggs over low heat for 5-7 minutes, or until they are cooked to your desired doneness.
6. Serve: Sprinkle with fresh parsley or cilantro and crumbled feta cheese. Serve with pita bread or crusty bread.
Make-Ahead Instructions
1. Prepare the Shakshuka: Follow steps 1-4 from the instructions above.
2. Cool and Refrigerate: Let the shakshuka cool completely to room temperature. Cover and refrigerate for up to 3 days.
3. Reheat: When you’re ready to serve, reheat the shakshuka over medium heat until warmed through.
4. Crack the Eggs: Once the shakshuka is hot, crack the eggs into the skillet and cook as directed in step 5.
Tips
- For a spicier shakshuka, increase the amount of cayenne pepper.
- You can add other vegetables to your shakshuka, such as zucchini, eggplant, or mushrooms.
- Serve shakshuka with a side of hummus or yogurt for dipping.
- Make a large batch of shakshuka and freeze it in individual portions for quick and easy meals.
Variations
- Green Shakshuka: Use only green bell peppers and spinach instead of the red bell peppers.
- Spicy Shakshuka: Add a chopped jalapeño or serrano pepper to the shakshuka.
- Vegetarian Shakshuka: Omit the eggs for a vegetarian version.
Health Benefits of Shakshuka
Shakshuka is not only delicious but also packed with nutrients. It is:
- Rich in protein and fiber
- A good source of vitamins A, C, and E
- Contains antioxidants and anti-inflammatory compounds
Wrapping Up
Make-ahead shakshuka is a versatile and delicious dish that is perfect for busy mornings or when you’re entertaining guests. With its vibrant flavors, hearty ingredients, and easy make-ahead instructions, this dish is sure to become a staple in your weekly meal plan.
Questions You May Have
Q: Can I use any type of tomato for shakshuka?
A: Yes, you can use fresh, canned, or diced tomatoes.
Q: Can I make shakshuka in a slow cooker?
A: Yes, you can cook shakshuka in a slow cooker on low heat for 6-8 hours.
Q: Can I freeze shakshuka?
A: Yes, you can freeze shakshuka for up to 3 months. Thaw it overnight in the refrigerator before reheating.
