Delight, dazzle, and dig into a sultry symphony of flavors with this “Spicy Turmeric and Tomato Shakshuka”. As the sun rises or even as it sets, there’s no wrong time to enjoy this North African and Middle Eastern masterpiece. Full of enticing aromas, tongue-tingling spices, and a bold vibrant color that sings as the morning sky, this Shakshuka will elevate your brunch game to new peaks.
Ingredients List
For this spicy spectacle, you’ll need the following:
- 1 large red onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- 2 teaspoons turmeric powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 4-6 large eggs
- Freshly chopped parsley or coriander, for garnish
Instructions
- Start with sautéing your onions and garlic in a drizzle of olive oil until they become translucent and aromatic.
- Toss in your bell pepper and fresh tomatoes. Stir those beauties around until they soften to perfection.
- Add the canned tomatoes along with those warming spices – turmeric, cumin, and paprika. Don’t forget a smidge of salt and pepper. Let the flavors meld together for a couple of minutes.
- Housekeeping time – make little wells in the mixture and gently crack an egg into each one. Cover your pan and let it simmer away on low heat until the eggs are poached to your liking.
- Crown your Shakshuka with a flourish of fresh parsley or coriander. Dish it up hot with some crusty bread!
Cooking Time & Servings
Expect to plate up your Shakshuka in approximately 30 minutes – a very respectable wait for a flavorful masterpiece. And this recipe comfortably feeds about 4 to 6 folks, depending on their appetite.
Nutritional Information
The health prowess of this “”Spicy Turmeric and Tomato Shakshuka”” is not to be undermined. The combination of turmeric and tomatoes offers a rich arsenal of antioxidants and anti-inflammatory benefits. Let’s tickle your wellness curiosity with this per-serving rundown:
- Calories: 250 kcal
- Carbs: 12 g
- Protein: 12 g
- Fat: 9 g
- Turmeric: 500 mg
Tips and Tricks
For an extra protein kick, add canned chickpeas. Those following a vegan diet can swap eggs for a tofu scramble. A dash of hot sauce or swirl of yogurt never hurts for the final flavor kick!
To wrap it up, the flavors of this dish bring magic to your table!
Brimming with dinner-time appeal, this Shakshuka could be a new family favorite. Have you tried making a Shakshuka before? Give our recipe a go, and let us know how it turns out! Feel free to pop questions or your own culinary twists in the comments below.
Frequently Asked Questions
Q: Can I use fresh turmeric instead of powder?
A: Absolutely! Around 1 inch of fresh turmeric will swap well for a teaspoon of powder.
Q: Can I include additional vegetables to my Shakshuka?
A: Of course! Spinach, zucchini, or sweet potatoes would mix in beautifully.
Q: I don’t have a stove-top safe skillet. Can I still make Shakshuka?
A: Yes, just transfer the mix to a baking dish before adding the eggs and baking it in the oven.
Q: How can I store leftovers?
A: Pour it into an airtight container and refrigerate for up to two days.
Q: Is Shakshuka traditionally eaten for breakfast or lunch?
A: Traditionally, Shakshuka is enjoyed for breakfast or brunch. But there’s no rule against making it for dinner.
With a spoon in one hand and a slice of crusty bread in the other, dive into your very own “Spicy Turmeric and Tomato Shakshuka” today!
