Spicy Scrambled Shakshuka
- Large skillet
- Chef's knife
INGREDIENTS
- 1 large onion, finely chopped
- 1 large red bell pepper, sliced into thin strips
- 1 small hot pepper, sliced
- 4 garlic cloves, minced
- 4 tablespoons olive oil
- 1 teaspoon sweet paprika
- ½ teaspoon hot paprika
- ½ teaspoon turmeric
- ¼ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 medium plum tomatoes, diced
- 4 large eggs
- ½ cup fresh cilantro, chopped
INSTRUCTIONS
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until golden, about 3 minutes.
- Stir in the bell pepper, hot pepper, and garlic, cooking until softened, about 2–3 minutes. Sprinkle in the paprika, turmeric, cumin, salt, and black pepper. Cook for 1 minute to bloom the spices.
- Add the diced tomatoes, reduce heat to low, and simmer for 10 minutes, stirring occasionally, until the tomatoes soften but still hold some texture.
- Crack the eggs directly into the skillet and gently fold them into the sauce to create soft scrambled eggs. Sprinkle with chopped cilantro, cover and cook until eggs reach desired doneness.
FAQ
What type of tomatoes work best for making scrambled shakshuka?
Medium to firm plum or Roma tomatoes are ideal because they hold their shape while cooking and provide a naturally sweet, balanced flavor. Using overly watery tomatoes can result in a thin sauce that does not coat the eggs properly, while very acidic or under-ripe tomatoes may make the dish taste sour or flat. Fresh tomatoes are preferable, but high-quality canned plum tomatoes can also be used if fresh ones are out of season. It is important to dice them evenly so they cook consistently, creating a thick, flavorful base for the scrambled eggs without becoming mushy.
How long can the scrambled shakshuka be stored in the refrigerator?
Leftovers can be safely stored in the refrigerator for up to three days when kept in an airtight container. For best texture and flavor, store the tomato-pepper sauce separately from the eggs if possible, as reheating cooked eggs can make them firmer or slightly rubbery. To reheat, warm the sauce gently over low heat and add freshly cooked eggs for a better texture, or gently stir in the stored eggs just before serving. Always check for freshness by smelling and tasting before serving.
How can I make the scrambled shakshuka spicier without overpowering?
Start by selecting a fresh hot pepper with the desired heat, such as a serrano or small chili, and finely slice it to distribute the heat evenly. You can also add a pinch more hot paprika or a dash of cayenne pepper during the sauté stage to infuse the sauce gradually. Be careful to balance heat with the sweetness of the bell pepper and tomatoes to avoid overpowering the natural flavors. Adding the spicy ingredients early allows the oils to extract the flavor, while tasting and adjusting before adding the eggs ensures the final scrambled shakshuka has a perfectly balanced kick without being too fiery.
How can I make the scrambled shakshuka spicier without overpowering?
Start by selecting a fresh hot pepper with the desired heat, such as a serrano or small chili, and finely slice it to distribute the heat evenly. You can also add a pinch more hot paprika or a dash of cayenne pepper during the sauté stage to infuse the sauce gradually. Be careful to balance heat with the sweetness of the bell pepper and tomatoes to avoid overpowering the natural flavors. Adding the spicy ingredients early allows the oils to extract the flavor, while tasting and adjusting before adding the eggs ensures the final scrambled shakshuka has a perfectly balanced kick without being too fiery.
What is the best technique to achieve soft, creamy eggs?
The key to soft, creamy eggs in scrambled shakshuka is gentle cooking over low heat and careful folding into the tomato sauce. After the sauce is cooked and slightly cooled, crack the eggs directly into the pan and stir slowly using a spatula, scraping the sides and bottom to prevent sticking. Avoid high heat, which can overcook the eggs and make them rubbery. Covering the pan for a short period helps trap steam and gently set the eggs while keeping them tender. Timing is crucial: remove the eggs from heat just before they reach full doneness, as residual heat will continue to cook them to a creamy finish, perfect for scrambled shakshuka.
Can scrambled shakshuka be made ahead of time?
Scrambled shakshuka can be prepared ahead of time by cooking the tomato-pepper base fully, then allowing it to cool completely before storing in an airtight container in the refrigerator for up to three days. Eggs should ideally be added fresh when reheating to maintain their soft texture, as pre-cooked scrambled eggs may become firm or watery when reheated. To reheat, warm the sauce gently over low heat, then fold in freshly cracked eggs and cook until just set. This method preserves both the flavor of the sauce and the creamy consistency of the eggs.
How can I enhance the flavor of scrambled shakshuka?
Fresh herbs like cilantro or parsley are the most common garnishes for scrambled shakshuka, providing brightness and contrast to the rich tomato and pepper sauce. Optional additions include crumbled feta or labneh, which add a creamy, tangy element, or a drizzle of olive oil to enhance the richness. Serving with toasted bread, pita, or flatbread allows for scooping and balances the texture of the soft eggs. Some chefs add a sprinkle of smoked paprika or a few chili flakes to intensify flavor subtly.
How do I prevent the tomato sauce from becoming too watery?
It is important to choose firm, medium-sized tomatoes and dice them evenly so they cook uniformly. Cooking over medium heat initially and then reducing to low allows moisture to evaporate gradually without scorching the sauce. Stir occasionally to prevent sticking and to encourage even cooking. Avoid covering the pan for the entire simmering time, as trapping steam can make the sauce runny. If needed, simmer a few extra minutes after adding the eggs to thicken the sauce.
