Spring Herb Shakshuka

I love whipping up Spring Herb Shakshuka, blending fresh spring herbs like basil and dill into this Tunisian classic for a vibrant twist. I start by sautéing onions, bell peppers, and garlic in olive oil, then add crushed tomatoes and spices to build a flavorful base before poaching eggs in the mix. It’s a perfect, herbaceous breakfast that’ll brighten your day, and I’ve got more twists and tips waiting just ahead.

History

SAVE IT

Shakshuka, a beloved egg-based dish, traces its origins to Tunisia in North Africa, where it emerged as a staple in Maghrebi cuisine, influenced by Ottoman and Mediterranean traditions, often featuring bold spices and vegetables.

Regional variations highlight cultural adaptations: in Israel, it’s commonly enhanced with fresh herbs and served as a hearty breakfast, signifying the fusion of Jewish and Arab culinary influences, while in Egypt or Morocco, versions might include spicier elements or lamb, underscoring local tastes and resource availability.

Traditionally, shakshuka is enjoyed for breakfast or brunch, and in some Middle Eastern contexts, it’s served during Ramadan to break the fast, symbolizing communal gatherings and comfort.

Ingredients

SAVE IT

– 2 tablespoons olive oil****: Ah, let’s kick things off with this trusty 2 tablespoons of olive oil.

That smooth, golden stuff that gets everything going, you know, turning simple veggies into something magical without a fuss.

– 1 onion, finely chopped**: Now, grab 1 onion** and chop it up nice and fine.

Those tears might sting a bit, but oh, the sweet, punchy flavor it adds, making you wonder how anything could taste so good with just a humble bulb.

– 2 bell peppers, diced (any color): Toss in 2 bell peppers, diced to perfection.

Pick your favorites, red for a sweet kick or green for that fresh bite, because who doesn’t love how they bring a colorful crunch to the mix?

– 3 garlic cloves, minced: Don’t skimp on 3 garlic cloves, minced up small.

That aromatic punch, it’s like a little whisper of warmth that says, hey, this dish is about to get interesting, isn’t it?

– 1 teaspoon ground cumin**: Sprinkle in 1 teaspoon of ground cumin, that earthy spice** that sneaks in and elevates everything.

Making you think, wait, how did something so simple make this feel so exotic?

– 1 teaspoon paprika**: Add 1 teaspoon of paprika for that smoky depth**.

It’s the unsung hero here, giving a gentle heat that teases your taste buds without overwhelming them, if you catch my drift.

– 1/2 teaspoon chili flakes (optional): If you’re feeling bold, throw in 1/2 teaspoon of chili flakes.

Optional, sure, but let’s face it, a bit of spice can turn a regular meal into an adventure, even if it leaves you reaching for a glass of water.

– 1 can (14 oz) crushed tomatoes****: Pour in one 14-ounce can of crushed tomatoes.

Those juicy reds that form the hearty base, making you appreciate how something so basic can pull the whole dish together like an old friend.

– Salt and pepper, to taste: Season with salt and pepper to your liking.

You know, just a pinch or two, because who wants a dish that’s bland when a little tweak can make it sing?

– 4-6 large eggs: Crack in 4 to 6 large eggs, nestled right in.

They’re the stars of the show, those wobbly wonders that cook up creamy and remind you how eggs can turn a skillet into pure comfort.

– A handful of fresh herbs (like parsley, cilantro, and mint), chopped: Chop up a generous handful of fresh herbs, say parsley, cilantro, and mint.

That burst of green goodness, it’s like adding a spring breeze to your plate, making everything feel lighter and more alive, don’t you agree?

– Feta cheese, crumbled (optional): If you’re in the mood, crumble some feta cheese on top.

Optional, but oh, that tangy creaminess, it’s the kind of touch that whispers, why not make this even more irresistible?

– Vegetable oil or olive oil, for frying (about 1/2 cup or 120ml): And for frying, you’ll need about 1/2 cup of vegetable oil or olive oil.

That extra splash to keep things from sticking, because let’s be honest, no one wants a sticky mess when you’re aiming for that perfect sizzle.

Cooking Steps

SAVE IT

Alright, let’s get this Spring Herb Shakshuka bubbling on your stove – it’s one of those cozy dishes that feels like a warm hug in a pan, you know?

Start by heating about 1/2 cup (or 120ml) of vegetable oil or olive oil in a large skillet over medium heat, giving it a minute or two to shimmer and dance, because nothing says “let’s cook” like that inviting sizzle.

Once it’s ready, toss in the finely chopped 1 onion and the diced 2 bell peppers, stirring them around for about 5 minutes until they soften up and release that sweet, aromatic vibe that makes your kitchen smell like magic.

Now, for the fun part, add the minced 3 garlic cloves along with 1 teaspoon of ground cumin, 1 teaspoon of paprika, and that optional 1/2 teaspoon of chili flakes if you’re in the mood for a little kick – it’s like sprinkling in some adventure, isn’t it?

Let everything mingle for another minute or so, then pour in the 14-ounce can of crushed tomatoes, and season with salt and pepper to taste.

Simmer this hearty mix for about 10 minutes, letting it thicken into a rich base that could make anyone pause and say, wow, how did something so simple get this flavorful?

Finally, make a few wells in the sauce and gently crack in 4 to 6 large eggs, covering the pan to let them cook for 5 to 7 minutes until the whites set but the yolks stay a bit runny – it’s that perfect balance that turns ordinary eggs into the stars of the show.

Once done, scatter a handful of chopped fresh herbs like parsley, cilantro, and mint on top, along with some crumbled feta if you have it, and serve straight from the skillet for that fresh, springtime punch.

Who knew a few ingredients could come together like this, turning your meal into something you’d want to share with friends?

Tips and Variations

SAVE IT

Oh, you know, when it comes to tweaking this Spring Herb Shakshuka, I might suggest playing with the herbs first – swap in basil or dill for that parsley and cilantro if you’re feeling a fresh twist, because who doesn’t wonder what a little garden variety could do to liven things up.

For a milder version, cut back on the chili flakes or skip them altogether, letting the sweetness of the bell peppers shine through without that fiery edge that sometimes surprises you mid-bite; on the flip side, if you’re in the mood for extra zing, throw in some chopped jalapeños alongside the onions for a playful punch that keeps things interesting.

And hey, for a lighter take, swap out the frying oil for a quick spritz of cooking spray or go with heart-healthy avocado oil, because sometimes, even in the kitchen, we all pretend we’re being a tad more virtuous than we really are.

Tools