This recipe is my take on a classic dish with a twist. It all began when a friend invited me for a seafood dinner. It was fantastic, but I still missed the comforting warmth of shakshuka. I decided then and there that I needed to combine my two favorite things; I couldn't resist the idea of creating a dish where the rich and spicy flavors of shakshuka met the delicate sweetness of fresh seafood. The result is a delightful culinary adventure—a symphony of textures and tastes.
Shakshuka with seafood is a dish that’s full of amazing tastes and textures, making it perfect for any meal, but especially a lazy Sunday brunch or a late-night treat. The beauty of it is in its simplicity. With this recipe, you can make an incredibly delicious meal without hours in the kitchen. Don't let this one intimidate you; it’s much easier than it looks, I promise! Let's get cooking!
Required Equipments
- Large skillet or pan
- Whisk
- Small bowls
- Spatula
Shakshuka with a side of seafood: Frequently Asked Questions
Shakshuka with a side of seafood
A vibrant and flavorful twist on a classic, Shakshuka with Seafood brings together the hearty spices of North Africa with the delicate sweetness of fresh seafood for a meal that's both exciting and comforting.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, prep your veggies. Finely chop the onion, bell pepper, and garlic. Remember, the finer the chop, the better the flavor infusion. It's like a culinary secret handshake!
- Next, heat a generous drizzle of olive oil in your large skillet over medium heat. Don't be shy with the oil; we want a nice, flavorful base for our shakshuka. Once it's shimmering, toss in your chopped onion and bell pepper. Sauté until they soften, maybe 5-7 minutes. You know they're ready when they're tender but still retain a little bite. Think 'al dente' but for veggies!
- Now, add in the minced garlic. Cook for another minute, just until fragrant. If you let it cook any longer, things will get bitter! Trust me, I've learned this the hard way. We're going for 'delicious', not 'despair'.
- Stir in your crushed tomatoes, tomato paste, paprika, cumin, and a pinch of cayenne if you're feeling brave. Bring this mixture to a gentle simmer, and let it bubble away for about 10 minutes. This allows the flavors to meld together beautifully. It’s like a flavor symphony, conducting itself to deliciousness!
- While the sauce simmers, get your seafood ready. Pat it dry with paper towels. This will help it sear nicely and prevent a steamy, soggy mess. Season it generously with salt and pepper.
- Once your tomato sauce has reached peak flavor (around 10 minutes), carefully create little wells in the sauce. These will be your egg cradles. Crack each egg gently into its own well, being careful not to break the yolk.
- Gently cover the skillet and let it cook for 5-7 minutes, or until the whites are set but the yolks remain runny. If you like your yolks fully cooked, then you'll need to cook them a bit longer but avoid overcooking!
- Finally, add your prepped seafood to the skillet. Gently stir it into the shakshuka and let it cook for 2-3 minutes, or until it's heated through and cooked to perfection. Be careful not to overcook; you want succulent seafood, not rubbery bits.
- Serve immediately with crusty bread for dipping, a side salad, or whatever your heart desires. There's truly nothing better than a perfectly made, warm, flavorful shakshuka, especially on a cool evening. Enjoy!
📝 Notes
- Adjust the amount of cayenne pepper to your spice preference. If you like it milder, you can use less. If you like it spicy, go for it!
- Feel free to experiment with other vegetables like spinach or mushrooms.
- This dish tastes even better the next day when the flavors have a chance to mingle and deepen!
🍎 Nutrition
Calories: 350kcal
Protein: 25g
Fat: 15g
Carbohydrates: 20g
Fiber: 4g
Calcium: 50mg
