Next-Level Shakshuka

A rich, flavorful shakshuka with perfectly simmered tomatoes, caramelized onions and peppers, and just the right balance of smoky, warm spices. Topped with gently poached eggs, fresh herbs, and a drizzle of olive oil, this one-pan dish is comforting, vibrant, and perfect for breakfast, brunch, or a cozy dinner. Serve with crusty bread to soak up every last bite!

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Recipe

Servings: 4

Calories per Serving: ~250

Total Time: 40 minutes

Next-Level Shakshuka

Ingredients:

• 2 tbsp butter (or olive oil)

• 1 large onion, finely chopped

• 1 red bell pepper, finely chopped

• 3 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ¼ tsp ground coriander (optional)

• ¼ tsp red pepper flakes (adjust for heat)

• 1 can (28 oz) whole peeled tomatoes, crushed by hand

• ½ tsp salt (adjust to taste)

• ½ tsp sugar (if tomatoes are too acidic)

• 4–6 eggs

• Fresh basil or mint, for garnish

• Jalapeño slices (optional, for heat)

• Drizzle of extra-virgin olive oil

Instructions:

1. Caramelize the Base – Heat butter in a pan over medium-low heat. Add onions and bell pepper. Cook slowly until they’re golden and soft (about 10-15 minutes).

2. Build the Flavor – Stir in garlic, smoked paprika, cumin, coriander, and red pepper flakes. Let the spices bloom for 30 seconds.

3. Tomato Time – Pour in crushed tomatoes, season with salt and sugar. Simmer for 15–20 minutes until thick. Taste and adjust seasoning.

4. Egg Drop Magic – Make little wells in the sauce and crack in the eggs. Cover and cook on low heat until whites are set but yolks are runny (5–7 minutes).

5. Finish Strong – Drizzle with olive oil, sprinkle fresh basil/mint, and add jalapeños for heat. Serve with crusty bread.

Storage Instructions:

• Refrigeration: Store in an airtight container for up to 3 days.

• Reheating: Warm on the stovetop over low heat, adding a splash of water if needed.

• Freezing: Not recommended due to the eggs, but the sauce can be frozen for up to 3 months without the eggs.

Nutritional Value (Per Serving):

• Calories: ~250

• Protein: ~12g

• Fat: ~15g

• Carbohydrates: ~20g

• Fiber: ~5g

• Sugars: ~10g

Ingredients

Caramelize the Base

Caramelize the Base

Build the Flavor

Build the Flavor

Build the Flavor

Tomato Time

Tomato Time

Tomato Time

Egg Drop Magic

Egg Drop Magic

Finish Strong

Finish Strong

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Prompt

My husband usually makes Shakshuka, and I wanted to try one myself, but make mine better than his. So I asked ChatGPT:

I want to make the best shakshuka anyone has ever made

I know.. A bit of a tall order. Anyway here's what ChatGPT provided:

Alright, let's go all out and make a next-level shakshuka—deep flavor, perfect texture, and the right balance of spices. Here’s what will make this the best:

🔥 The Game Plan

1. Deeply caramelized aromatics – No rushing the onions and peppers.

2. Balanced spices – A mix of smoky, warm, and a tiny bit of heat.

3. Rich tomato base – Simmered until thick and flavorful.

4. Perfectly set eggs – Tender whites, runny yolks.

5. Upgraded toppings – Fresh herbs, a hint of brightness, and the right oil.

🌶 The Best Shakshuka Recipe

Ingredients:

• 2 tbsp butter (or olive oil)

• 1 large onion, finely chopped

• 1 red bell pepper, finely chopped

• 3 garlic cloves, minced

• 1 tsp smoked paprika

• ½ tsp ground cumin

• ¼ tsp ground coriander (optional but adds depth)

• ¼ tsp red pepper flakes (adjust for heat)

• 1 can (28 oz) whole peeled tomatoes (crushed by hand)

• ½ tsp salt (adjust to taste)

• ½ tsp sugar (if tomatoes are too acidic)

• 4–6 eggs

• Fresh basil or mint, for garnish

• Jalapeño slices (optional, for heat)

• Drizzle of extra-virgin olive oil

Instructions:

1. Caramelize the Base – Heat butter in a pan over medium-low heat. Add onions and bell pepper. Cook slowly until they’re golden and soft (about 10-15 minutes).

2. Build the Flavor – Stir in garlic, smoked paprika, cumin, coriander, and red pepper flakes. Let the spices bloom for 30 seconds.

3. Tomato Time – Pour in crushed tomatoes, season with salt and sugar. Simmer for 15–20 minutes until thick. Taste and adjust seasoning.

4. Egg Drop Magic – Make little wells in the sauce and crack in the eggs. Cover and cook on low heat until whites are set but yolks are runny (5–7 minutes).

5. Finish Strong – Drizzle with olive oil, sprinkle fresh basil/mint, and add jalapeños for heat. Serve with crusty bread.

💡 Pro Tips for Perfection:

✔️ Use whole canned tomatoes – They taste better than diced ones.✔️ Low heat for eggs – No rubbery whites!✔️ Tweak the spice balance – Add more paprika for smokiness or a hint of cinnamon for warmth.✔️ Garnish matters – The fresh herbs + olive oil elevate everything.

Want to add a personal twist? I can adjust for your picky eaters too!

I actually went with that recipe, I just asked it to add some details like cook time, nutritional value, and so on.

Check out the recipe at the top of the page or click the link below!

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