America’s Test Kitchen Shakshuka Recipe – Great Meal Recipes

Shakshuka is a bold and flavorful dish, rich with tomatoes and warming spices, and it becomes even more delightful when paired with the right accompaniments. A slice of warm, crusty bread—whether a baguette or pita—is perfect for scooping up the luscious sauce. 

For a creamy, tangy contrast, crumbling feta cheese over the top just before serving enhances the dish’s depth. Adding sliced or diced avocado brings a buttery richness that balances the spices, or for a fun twist, try a side of guacamole. 

A simple salad with arugula, sliced cucumbers, and cherry tomatoes dressed in a lemon vinaigrette provides a refreshing contrast, brightening the meal. These pairings ensure that every bite of shakshuka is a well-rounded and satisfying experience.

What is America’s Test Kitchen Shakshuka?

America’s Test Kitchen shakshuka is a detailed adaptation of the Middle Eastern and North African classic. Traditionally, this dish combines poached eggs and a spiced tomato sauce. The Test Kitchen has refined it with careful attention to flavors and achieving the perfect texture. 

Every bite offers an interplay of soft eggs, sweet tomatoes, savory garlic, and warm spices. The balance is key, making it suitable for breakfast, brunch, or even dinner.

Why This Recipe Works

A common issue with shakshuka can be the inconsistency in the egg’s doneness or the overwhelming acidity of the tomatoes. What makes this recipe work are specific techniques. By finely dicing the sweet onion and using ripe tomatoes, you create a full-bodied sauce that holds the flavors better. 

The addition of spices like ground coriander and smoked paprika gives it an intriguing warmth without overpowering everything. America’s Test Kitchen has honed these nuances, ensuring each step enhances the final dish.

What You’ll Need to Make This Dish

To whip up this scrumptious shakshuka, gather the following ingredients:

• 3 tablespoons extra virgin olive oil
• 4 large farm-fresh eggs
• 1 ⅓ cups finely diced sweet onion
• 2 ½ cups ripe tomatoes, chopped
• 1 cup julienned bell peppers
• 2 cloves fresh garlic, minced
• 1 small spicy chili, deseeded and finely minced
• 1 teaspoon toasted cumin powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon ground black pepper
• 1 teaspoon sea salt

How to Make America’s Test Kitchen Shakshuka

Before diving into the steps, let’s mention that making shakshuka is a process worth savoring. Each step reveals another layer of flavor. Let’s break this down into easy-to-follow instructions.

Step 1: Sauté the Aromatics

In a generous skillet, heat the olive oil over medium heat. Once it shimmers, add the diced sweet onion. Cook it for about 5 minutes until it turns translucent. 

Next, toss in the julienned bell peppers, stirring them in until they soften, roughly 3 minutes later. Follow with the minced garlic and chili, ensuring that lovely aroma fills your kitchen.

Step 2: Cook the Tomatoes

Now, it’s time to add the chopped tomatoes to the skillet. Stir in the sea salt, ensuring the tomatoes begin to break down, releasing their juices and creating that rich sauce. 

This should take around 8 minutes. As the mixture heats, don’t hesitate to crush the tomatoes gently with your spoon if they haven’t broken down entirely.

Step 3: Spice Things Up

It’s spice time! Sprinkle in the toasted cumin powder, smoked paprika, ground coriander, and black pepper. Stir these into the tomato mixture, allowing the spices to bloom and mingle for about 2 minutes.

Step 4: Create Wells for the Eggs

Now comes the fun part. Using your spoon, make four small wells in the spiced tomato mixture. Gently crack an egg into each well. Make sure the whites settle around the yolks.

Step 5: Poach the Eggs

Cover the skillet tightly with a lid. Lower the heat slightly and get excited as you watch the eggs poach. This should take about 5 to 10 minutes, depending on how runny you want your yolks. Peek occasionally.

Step 6: Serve It Up

Once the eggs look perfect for you, remove the skillet from the heat.

Tips for the Perfect Shakshuka

Use Fresh Ingredients: Fresh eggs and ripe tomatoes make a noticeable difference. The quality of your tomatoes will shine through.

Adjust Spice Levels: If you don’t like too much heat, feel free to reduce or omit the chili.

Cooking Time: Be attentive while poaching the eggs; they can go from perfect to overcooked quickly.

Presentation: Serve the shakshuka directly from the skillet. It adds a rustic feel to the experience.

Garnish: A sprinkle of fresh herbs like parsley or cilantro just before serving adds a fresh touch.

How to Store Leftovers

If you happen to have any leftovers, you can store them in an airtight container in the fridge for up to three days. It may be wise to separate the eggs from the sauce if you can. 

This prevents overcooking the eggs when reheating. The sauce can be easily reheated on the stove, while the eggs can be added back in once warmed.

How Would I Recommend Serving America’s Test Kitchen Shakshuka?

Serving shakshuka can be as creative as the dish itself! Here are some tried-and-true suggestions:

1. With Pita Bread: Warm pita bread is one of the finest ways to enjoy your shakshuka. Use it to scoop up the sauce and eggs. It can become a meal on its own.

2. On a Bed of Greens: Serve the shakshuka over a bed of fresh greens. A simple arugula salad can bring a nice peppery flavor and make it a slightly lighter meal.

3. Paired with Greek Yogurt: Add a dollop of plain Greek yogurt on the side. The creaminess counters the spice beautifully and adds richness.

4. With Feta on Top: Crumble feta cheese over the finished dish just before serving. The salty tanginess of feta pairs remarkably well with the shakshuka.

What Alternatives Can You Use for the Ingredients If Not Available?

Not all ingredients are accessible, but that doesn’t mean you’re out of luck. Here are some tasty substitutes:

– Eggs: If you’re looking for an alternative to traditional eggs, tofu can offer a similar texture. 

– Tomatoes: If fresh tomatoes aren’t at your disposal, canned tomatoes can step in without compromising flavor.

– Chili: If spice isn’t your thing, use red pepper flakes or simply omit them for a milder dish.

– Bell Peppers: Can’t find bell peppers? Zucchini or mushrooms can add texture without losing heartiness.

Conclusion

Creating America’s Test Kitchen shakshuka is more than just preparing a meal; it’s an experience. From crafting the aromatic sauce to poaching the eggs perfectly, each step brings its own joy. The dish adapts beautifully to personal preferences and pantry ingredients. 

It’s versatile, nourishing, and undeniably delicious. Whether it’s a cozy weekend brunch or a quick weeknight dinner, shakshuka has your back. I hope you find it as delightful as I do. 

Let’s dig in!

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