Breakfast & Snacks

Shakshuka Recipe Fresh Tomatoes – Great Meal Recipes

Name: Shakshuka Recipe Fresh Tomatoes – Great Meal Recipes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 pounds ripe tomatoes; 1 small onion, finely diced; 1 small red bell pepper, chopped; 1-2 cloves garlic, minced; 1/4 cup sun-dried tomatoes, chopped; 2 tablespoons olive oil; 3-4 large eggs; 1 teaspoon freshly ground black pepper; 1/2 teaspoon fine sea salt; 1 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 tablespoons tomato paste; 1/2 teaspoon white sugar; 1/2 teaspoon smoked paprika; A pinch of cayenne pepper for a spicy kick; 1/3 cup crumbled feta cheese; Fresh parsley, chopped; Toasted pita, challah, or crusty sourdough bread

Barbara Brito February 28, 2025

Servings: 4 Total Time: 35 mins Difficulty: Intermediate

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As I think about the best accompaniments to shakshuka, one image flickers into my mind: golden, toasted pita bread slathered with olive oil and sprinkled with za’atar. The warm bread pairs beautifully with the rich tomato sauce and runny eggs. What about a side salad?

A light cucumber and tomato salad, dressed with lemon juice and a hint of salt, offers refreshing contrast against the savory spices of the shakshuka. Also, a dollop of creamy Greek yogurt or labneh can elevate your dish, adding a delightful tang.

Finally, don’t forget a good cup of coffee or a refreshing mint tea to wash it down.

What is Shakshuka Fresh Tomatoes?

At its core, shakshuka is a dish made from eggs poached in a spicy, rich tomato sauce. The beauty of this meal lies in its versatility; it can be served for breakfast, lunch, or dinner. Made with fresh tomatoes, the flavor is vibrant and makes for a perfect base sauce. The dish is often seasoned with spices such as cumin, paprika, and coriander, which add warmth and depth.

Using fresh tomatoes instead of canned ones can seem daunting, but the result is worth it. Fresh tomatoes offer a sweetness that is unparalleled, enriching the sauce and creating a wonderful balance.

This dish is commonly garnished with herbs and sometimes feta cheese, making it visually appealing and scrumptious.

What is the Flavor Profile of This Dish?

Imagine biting into a warm, comforting dish layered with flavor. The first taste is that of sun-ripened tomatoes, tangy and sweet. The garlic and onion add a savory depth, while spices such as cumin and smoked paprika contribute warmth that whispers of exotic lands.

The runny yolk from the poached eggs melds with the tomato sauce, creating a creamy texture that is pure bliss.

If you’re feeling adventurous, a hint of cayenne can bring on a subtle heat. Finally, a sprinkle of fresh parsley or cilantro at the end adds a note of freshness, rounding out the flavor profile beautifully.

What Makes This Recipe Different From Other Shakshuka Fresh Tomatoes?

While many recipes for shakshuka exist, this variation shines through the use of fresh, ripe tomatoes as the base. Many recipes rely on canned tomatoes, which can have a more muted flavor. By starting with fresh tomatoes, you amplify the dish’s natural sweetness.

This recipe also mixes in sun-dried tomatoes for an added depth of flavor. The combination of fresh and sun-dried offers a euphoric contrast that elevates the taste.

Furthermore, the chosen spices create a robust and balanced profile that doesn’t overpower the dish but complements its natural ingredients beautifully.

Ingredients You’ll Need

Gather these ingredients before jumping into cooking:

Tomato Sauce:

2 pounds ripe tomatoes (about 6-8 medium-sized)
1 small onion, finely diced
1 small red bell pepper, chopped
1-2 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
2 tablespoons olive oil
3-4 large eggs

Spices for Tomato Sauce:

1 teaspoon freshly ground black pepper
1/2 teaspoon fine sea salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 tablespoons tomato paste
1/2 teaspoon white sugar
1/2 teaspoon smoked paprika
A pinch of cayenne pepper for a spicy kick

To Finish:

1/3 cup crumbled feta cheese
Fresh parsley, chopped

For Serving:

Toasted pita, challah, or crusty sourdough bread

Step-by-Step Directions

Step 1: Prepare the Tomatoes

Start by washing the ripe tomatoes thoroughly. Remove the cores and chop them into small pieces.

The skins will soften as they cook. If you prefer, you can peel them, but I find that leaving the skins adds to the texture. You should have about 4-5 cups of diced tomatoes.

Step 2: Cook the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 5 minutes until they soften. You want the onions to turn translucent. Stir in the minced garlic and cook for another minute, just until fragrant.

Step 3: Add the Tomatoes and Spices

Next, add the fresh tomato chunks and sun-dried tomatoes to the skillet. Mix in the tomato paste and sugar. The sugar balances the acidity of the fresh tomatoes. Now it’s showtime for the spices!

Sprinkle in the salt, black pepper, ground coriander, ground cumin, smoked paprika, and cayenne. Stir everything well and bring the mixture to a simmer. Let it bubble gently for 15-20 minutes, stirring occasionally until it thickens.

Step 4: Create Wells for the Eggs

Once the sauce reaches your desired thickness, make little wells in the sauce. Crack an egg into each well.

Don’t worry if it doesn’t look perfect; a little chaos can make it more rustic. Cover the skillet with a lid and let the eggs cook for about 5-7 minutes, depending on how runny or firm you like your yolks.

Step 5: Serve with Garnishes

When the eggs reach your preferred doneness, remove the skillet from the heat. Crumble feta cheese over the top and sprinkle with fresh parsley. Serve immediately with your choice of toasted pita or crusty bread.

Tips on Making Shakshuka Fresh Tomatoes

Here are my tips for achieving the best shakshuka possible:

Choose Quality Tomatoes: Fresh, ripe tomatoes lead to the best flavor. Look for ones that are fragrant and have a deep red color.
Don’t Rush Cooking the Sauce: Allowing the tomato sauce to simmer will enhance the flavors tremendously. A little patience goes a long way.
Experiment with Spices: Adjust the spices to your liking. If you’re a fan of heat, add more cayenne or even a splash of hot sauce.
Pre-Cook Your Eggs: For a different take, you can pre-boil the eggs, peel them, and gently nestle them into the sauce before serving.
Customize Your Toppings: Don’t hesitate to add toppings. Avocado, olives, or roasted vegetables can add a delightful twist.

How Can I Store This Shakshuka Fresh Tomatoes?

If you find yourself with leftovers, do not fret! Shakshuka stores very well. Allow it to cool to room temperature, then transfer to an airtight container. It will keep in the fridge for up to 3 days. When you’re ready to eat, gently reheat on the stovetop over low heat.

If you’d like to prep it ahead of time, you can cook the sauce and store it separately from the eggs. Poach the eggs fresh when you’re ready to serve for the best texture.

Substitutes for Ingredients

If you’re missing some ingredients, here are some substitutes:

Tomatoes: Canned tomatoes can be used if fresh ones aren’t available. Opt for whole peeled tomatoes for the best flavor and texture.
Sun-Dried Tomatoes: Roasted red peppers are a tasty alternative that will provide a different sweetness and texture.
Feta Cheese: Goat cheese or any creamy cheese can replace feta for a tangy kick if you prefer.
Eggs: If you’re looking for a vegan option, consider using tofu, crumbled and seasoned with turmeric to mimic the egg’s color and flavor.

Conclusion

Shakshuka made with fresh tomatoes is a wonderful addition to your cooking repertoire. It tells a story of culture and comfort in every bite. The vibrant colors and rich flavors are sure to impress anyone at your table.

Not only is it delicious, but it also brings together a multitude of health benefits. With easy steps and accessible ingredients, you’ll enjoy making this dish as much as you love eating it.

So gather your ingredients, roll up your sleeves, and let the cooking adventure begin!

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Print Recipe

Shakshuka Recipe Fresh Tomatoes – Great Meal Recipes

Author: Barbara Brito Cuisine: Middle Eastern Courses: Breakfast & Snacks

Difficulty: Intermediate Cook Time 35 mins Total Time 35 mins

Servings: 4 Calories: 245 kcal

Best Season: Suitable throughout the year

Description

Once you take a bite of shakshuka bursting with fresh tomatoes, you’ll understand its growing popularity. Imagine comforting, spicy tomato sauce bubbling away, with poached eggs nestled in the center. It’s a dish that has roots in North Africa and the Middle East, loved by many for its simplicity and depth of flavor.

As a registered dietitian and food enthusiast, I’ve always been on the lookout for dishes that balance nutrition with taste. Shakshuka fits the bill perfectly. Not only are the tomatoes fresh and vibrant, but the warm spices create a delightful depth. The combination has made me a regular in my kitchen.

Let’s dive into the heart of shakshuka and explore how to prepare this delicious dish with fresh tomatoes.