Shakshuka (‘Eggs in Hell’): A Perfect Simple Dinner or Elegant Wine Appetizer!
Simple Shakshuka Recipe: Ready in 5 Minutes! A Hearty Dinner Dish, Perfect with Red Wine & an Italian-Style Tomato Stew
Dive into a ‘Tomato Hell’ with tender eggs nestled in a rich, savory tomato sauce! Shakshuka is a delightful dish perfect for dipping bread and enjoying with wine. Here’s a recipe that’s both easy and impressive.
Ingredients for Flavorful Shakshuka- 2 fresh eggs
- 3 strips thick-cut bacon
- 1 onion
- 1/2 king oyster mushroom
- 1 shiitake mushroom
- 4 cherry tomatoes
- 6-7 whole garlic cloves
- 2 tbsp olive oil
- 300g store-bought tomato sauce
- 100ml water
- 1 tbsp dried basil
- 5-6 fresh basil leaves (for garnish)
- 1-2 handfuls mozzarella cheese
- 1 tbsp Parmesan cheese
- Grated Grana Padano cheese, to taste
- Bread or baguette, for serving
Cooking Instructions
Step 1
Let’s prepare the ingredients first. Cut the bacon into 2-3cm pieces. Finely chop about 1/3 or 1/4 of the onion, and dice the rest. Using both chopped and diced onion adds a wonderful depth of flavor and texture.
Step 2
Dice the king oyster mushrooms into pieces similar in size to the chopped onion. Thinly slice the shiitake mushrooms. The earthy aroma of the mushrooms will greatly enhance the stew’s complexity.
Step 3
Remove the stems from the cherry tomatoes and cut them in half. Their fresh, slightly acidic taste will balance the richness of the sauce.
Step 4
Lightly smash the whole garlic cloves with the side of your knife, then finely mince them. Heat 2 tablespoons of olive oil in a pan over low heat and sauté the minced garlic until fragrant. Be careful not to burn it!
Step 5
Once the garlic is fragrant, add the sliced bacon and cook until it’s golden brown and slightly crispy. The rendered bacon fat will meld with the garlic, creating a delicious base.
Step 6
After cooking the bacon for 1-2 minutes, add the chopped and diced onions along with the mushrooms. Stir and cook until the onions become translucent and tender.
Step 7
When the onions are softened, pour in the 300g of store-bought tomato sauce and 100ml of water. Stir well to combine and bring the mixture to a simmer over medium-high heat.
Step 8
Once the sauce is bubbling, stir everything together to ensure the ingredients are well incorporated. Let it simmer until the sauce has slightly thickened.
Step 9
Now, let’s add flavor! Stir in 1 tablespoon of dried basil. (If using fresh basil, it’s best to add it at the end.) While the sauce is simmering, use a spoon to create two small wells in the sauce. Carefully crack one egg into each well. From this point on, reduce the heat to medium-low or low. Cooking on high heat can overcook the egg whites.
Step 10
You don’t need to add extra salt and pepper, as the Parmesan cheese will provide enough savory flavor! Stir in 1 tablespoon of Parmesan cheese. Then, generously sprinkle 1-2 handfuls of mozzarella cheese over the top. The melting cheese will create a beautiful, gooey finish.
Step 11
When the egg whites are cooked through and the mozzarella cheese is mostly melted and bubbly, your Shakshuka is almost ready! Scatter 5-6 fresh basil leaves over the top for a burst of fresh aroma and color.
Step 12
Serve the piping hot Shakshuka immediately at your table. It’s absolutely delicious when served with crusty bread or a baguette for dipping into the flavorful sauce. Enjoy!
