Chipotle Shakshuka Recipe - Isabel Eats (2024)

FAQs

Chipotle Shakshuka Recipe - Isabel Eats? ›

You'll also want bread for scooping up the tasty sauce.

You can't go wrong with pita bread, but slices of crusty bread are delicious as well.

You'll also want bread for scooping up the tasty sauce.

You can't go wrong with pita bread, but slices of crusty bread are delicious as well.

Growing up in Egypt, my favorite was from a Cairo restaurant near the Nile called Felfela, where they served shakshuka eggs mild or spicy, with or without meat (often small chunks of beef or lamb), with a stack of warm pita bread.

As I mentioned before, crusty bread, naan, or pita is the ideal side to serve with shakshuka. How else will you soak up all the delicious extra sauce? Here are some other ideas for what to serve with shakshuka: Bagels!

Green shakshuka works well as a meal prep breakfast recipe. Eggs cook so quickly and you can prep the other ingredients ahead. With a bit of meal prep, this savory breakfast comes together in just a few minutes.

It is believed to have a Tunisian origin. Shakshuka means "a mixture" or “shaken” in Tunisian dialect. Shakshuka is a staple of Tunisian, Libyan, Algerian, and Moroccan cuisines traditionally served up in a cast iron pan with bread to mop up the sauce (most important).

Shakshuka is a classic Middle Eastern recipe made from wholesome ingredients. This traditionally vegetarian dish has a rich, spicy tomato base that cooks into a thick sauce with a mixture of onions, bell peppers, and common Middle Eastern spices such as cumin, cayenne, and paprika.

A side salad of cucumbers, tomatoes, lemon juice, and oil (non-olive) with salt/ pepper/ sumac might be good to contrast with the shakshuka. Turkish breakfast often has a special sausage on the side.

Tunisia is frequently cited as its birthplace, but the country's varied repertoire of shakshukas may itself riff on older Ottoman Empire dishes. In Israel, shakshuka has embedded itself in recent decades thanks to the arrival of Jews from around the Maghreb.

When combined, beef and eggs create a powerhouse of nutrients, making this duo not only delicious but also highly beneficial for our overall health and well-being. Enjoy beef and eggs on top of rice for lunch and dinner, or pair it with toast for breakfast.

What pan is best for shakshuka? ›

The takeaway? It's safe to cook tomato- and wine-based sauces in cast iron, but you should save the vinegary pan sauces for stainless-steel pans—or dilute the vinegar (or citrus) with water or stock.

Even though many people today associate shakshuka with Israel, it actually originated in North Africa and the Ottoman Empire: the only reason shakshuka is eaten in Israel is because North African Jewish immigrants brought it there.

As often as possible but because it's time consuming, more often on weekends or for supper (eggs, in general, are common supper choice). Having a surplus of ripe tomatoes at hand is also a factor.

After breaking the eggs into the sauce, gently spoon some of the sauce over just the whites. This helps the whites cook faster so they set before the yolks overcook. Cover and rotate. Covering the skillet allows the eggs to steam-cook, which moves things along.

Options for the latter include adding flour, cornflour mixed with cold water, a beaten egg, cream cheese, or making a beurre manié from equal parts softened butter and flour. Stir well and give your thickener of choice a few minutes to work its magic.

The type of bread served with antipasti can vary depending on the region, but some popular options include crusty white bread, focaccia, or ciabatta. Additionally, bread can be used to mop up any remaining sauce from the pasta dish.

While this dish is commonly called “eggs in a basket”, “egg in a hole”, “toad in a hole”, or “egg in a nest”. The correct name is “Alabama Eggs” because they are in bread. A piece of toast with an egg in the middle. Or an egg in the basket, egg in the hole.

Ciabatta. Known for its chewy, rustic texture and relative lack of rise, ciabatta is a crusty Italian loaf that gets its unique texture from a very wet, sticky dough. Ciabatta's crunchy, spongy loaf works well as the base of a densely packed pulled porchetta sandwich or as a side to a saucy bowl of mussels.

Maneesh is a Middle Eastern flatbread that makes the perfect edible spoon for baba ganoush, hummus, tabbouleh or labneh, as well as a delightful sponge to wipe up leftover sauce or meat juices. It's a really easy bread to make and its fragrant za'atar crust makes it tasty enough to eat alone.