Introduction:
Shakshuka, a popular Middle Eastern and North African dish, gets a flavorful twist in this grilled version. Traditionally prepared on a stovetop, this grilled shakshuka recipe adds a delightful smoky element to the dish by cooking it on the grill. With its vibrant flavors and rich tomato sauce, combined with perfectly poached eggs, this grilled shakshuka is a feast for both the eyes and the palate. Get ready to elevate your brunch game with this smoky and satisfying dish.
Preparation Time:
15 minutes Grilling Time: 30 minutes Total Time: 45 minutes
Serves:
4
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 bell peppers, thinly sliced (red, yellow, or a combination)
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cayenne pepper (optional, for spice)
- 1 can (400g) crushed tomatoes
- Salt and black pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
- Crusty bread or pita, for serving
Instructions:
- Preheat your grill to medium heat.
- In a cast-iron skillet or heatproof pan, heat the olive oil over the grill. Add the sliced onions and bell peppers, and cook until they are softened and lightly charred, stirring occasionally. This will take about 10-15 minutes.
- Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
- Sprinkle the ground cumin, ground paprika, and ground cayenne pepper (if using) over the vegetables, stirring to coat them evenly.
- Pour the crushed tomatoes into the skillet, season with salt and black pepper, and stir well to combine. Allow the mixture to simmer over the grill for about 10-15 minutes, or until the sauce has thickened slightly.
- Using a spoon, create small wells in the sauce and carefully crack the eggs into each well. Be mindful of keeping the yolks intact.
- Cover the skillet with a lid or aluminum foil and continue cooking on the grill for another 10-12 minutes, or until the eggs are poached to your desired level of doneness. Keep an eye on them to prevent overcooking.
- Once the eggs are cooked, remove the skillet from the grill. Sprinkle fresh parsley or cilantro over the top for garnish.
- Serve the grilled shakshuka directly from the skillet, accompanied by crusty bread or pita. Allow everyone to dip and scoop the flavorful sauce and eggs onto their plates.
Conclusion:
This grilled shakshuka recipe takes the classic dish to a whole new level with its smoky flavors and charred vegetables. With a vibrant tomato sauce and perfectly poached eggs, this dish is a delightful brunch option or even a light dinner. Gather around the grill and savor the unique and delicious flavors of this grilled twist on shakshuka.