This Shakshuka recipe is a taste of sunshine on a plate. It’s a vibrant, flavorful dish that's surprisingly simple to make. Trust me, even if you've never cooked shakshuka before you will totally get this. This version uses a delicious base of roasted peppers and onions, then you add the eggs gently to create that perfect soft-set consistency. The crème fraîche adds a touch of creamy richness and tang, while the chives provide a fresh, herbaceous counterpoint. It’s comfort food at its finest, perfect for a lazy weekend brunch or a cozy weeknight dinner. I’ve made this countless times for friends and family, and it always gets rave reviews! Give it a try and let me know what you think.
My inspiration for this recipe comes from my travels to Morocco, where I had the most amazing shakshuka, a dish that completely blew my mind. It was so simple but oh so flavourful, so fresh, and so unbelievably good. I knew I had to recreate that magic in my own kitchen. This recipe is my interpretation of that unforgettable experience, a little twist on tradition. I hope it transports you, just a little, to that cozy, sun-drenched Moroccan kitchen where I first discovered it.
Required Equipments
- Large skillet or pan
- Mixing bowl
- Whisk
- Wooden spoon
- Small bowl
Shakshuka-with-Creme-Fraiche-and-Chives
This vibrant shakshuka recipe elevates a classic dish with the addition of creamy crème fraîche and fresh chives, creating a flavorful and satisfying meal.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's get those peppers ready! Roughly chop one red bell pepper and one onion. Don't worry about being too precise—rustic is our style here!
- Next, heat a tablespoon of olive oil in your large skillet over medium heat. Once it's shimmery, add the chopped peppers and onions and sauté until they soften, about 5-7 minutes. This is where all the delicious aroma starts to happen!
- While the veggies are cooking, we need to get our eggs together. In a small bowl, whisk up 6 large eggs with a pinch of salt and pepper. You want this to be smooth, like a silken dream.
- Once the peppers are nicely softened, push them gently to one side of the pan. In the cleared space, add a generous teaspoon of smoked paprika. Let that sizzle for a minute or two. The smell alone is enough to make your mouth water!
- Carefully pour the whisked eggs into the skillet amongst the peppers. Don't stir them just yet, let them sit and set for a few minutes. This allows them to cook slowly and perfectly.
- After about 5 minutes, use your wooden spoon to gently move the eggs around, allowing some of the peppers to mix in. You want to create a nice, chunky consistency, not a scrambled egg mess. I use a spoon to kind of gently nudge the egg so they are semi-cooked and not all broken into tiny bits.
- Now, for the final touch. Once the eggs are cooked through but still slightly runny on top – we like a little soft yolk, of course – remove the pan from the heat. That way, the heat continues to cook the eggs without overcooking them.
- Gently spoon the shakshuka into individual bowls. Top each serving with a dollop of crème fraîche and a generous sprinkle of freshly chopped chives. A little extra smoked paprika on top never hurts either.
- There you have it! A beautiful, hearty, and oh-so-delicious shakshuka is ready for you to devour. Enjoy every single bite!
📝 Notes
- For a spicier kick, add a pinch of cayenne pepper along with the smoked paprika.
- Feel free to experiment with other vegetables, such as spinach, mushrooms, or zucchini.
- If you're not a fan of crème fraîche, substitute a dollop of sour cream, Greek yogurt, or even a sprinkle of feta cheese!
🍎 Nutrition
Calories: 250 kcal
Protein: 12g
Fat: 15g
Carbohydrates: 10g
Fiber: 2g
Calcium: 50mg
