Okay, picture this: It's a lazy Sunday morning, the sun is streaming through the window, and you're craving something that's both comforting and exciting. You're not quite feeling the usual eggs and toast, and that's where this shakshuka comes in. I remember when I first tried shakshuka. A friend, a real foodie I tell ya, kept raving about it, and I was like, 'Eggs poached in tomato sauce? Mmm, okay…' But then I tried it, and BOOM! Flavor explosion! Now, I’ve put my own spin on it, because why not, right?
This isn’t just your regular shakshuka, my friends. We're taking a trip to flavor town with the addition of sweet raspberries and crunchy pistachios. Yeah, I know, it sounds a little out there, but trust me on this one. The raspberries offer a burst of juicy sweetness that cuts through the richness of the tomato sauce, while the pistachios add a delightful crunch and nutty flavor. It’s kinda like that time I accidentally dropped potato chips into my ice cream and discovered the sweet and savory combo of my dreams. (Don't knock it till you try it!)
And the best part? It’s super easy to make! Seriously, even if you're not a whiz in the kitchen, you can totally nail this. Plus, it’s a one-pan wonder, which means fewer dishes to wash. Hallelujah! So, are you ready to spice up your breakfast or brunch routine? Let’s dive in and make this incredible shakshuka with raspberries and pistachios!
Required Equipments
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
Shakshuka with Raspberries and Pistachios: Frequently Asked Questions
Shakshuka with Raspberries and Pistachios
Elevate your brunch game with this Shakshuka with Raspberries and Pistachios. A sweet, savory, and utterly delicious twist on a classic dish, perfect for a lazy weekend morning.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 7 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prep the base: Dice the onion and mince the garlic. This ensures they cook evenly and release their flavors fully.
- Sauté aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Spice it up: Stir in the smoked paprika, cumin, and a pinch of chili flakes (if using). Cook for about 30 seconds, allowing the spices to bloom and release their aromas. This step adds depth to the dish.
- Build the tomato base: Pour in the crushed tomatoes and tomato paste. Stir well to combine. Season with salt and pepper to taste. Bring the mixture to a simmer, then reduce the heat and let it cook for about 10 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
- Make wells for the eggs: Using the back of a spoon, create 4 wells in the tomato mixture. These will hold the eggs.
- Crack in the eggs: Carefully crack an egg into each well. Try not to break the yolks!
- Simmer gently: Cover the skillet and let the shakshuka simmer for about 5-7 minutes, or until the egg whites are set but the yolks are still runny. The cooking time may vary depending on your stove and how runny you like your yolks.
- Add the raspberries: Gently scatter the fresh raspberries over the shakshuka during the last minute of cooking. They will soften slightly and release their sweet-tart juice.
- Garnish and serve: Remove the skillet from the heat. Sprinkle the chopped pistachios and fresh parsley over the shakshuka. Drizzle with a bit of extra virgin olive oil if desired.
- Serve immediately: Serve the shakshuka hot, directly from the skillet. It’s delicious with crusty bread or pita for dipping into the runny yolks and flavorful sauce.
📝 Notes
🍎 Nutrition
Calories: 280 kcal
Protein: 12g
Fat: 18g
Carbohydrates: 18g
Fiber: 4g
Calcium: 80mg
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