There’s something undeniably joyful about the vibrant colors and aromas wafting from a lively kitchen, especially when you’re preparing a dish as comforting as shakshuka. Imagine this: thick, spiced tomato sauce bubbling away, gently cradling perfectly poached eggs that are just waiting to spill their golden yolks. Now, add a twist—blistered shishito peppers that introduce a delightful smoky charm to this traditional Mediterranean favorite.
As the peppers blister and soften, they release their unique essence, transforming the dish into something unforgettable. This shakshuka with blistered shishito peppers isn’t just a meal; it’s a celebration of flavors that fills your kitchen with warmth and invites anyone nearby to join in on the feast. Whether you’re looking to impress guests with a healthy breakfast or simply want to indulge in a hearty, homemade plate, this recipe checks all the boxes for deliciousness and nutrition, making it the perfect addition to your table. Ready to dive into this delightful culinary adventure? Let’s get cooking!
Why will you love Shakshuka with Blistered Shishito Peppers?
This dish brings together an array of irresistible qualities! Vibrant flavors are showcased through the smoky shishito peppers beautifully mingling with the spiced tomato sauce. Nutritious options abound—with high-protein eggs and fresh ingredients catering to your healthy lifestyle. Visually stunning, its rich colors make it a feast for the eyes as well. Quick to prepare, this recipe ensures you can whip up a delectable breakfast with minimal fuss, perfect for busy mornings. Plus, it’s a crowd-pleaser—ideal for sharing with friends or family who will adore this Mediterranean twist on a breakfast classic!
Shakshuka with Blistered Shishito Peppers Ingredients
For the Base
• Olive Oil – Adds richness and facilitates cooking; use high-quality extra virgin olive oil for the best flavor.
• Onion – Adds sweetness and depth to the dish; yellow or white onion works perfectly.
• Red Bell Pepper – Contributes sweetness and vibrant color; substitute with yellow or orange bell peppers if desired.
• Garlic – Essential for enhancing flavor; fresh is ideal, but jarred garlic can be used in a pinch.
• Sweet Paprika – Infuses the dish with sweetness and color; avoid substituting with hot paprika unless you desire an extra kick.
• Ground Cumin – Brings warmth to the flavor profile; ground coriander or turmeric can be utilized for different notes.
• Ground Coriander – Adds citrusy undertones; if you don’t have it, use additional cumin as a substitute.
• Ground Pepper – Provides mild heat; white pepper is preferred, although black pepper is also acceptable.
• Red Pepper Flakes – Optional for those who enjoy extra heat; omit for a milder experience.
• Tomatoes – Fresh or canned diced tomatoes work well; substitute 6 cups of fresh with one 28-ounce can for convenience.
• Kosher Salt – Essential for enhancing flavor; adjust the amount based on the saltiness of canned tomatoes.
For the Eggs
• Eggs – The stars of the dish; use high-quality eggs, preferably pasture-raised, for the best results.
For the Toppings
• Crusty Whole Grain Bread – Perfect for serving and sopping up the shakshuka; look for artisan or bakery options.
• Fresh Cilantro and/or Parsley – Adds a fresh, herby garnish; use whichever is available or preferred for brightness.
• Shishito Peppers – Offer a mild heat and distinctive smoky flavor; you can substitute with Hatch chilis or green bell peppers in their absence.
Indulge in this delightful shakshuka with blistered shishito peppers and experience a hearty, flavorful breakfast that celebrates the essence of Mediterranean cuisine!
How to Make Shakshuka with Blistered Shishito Peppers
-
Prep Ingredients: Start by soaking the eggs in warm water for 10-15 minutes. While they soak, chop the onion, red bell pepper, and tomatoes, and mince the garlic to create a colorful and fragrant base.
-
Blister Peppers: Heat a cast iron skillet over medium-high heat and add a drizzle of olive oil. Toss in the shishito peppers, cooking for about 6-8 minutes until they’re blistered and softened, turning occasionally. Once done, let them cool and chop roughly.
-
Cook Stew: In a separate large pan, heat more olive oil over medium heat. Sauté the chopped onion and bell pepper until they’re soft and translucent, around 5-7 minutes. Stir in the minced garlic, sweet paprika, cumin, coriander, and diced tomatoes, then let this simmer for about 10 minutes until fragrant.
-
Add Shishito Peppers: Carefully fold in the chopped blistered shishito peppers. Allow the mixture to simmer for an additional 5 minutes until it thickens slightly and everything is well combined.
-
Cook Eggs: Use a spoon to make wells in the thickened tomato mixture. Crack the eggs into the wells, cover the pan, and cook on medium-low for 6-9 minutes until the whites are set but the yolks remain runny.
-
Toast Bread: While the eggs are cooking, toast slices of whole grain bread until golden brown, then brush them lightly with olive oil for added flavor.
-
Serve: Carefully garnish the shakshuka with chopped fresh cilantro or parsley, and serve it hot alongside the crispy toasted bread for dipping and enjoying.
Optional: Drizzle with a touch of olive oil before serving for added richness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Shakshuka with Blistered Shishito Peppers
- Fridge: Store prepared shakshuka in an airtight container for up to 4 days. This ensures you can savor leftovers while maintaining its flavorful goodness.
- Freezer: Freeze individual portions in airtight containers for up to 3 months. When ready to enjoy, thaw in the fridge overnight before reheating.
- Reheating: Gently reheat on the stovetop over low heat, adding a splash of water to maintain moisture. Add eggs only when ready to serve for that perfect runny yolk.
- Make-Ahead Tips: For meal prep, consider preparing the tomato base in advance. Just add the eggs when you’re ready to enjoy a fresh meal of shakshuka with blistered shishito peppers!
Make Ahead Options
Preparing your Shakshuka with Blistered Shishito Peppers in advance can save you precious time during busy mornings! You can chop the onions, bell peppers, and tomatoes up to 3 days ahead and store them in airtight containers in the refrigerator. Additionally, the blistered shishito peppers can be cooked and refrigerated for up to 24 hours. When you’re ready to serve, simply combine the sautéed vegetables and peppers in a pan, simmer for a few minutes, make wells for your eggs, and cook on medium-low heat for about 6-9 minutes until the eggs are perfectly poached. This way, you’ll have a delicious breakfast ready in a flash, just as vibrant and flavorful as if you made it fresh!
What to Serve with Shakshuka with Blistered Shishito Peppers?
As you bask in the aromatic bliss of this Mediterranean delight, it’s time to elevate your dining experience with perfect pairings.
-
Crusty Whole Grain Bread: This is an essential side for scooping up the delicious sauce and runny yolks, enhancing every bite. A rustic loaf adds hearty texture to the dish’s creamy components.
-
Mixed Green Salad: A fresh salad with crisp greens and a light vinaigrette balances the rich flavors of shakshuka. The crunch from the greens and sweetness from cherry tomatoes offer a refreshing contrast.
-
Feta Cheese Crumbles: Adding a sprinkle of tangy feta brings creaminess and a salty bite, beautifully complementing the smoky peppers and spiced tomato base.
-
Roasted Potatoes: Crispy, seasoned roasted potatoes provide a hearty alternative that pairs perfectly with the spicy shakshuka. Their soft inside and crunchy outside create an enjoyable contrast in textures.
-
Avocado Slices: Creamy avocado lends a luscious richness, making every bite even more indulgent. Plus, it brings healthy fats to the table while pairing well with the Mediterranean theme.
-
Spicy Harissa Sauce: For those who crave a bit more heat, a drizzle of harissa accentuates the dish’s warmth, bringing an exciting kick that pairs beautifully with the flavors of shakshuka.
-
Sparkling Water with Lemon: Start your meal with a refreshing drink! Sparkling water with a hint of lemon cleanses the palate, enhancing the complex flavors and warmth of your shakshuka experience.
With these delightful pairings, you can transform your shakshuka with blistered shishito peppers into a charming feast that lingers in the heart and on the taste buds. Enjoy!
Expert Tips for Shakshuka with Blistered Shishito Peppers
-
Perfect Blistering: Ensure shishito peppers are dry before cooking them to achieve even blistering. This step enhances their smoky flavor and texture.
-
Salt Wisely: Gradually adjust the salt, especially with canned tomatoes, to avoid overpowering the dish. Taste as you go to find the right balance.
-
Non-Cast Iron Tip: Use a non-cast iron skillet for the tomato mixture, as acidic ingredients can negatively impact the skillet’s seasoning.
-
Runny Eggs: For perfectly poached eggs, keep an eye on the cooking time. Cook the eggs until whites are just set for that deliciously runny yolk.
-
Customize the Heat: If you’re unsure about spice, start with fewer red pepper flakes. You can always add more later to suit your taste!
-
Fresh Herbs: Don’t skip the garnish! Fresh cilantro or parsley adds a burst of flavor and brightness that completes your shakshuka with blistered shishito peppers beautifully.
Shakshuka with Blistered Shishito Peppers Variations
Feel free to let your creativity shine and customize this dish to suit your taste and dietary needs!
- Dairy-Free: Omit the eggs and serve with avocado slices for a creamy, plant-based option instead.
- Spicy Kick: Add sliced jalapeños or serrano peppers while cooking for an extra layer of heat. Combine the smokiness of shishito with the spiciness of these peppers for a delightful balance.
- Cheesy Touch: Crumble feta cheese on top just before serving for a rich, creamy burst that perfectly complements the spices.
- Veggie Boost: Toss in spinach or kale during the last few minutes of cooking to boost nutrients and add a fresh green vibe.
- Savory Add-ins: Stir in olives or capers for a briny flavor that elevates the overall Mediterranean essence of the dish.
- Different Peppers: Substitute shishito peppers with hatch chilis or even bell peppers for milder options, allowing everyone to enjoy a version suited to their heat tolerance.
- Flavorful Herbs: Experiment with fresh herbs like dill or mint for a refreshing twist that contrasts beautifully with the warm, spiced tomato base.
- Carb-Free: Serve the shakshuka over a bed of sautéed zucchini noodles or cauliflower rice for a lighter, low-carb alternative without sacrificing the delicious flavors.
Explore these delightful variations and make this shakshuka your own! Each twist brings a new story to your kitchen, inviting more joy with every bite.
Shakshuka with Blistered Shishito Peppers Recipe FAQs
How do I pick the best shishito peppers?
Absolutely! When selecting shishito peppers, look for ones that are firm, smooth, and have a vibrant green color with no dark spots or blemishes. Stick to ones that are about 3-4 inches long for the best flavor and texture. If you’re unable to find shishitos, feel free to substitute with Hatch chilis or green bell peppers, although they will provide a slightly different taste profile.
How long can I store leftover shakshuka in the fridge?
Very! You can store prepared shakshuka in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it over low heat on the stovetop, and if the flavors seem to diminish, a splash of water can brighten it back up.
Can I freeze shakshuka, and how?
Absolutely! Freezing is a great way to preserve shakshuka! For best results, let the dish cool completely. Then, portion it into airtight containers or freezer bags, squeezing out as much air as possible. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat on low heat.
What if my eggs overcook when making shakshuka?
Don’t worry! If your eggs happen to overcook and the yolks aren’t runny, it may still taste delicious! To avoid this in the future, monitor the cooking time closely—cook the eggs until the whites are just set, which usually takes around 6-9 minutes. You can also lower the heat slightly to give them a gentle cook, ensuring a perfectly runny yolk.
Is shakshuka a good option for those with dietary restrictions?
Yes, indeed! Shakshuka can easily be adapted to fit various dietary needs. For those who are vegetarian, this dish is a fantastic choice, packed with veggies and nutrients. If you have a nut allergy, this recipe is safe as it contains no nuts. Additionally, if you’re preparing it for guests with allergies, always check for specific ingredients like spices—some may have cross-contamination concerns.
Savory Shakshuka with Blistered Shishito Peppers Magic
Ingredients
Equipment
Method
- Start by soaking the eggs in warm water for 10-15 minutes. While they soak, chop the onion, red bell pepper, and tomatoes, and mince the garlic.
- Heat a cast iron skillet over medium-high heat, add olive oil, toss in the shishito peppers, and cook for 6-8 minutes until blistered.
- In a separate large pan, heat more olive oil over medium heat. Sauté the chopped onion and bell pepper for 5-7 minutes, then add minced garlic, sweet paprika, cumin, coriander, and diced tomatoes, and let simmer for 10 minutes.
- Fold in the chopped blistered shishito peppers and simmer for an additional 5 minutes.
- Make wells in the thickened mixture, crack the eggs into the wells, cover the pan, and cook for 6-9 minutes until the whites are set.
- Toast slices of whole grain bread until golden brown, brushing lightly with olive oil.
- Garnish the shakshuka with cilantro or parsley, and serve hot alongside the crispy bread.