Shakshuka: A Delightful Egg-in-Hell Dish for Any Occasion
Make Shakshuka (Egg in Hell) Simply for Special Days!
We decided to recreate this incredibly delicious dish after trying it at a bar with my husband. If you have the ingredients, it’s surprisingly simple and absolutely tasty. Don’t miss out on making this ‘Egg in Hell’ (Shakshuka); it’s truly wonderful!
Main Ingredients
- 1/2 medium Onion, diced
- 1/2 Bell Pepper of each color (e.g., red, yellow, green), diced
- 1/2 King Oyster Mushroom, diced (optional)
- Garlic, thinly sliced or minced
- 3-4 Eggs
- 1/2 Korean chili pepper (Cheongyang pepper), finely chopped (adjust to spice preference)
- Ham (your preferred type), a small amount, diced
- Bacon, a small amount, diced
- Button Mushrooms, sliced (optional)
Sauce & Topping
- 1.5 – 2 cups Store-bought Tomato Sauce
- Plenty of Mozzarella Cheese
- Parsley (for garnish, optional)
- 1.5 – 2 cups Store-bought Tomato Sauce
- Plenty of Mozzarella Cheese
- Parsley (for garnish, optional)
Cooking Instructions
Step 1
Wash and prepare all your vegetables. Dice the ham, bacon, bell peppers, and onion into bite-sized pieces (about 1-1.5 cm). You can thinly slice the garlic or use about 1 tablespoon of minced garlic. King oyster mushrooms or button mushrooms are optional but add great flavor if you have them. If you like it spicy, finely chop the Korean chili pepper.
Step 2
Heat a wide, deep skillet or frying pan over medium heat. Add 1 tablespoon of olive oil or cooking oil. Add the sliced (or minced) garlic and sauté until fragrant.
Step 3
Add the diced onion and cook until translucent, which will bring out its sweetness. Sprinkle in a pinch of black pepper for extra flavor. Then, add the diced bacon and ham, and cook until they are lightly browned and slightly crispy.
Step 4
Once the bacon and ham are nicely cooked, add the diced bell peppers, king oyster mushrooms, Korean chili pepper, and any other vegetables you are using. Stir-fry everything together until the vegetables begin to soften slightly.
Step 5
When the vegetables have softened and cooked down a bit, pour in 1.5 to 2 cups of your store-bought tomato sauce. You can adjust the amount of sauce to your liking.
Step 6
Simmer the sauce with the vegetables over medium heat. Once the sauce is bubbling, use the back of a spoon to gently create small wells (about 3-4) in the sauce. Carefully crack an egg into each well, ensuring the yolk remains intact.
Step 7
Immediately after adding the eggs, generously sprinkle mozzarella cheese over the eggs and sauce. The more cheese, the richer and more delicious your Shakshuka will be!
Step 8
Cover the pan with a lid and reduce the heat to low. Let it gently simmer until the cheese is completely melted and the egg whites are set. This usually takes about 5-8 minutes. Once the cheese is gooey and bubbly, your ‘Egg in Hell’ is ready!
Step 9
Prepare some accompaniments to enjoy with your Shakshuka. Toasted bread is fantastic, but I find that a soft tortilla makes for a perfect pairing. Lightly grill the tortilla on a separate pan without oil until it’s lightly golden brown on both sides.
Step 10
Cut the grilled tortilla into four equal pieces. This makes it easy to scoop up the delicious Shakshuka.
Step 11
Behold, your beautiful Shakshuka (‘Egg in Hell’) is ready! Enjoy this flavorful dish with your prepared tortillas. It pairs wonderfully with soju, beer, or wine, making it a perfect appetizer or main course. My pregnant friend absolutely loved it when I made it for her, praising its deliciousness! You must try making this dish at home to experience its unique and delightful taste.
