If you’re considering what to serve with Jamie Oliver’s shakshuka, you’ve come to the right place. This dish brings bold flavors and heartfelt aromas to the table. To complement it perfectly, think about fresh crusty bread.
A hearty sourdough or a classic baguette makes for great dipping and soaking. A drizzle of extra virgin olive oil over your bread can enhance the experience, making each bite a delight.
For a lighter touch, consider a side salad featuring mixed greens, cucumbers, and a tangy lemon vinaigrette. It balances the richness of the shakshuka. If you’re in the mood for something a little indulgent, a side of creamy labneh or feta cheese can bring extra creaminess and a tangy twist.
I still remember the first time I made shakshuka. A blend of spices, tomatoes, and eggs, it was a one-pan wonder that felt like a warm hug. Jamie Oliver’s version of this North African classic struck me instantly.
The flavors dance together in harmony, and preparing it felt like a celebration of cooking itself. It is vibrant, easy to make, and packed with nutrition.
In the kitchen, trying new recipes can be both exciting and a bit daunting. But don’t worry, shakshuka makes cooking feel joyful. It’s a dish that’s forgiving, delicious, and can be adapted to whatever you have on hand.
Join me as we explore the essence of Jamie Oliver’s shakshuka, uncover the flavor profile, and dive into some practical preparation tips!
What is Jamie Oliver’s Shakshuka?
Shakshuka, at its core, is a dish of poached eggs in a spicy tomato sauce. Jamie Oliver’s take on it incorporates a variety of vegetables, including an eye-catching mix of red and yellow bell peppers, which not only enhance nutrition but also add vibrancy to the dish. This isn’t just a breakfast staple; it’s versatile enough to grace your lunch or dinner table too.
Originating from North Africa and popularized in Israel, shakshuka showcases a blend of cultural influences. Jamie stays true to its roots while introducing his unique flair. You’ll find a fine balance of spices that warms the palate without overwhelming it.
What is the Flavor Profile of This Dish?
The flavor of shakshuka is a tapestry of taste. With a base of sweet tomatoes accented by aromatic spices such as cumin and smoked paprika, each spoonful bursts with flavor. Fresh garlic and onions contribute a savory depth. The vibrant notes from the bell peppers add a slight sweetness.
Venture into that first bite, and you’ll notice the eggs—silky and creamy. Their rich yolks meld with the spiced tomato sauce, creating a delightful contrast. And let’s not forget the fresh parsley sprinkled on top, providing a refreshing finish that ties everything together beautifully.
Why You’ll Love This
You’ll start falling in love with shakshuka for its adaptability. Feel like experimenting? Change up the spices or add in your favorite veggies. Want to razzle-dazzle your friends at a brunch?
This dish is your answer. It’s not just about good looks; shakshuka also boasts nutritional benefits. Packed with protein, vitamins, and healthy fats, it’s a dish that pleases the palate and nourishes the body.
Moreover, it’s a one-pan wonder. Fewer dishes mean you can spend more time enjoying the company of those you cherish. Perhaps that’s why shakshuka has wormed its way into the hearts (and stomachs) of many food lovers.
Ingredients
Before jumping into the steps, let’s gather the wonderful ingredients that make this dish come alive:
- Extra virgin olive oil – for the base
- 1 small red onion, finely sliced – adds sweetness and depth
- 2 cloves of garlic, minced – essential for flavor
- 3 vibrant bell peppers (mixed colors) – sweet and crunchy
- 200g baby potatoes, halved – adds heartiness
- 200g sweet butternut squash, diced – for a touch of sweetness
- 1 teaspoon toasted fennel seeds – enhances the flavor profile
- 1 teaspoon smoked Spanish paprika – brings warmth
- 1 teaspoon ground cumin – earthy tone
- ½ teaspoon ground coriander – adds warmth
- 1 teaspoon spicy rose harissa – for that extra kick
- 1 x 400g can of premium whole plum tomatoes – the soul of shakshuka
- 4 large free-range eggs – the star attraction
- ½ a bunch of fragrant flat-leaf parsley (15g) – for garnish
Step-by-Step Instructions
Cooking is an art. Unleashing creativity is crucial, so let’s break it down step by step.
Step 1: Prepare the Ingredients
Before casting a spell in the kitchen, getting organized is key. Slice the red onion, mince the garlic, and chop your peppers. Halve your baby potatoes and dice the butternut squash into bite-sized pieces. Keeping everything ready saves time.
Step 2: Sauté the Aromatics
Heat a generous splash of extra virgin olive oil in a large pan over medium heat. Once the oil shimmers, toss in the red onion and let it soften for about 3-4 minutes. The kitchen will soon smell divine. Add the minced garlic and keep stirring for an additional minute, ensuring it does not burn.
Step 3: Add the Veggies
Next, it’s time for the star vegetables! Add the bell peppers, baby potatoes, and butternut squash. Give them a good stir to coat with the oil. Season with salt and pepper, and let them cook for about 10 minutes, until they begin to soften.
Step 4: Spice Things Up
Now comes fun. Sprinkle in the toasted fennel seeds, smoked paprika, ground cumin, ground coriander, and harissa. The moment you add these spices, your kitchen will feel alive. Combine well and let the spices toast for another couple of minutes. This step is vital for marrying the flavors.
Step 5: Add the Tomatoes
Open that can of plum tomatoes, and pour it right into the pan. Use a wooden spoon to break down the tomatoes into smaller pieces. Let this simmer for about 10-15 minutes. Keep an eye on it, adjusting the heat as necessary. You want it simmering, but not boiling.
Step 6: Create Wells for the Eggs
Using the back of a spoon, create small wells in the sauce for the eggs. Crack an egg into each well, then cover the pan. Cook until the white is set. Ideally, you want the yolk slightly runny, about 6-8 minutes.
Step 7: Final Touches
Once the eggs are cooked to your liking, sprinkle the fresh parsley on top. This not only adds a pop of color but also fresh flavor.
Tips & Tricks
Here are some handy tips to elevate your shakshuka experience:
- Use high-quality tomatoes. Your base will only be as good as your ingredients. Go for whole plum tomatoes or San Marzano.
- Adjust Spice Levels. Feel free to add more harissa if you crave intensity or omit it for a milder dish.
- Cook your eggs just right. For runny yolks, keep an eye on the time during cooking.
- Add Cheese. Feta or goat cheese crumbled on top adds a delightful creaminess.
- Make it Ahead. You can prepare the vegetable base ahead of time. Just reheat, add the eggs, and cook fresh.
How Can You Store This Jamie Oliver Shakshuka?
If you’re lucky enough to have leftovers, storing shakeska is straightforward. Allow it to cool completely before transferring to an airtight container.
It can be refrigerated for up to three days. To reheat, gently warm it on the stove or use the microwave.
Ingredient Alternatives
What if you’re missing an ingredient? Here are some useful alternatives:
- Baby Potatoes: Sweet Potatoes – they add a different sweet note while keeping the texture.
- Butternut Squash: Zucchini – a great low-calorie substitute that rounds out the meal nicely.
- Eggs: Tofu – for a plant-based version, firm tofu can replace eggs, adding protein and texture.
Jamie Oliver Shakshuka Recipe
Ingredients
Equipment
Method
- Before casting a spell in the kitchen, getting organized is key. Slice the red onion, mince the garlic, and chop your peppers. Halve your baby potatoes and dice the butternut squash into bite-sized pieces. Keeping everything ready saves time.
- Heat a generous splash of extra virgin olive oil in a large pan over medium heat. Once the oil shimmers, toss in the red onion and let it soften for about 3-4 minutes. The kitchen will soon smell divine. Add the minced garlic and keep stirring for an additional minute, ensuring it does not burn.
- Next, it’s time for the star vegetables! Add the bell peppers, baby potatoes, and butternut squash. Give them a good stir to coat with the oil. Season with salt and pepper, and let them cook for about 10 minutes, until they begin to soften.
- Now comes fun. Sprinkle in the toasted fennel seeds, smoked paprika, ground cumin, ground coriander, and harissa. The moment you add these spices, your kitchen will feel alive. Combine well and let the spices toast for another couple of minutes. This step is vital for marrying the flavors.
- Open that can of plum tomatoes, and pour it right into the pan. Use a wooden spoon to break down the tomatoes into smaller pieces. Let this simmer for about 10-15 minutes. Keep an eye on it, adjusting the heat as necessary. You want it simmering, but not boiling.
- Using the back of a spoon, create small wells in the sauce for the eggs. Crack an egg into each well, then cover the pan. Cook until the white is set. Ideally, you want the yolk slightly runny, about 6-8 minutes.
- Once the eggs are cooked to your liking, sprinkle the fresh parsley on top. This not only adds a pop of color but also fresh flavor.
Nutrition
Notes
- Use high-quality tomatoes. Your base will only be as good as your ingredients. Go for whole plum tomatoes or San Marzano.
- Adjust Spice Levels. Feel free to add more harissa if you crave intensity or omit it for a milder dish.
- Cook your eggs just right. For runny yolks, keep an eye on the time during cooking.
- Add Cheese. Feta or goat cheese crumbled on top adds a delightful creaminess.
- Make it Ahead. You can prepare the vegetable base ahead of time. Just reheat, add the eggs, and cook fresh.
Tried this recipe?
Let us know how it was!FAQs about Jamie Oliver’s Shakshuka
Conclusion
Jamie Oliver’s shakshuka is more than a meal; it’s an experience. With its blend of vibrant ingredients and comforting spices, it’s worth a spot in your regular cooking rotation. The dish’s versatility means you can mix things up and make it your own.
Whether it’s a leisurely brunch or a quick weeknight dinner, shakshuka has you covered. So go ahead, roll up your sleeves, and let the aroma fill your kitchen. Your taste buds will thank you!