How To Make Gluten Free Extra Spicy Shakshuka.
Hiya to the all Gluten Free VIPs out there! For this week’s post, I am sharing my How To Make Gluten Free Extra Spicy Shakshuka recipe.
Shakshuka (also known as shakshouka) is a North African and Middle Eastern dish made primarily of eggs, olive oil and tomatoes. As in my recipe, most versions include an array of spices, especially paprika and cumin. Its popularity has made it a dish that is enjoyed around the world. Though it can be eaten at all times of the day, it is famous as a breakfast.
Made without flour, shakshuka is traditionally a gluten free recipe making it perfect for Gluten Free VIPs. It is also usually vegetarian too with my recipe being no exception!
In terms of portion size, this recipe makes 1-2 servings depending on how hungry you are. When serving my shakshuka for 2, I tend to slice it down the middle to create the 2 separate portions. For my Spanish omelette recipe, I recommend the same sort of approach.
Enjoy! 😊😊😊😊
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Now… drum roll… onto the recipe….
Recipe Sheet
How To Make Gluten Free Extra Spicy Shakshuka
Equipment
- 1 chopping board
- 1 frying pan
- 1 Frying Pan Lid
- 1 measuring jug
- 1 spatula
- 1 Whisk
Ingredients
- 6 eggs
- ½ onion
- 5 tomatoes
- 2 tablespoons of olive oil
- ½ teaspoon of salt
- 2 teaspoons of cumin
- 3 teaspoons of paprika
- 2 teaspoons of grounded parsley
Instructions
- Start by washing then drying your onion and tomatoes.
- Cut your onion into small, thin slices. After you have peeled the tomatoes (optional) and removed the pulp inside each tomato, cut the tomatoes also in small, thin slices. Alternatively, you can place the half onion and tomatoes in a food processor if you have one.
- Break 3 of the eggs in a measuring jug. Whisk the eggs until the egg yolks and whites are fully mixed.
- Next place the onion and tomato slices into the measuring jug. Finally add the cumin, paprika, 1 teaspoon of grounded parsley and salt (optional) into the measuring jug. Mix thoroughly with the whisked eggs.
- Add the oil to your frying pan and set it on a high heat.
- Once your oil is starting to bubble and is hot enough, pour out the mixture from the measuring jug.
- Fry the shakshuka for about 30 minutes on a medium heat. If you can, put a lid on the frying pan.
- After frying the shakshuka for 20 minutes, make 3 divots/wells in the shakshuka using the spatula. Then add the last 3 eggs into the 3 divots/wells. Fry these eggs for about 10 minutes.
- Place the shakshuka on a plate using the spatula. Add the last 1 teaspoon of parsley to the shakshuka.
- Divide the shakshuka into two if serving for 2 or alternatively leave the shakshuka whole if serving for 1. Enjoy!
Ingredients
- 6 eggs
- ½ onion
- 5 tomatoes
- 2 tablespoons of olive oil
- ½ teaspoon of salt
- 2 teaspoons of cumin
- 3 teaspoons of paprika
- 2 teaspoons of grounded parsley
Instructions
- Start by washing then drying your onion and tomatoes.
- Cut your onion into small, thin slices. After you have peeled the tomatoes (optional) and removed the pulp inside each tomato, cut the tomatoes also in small, thin slices. Alternatively, you can place the half onion and tomatoes in a food processor if you have one.
- Break 3 of the eggs in a measuring jug. Whisk the eggs until the egg yolks and whites are fully mixed.
- Next place the onion and tomato slices into the measuring jug. Finally add the cumin, paprika, 1 teaspoon of grounded parsley and salt (optional) into the measuring jug. Mix thoroughly with the whisked eggs.
- Add the oil to your frying pan and set it on a high heat.
- Once your oil is starting to bubble and is hot enough, pour out the mixture from the measuring jug.
- Fry the shakshuka for about 30 minutes on a medium heat. If you can, put a lid on the frying pan.
- After frying the shakshuka for 20 minutes, make 3 divots/wells in the shakshuka using the spatula. Then add the last 3 eggs into the 3 divots/wells. Fry these eggs for about 10 minutes.
- Place the shakshuka on a plate using the spatula. Add the last 1 teaspoon of parsley to the shakshuka.
- Divide the shakshuka into two if serving for 2 or alternatively leave the shakshuka whole if serving for 1. Enjoy!
Tips and Tricks
- I personally like to peel the tomatoes as it helps make the texture of the shakshuka smoother. However, this is truly a case of preference. If you don’t want to peel the tomatoes, then just slice them as they are. (Though I strongly recommend that you do remove the pulp to prevent your shakshuka from being a bit watery and covered in seeds.)
- If you want to thicken up the shakshuka by adding a gluten free tomato paste, then feel free to do so. Of course, you may have to change the proportion of other ingredients you use. This really depends though on the size of your frying pan and your appetite!!😊
- When frying my shakshuka, I like to place a lid over my frying pan. This helps to keep the heat in therefore allowing the shakshuka to cook more evenly. Plus, your stove stays cleaner! This is just a suggestion though. You can make a very nice shakshuka still, even without the lid.
- It is traditional to use olive oil when making a shakshuka, but other fats should work as a substitute. For example, you can replace olive oil for similar oils like sunflower oil and likely achieve a similar effect. If you have spare butter to use up, then by all means use that up!
- If you are not a fan of onions, then feel free to increase the amount of tomatoes that you are using to compensate for the amount of onions that you have lost.
- It goes without saying that eggs are one of the key ingredients to making a shakshuka. If you want to add more fried eggs on top of the shakshuka (especially if you have a large frying pan), then this is definitely an opportunity for the egg lovers out there!!! 🍳🍳🥚🥚
Can my shakshuka recipe be baked or fried in an air fryer instead?
Yes, of course!! 😊😊😊
Personally, I am a fan of frying my shakshuka in a frying pan as it is very easy to monitor the progress that the shakshuka is making as it is being fried. However, if you would prefer to bake or air-fry your shakshuka then this is perfectly fine to do.
(Note: if you change the method of cooking your shakshuka, you may need to change the temperatures, cook times and the equipment you use. For example, when baking, you need to use an oven-proof dish.)
Salted shakshuka versus unsalted shakshuka
As I usually say in this all so common cooking/ frying dilemma, adding salt is an option that is up to you to choose. In this case, I like to add salt to my shakshuka as it really works well with the herbs and spices inside the dish. However, everybody’s palette and dietary requirements differ so feel free to not include the salt if adding it is not for you. The dish is still tasty regardless of whether there is added salt.
Thank You For Reading! 🙂
Thank you so much for reading my How To Make Gluten Free Extra Spicy Shakshuka recipe. Hopefully, you will give my recipe a try and get to experience what it is like to eat the food of VIPs. Be sure to comment and tell me how the recipe went.
If you like my shakshuka recipe, you will probably be interested in finding out more about another big egg recipe on my blog: my Spanish omelette recipe. Made of mainly eggs, new potatoes and bell pepper slices, my Spanish omelette recipe is another recipe to make in your frying pan!!! Have fun!!!😊🍳🥚
Gluten Free VIPs
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