Hairy Bikers Shakshuka

Looking for a flavorful and comforting brunch idea? This Hairy Bikers Shakshuka recipe is a satisfying one-pan dish that brings bold spices, tender vegetables, and poached eggs together in a rich tomato base. Perfect for lazy weekend mornings or light dinners, this Middle Eastern-inspired classic takes about 30 minutes to prepare and serves up restaurant-quality taste at home. With simple ingredients and easy steps, it’s a go-to for both beginners and seasoned home cooks.

What is Hairy Bikers Shakshuka?

Shakshuka is a traditional North African and Middle Eastern dish made of eggs poached in a spicy tomato and pepper sauce. The Hairy Bikers’ version keeps it authentic with a base of onions, peppers, garlic, cumin, and paprika, with perfectly cooked eggs nestled in the center. It’s a comforting, high-protein vegetarian meal made in a single skillet.

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Why You Should Try This Recipe

• Packed with flavor – The blend of spices creates a deep, smoky, slightly tangy base.
• One-pan convenience – Minimal cleanup with all ingredients cooked together.
• Vegetarian and healthy – Naturally meat-free, high in fiber and protein.
• Great for any time of day – Works for breakfast, lunch, or a light dinner.
• Customizable – Easily adapted with feta, spinach, or chorizo.
• Quick to prepare – Ready in just around 30 minutes with pantry staples.

Ingredients Needed to Make Hairy Bikers Shakshuka

Here’s everything you’ll need to make this dish from scratch:

• 2 tablespoons olive oil – For sautéing vegetables
• 1 large onion, finely sliced – Adds sweetness and body to the sauce
• 2 garlic cloves, minced – Essential aromatic base
• 1 red bell pepper, sliced – Adds color and texture
• 1 yellow bell pepper, sliced – Adds a slight sweetness
• 1 teaspoon ground cumin – Brings earthiness and warmth
• 1 teaspoon smoked paprika – Adds depth and a smoky edge
• ½ teaspoon chili flakes (optional) – For a gentle kick
• 1 can (400g) chopped tomatoes – Forms the main base of the sauce
• Salt and pepper to taste – To balance flavors
• 4–6 medium eggs – Cracked directly into the sauce
• Fresh parsley or coriander, chopped – For garnish

Equipment Needed

• Large non-stick skillet or sauté pan with lid
• Wooden spoon or spatula
• Chopping board and knife
• Small bowl (optional, for cracking eggs)

Instructions to Make Hairy Bikers Shakshuka

Heat the oil and sauté aromatics

In a large skillet over medium heat, add the olive oil. Sauté the onion for about 4–5 minutes until softened, then stir in the garlic and cook for another minute.

Cook the peppers and spices

Add the sliced peppers to the pan and cook for 5–6 minutes, until they begin to soften. Sprinkle in cumin, paprika, and chili flakes. Stir well to coat the vegetables evenly with spices.

Add the tomatoes and simmer

Pour in the canned tomatoes and season with salt and pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens slightly.

Make wells and add eggs

Use a spoon to create small wells in the sauce and carefully crack an egg into each one. Cover the pan with a lid and cook for 5–6 minutes, or until the egg whites are set but yolks remain runny.

Finish with herbs and serve

Remove the lid and scatter chopped parsley or coriander over the top. Serve immediately while hot.

What Goes Well With Hairy Bikers Shakshuka

• Crusty sourdough bread – Ideal for scooping up the sauce and runny yolk
• Warm pita or flatbreads – Traditional and perfect for tearing and dipping
• Fresh salad on the side – Adds lightness and balance
• Crumbled feta cheese – Adds saltiness and creaminess
• Avocado slices – Offers creaminess and healthy fats
• Grilled halloumi – A savory protein-packed side option
• Labneh or Greek yogurt – Adds a cool, tangy contrast to the warm spices

Expert Tips for Making the Best Hairy Bikers Shakshuka

• Use a lid for perfect eggs – Covering the pan helps steam the eggs evenly.
• Avoid overcooking the eggs – Keep an eye on them so the yolks stay soft and runny.
• Choose ripe canned tomatoes – Quality tomatoes will create a richer sauce.
• Customize the heat – Adjust chili flakes to your spice preference.
• Pre-crack eggs in a bowl – Makes it easier to place them cleanly in the sauce.
• Stir occasionally during simmering – This keeps the sauce from sticking to the pan.
• Add cheese last – Feta or goat cheese can be added after cooking for extra richness.

Easy Variations of Hairy Bikers Shakshuka

• Add spinach or kale – Stir in leafy greens for added nutrition.
• Top with crumbled feta – For a salty, tangy finish.
• Use harissa paste – Adds more depth and a hint of heat.
• Include chickpeas or white beans – Makes the dish more filling.
• Make it meaty – Add slices of chorizo or merguez sausage.
• Use different peppers – Try using green or orange for a colorful twist.

Best Practices to Store Hairy Bikers Shakshuka

• Cool before storing – Let the dish reach room temperature first.
• Use airtight containers – Store leftovers in the fridge for up to 3 days.
• Store eggs separately (optional) – If you plan to reheat, storing without eggs can prevent overcooking.
• Freeze sauce only – Tomato base can be frozen for up to 2 months; add fresh eggs later when reheating.

Best Practices to Reheat Hairy Bikers Shakshuka

• Stovetop method – Gently reheat the sauce over medium-low heat; add eggs fresh if not stored with the sauce.
• Microwave method – Heat in 30-second bursts until warmed through; pierce yolks if reheating with eggs to prevent popping.
• From frozen – Thaw overnight and then reheat on the stove for the best texture and flavor.

How Can I Make Hairy Bikers Shakshuka Healthier?

• Use less oil and non-stick pans to reduce fat.
• Add more vegetables like mushrooms, zucchini, or spinach.
• Skip the salt and season with herbs and lemon instead.
• Use low-sodium canned tomatoes to cut back on salt intake.
• Add a poached egg instead of cooking in the sauce for better control over yolk consistency.

Nutrition Value (per serving)

• Calories: ~220 kcal
• Protein: 11g
• Fat: 14g
• Carbohydrates: 14g
• Fiber: 4g
• Sugars: 6g
  • Sodium: 320mg

FAQs

How do you keep the eggs from overcooking in shakshuka?

To keep the eggs from overcooking, crack them into small wells in the sauce and cover the pan with a lid. Check them after 5 minutes; the whites should be set while the yolks remain slightly runny. Remove from heat immediately to prevent further cooking from residual heat.

Can you make shakshuka ahead of time?

Yes, you can make the tomato and pepper sauce ahead of time and store it in the fridge for up to 3 days. When ready to serve, reheat the sauce gently on the stovetop, then crack in the eggs and cook fresh for the best texture and flavor.

How do you make shakshuka thicker?

To make shakshuka sauce thicker, simmer it uncovered for an extra 5–10 minutes before adding the eggs. This allows excess moisture to evaporate and helps concentrate the flavors for a richer consistency.

Should eggs be stirred into the shakshuka sauce?

No, the eggs should not be stirred. Once you crack them into the sauce, leave them whole and cook undisturbed. Stirring will break the yolks and ruin the traditional poached effect that makes shakshuka unique.

Final Words

This Hairy Bikers Shakshuka is proof that simple ingredients can deliver bold results. It’s comforting, healthy, and made in one pan, making it ideal for quick weekday meals or brunch get-togethers. You can enjoy it as-is or tweak it to suit your taste with extras like feta, beans, or sausage. One bite, and you’ll see why shakshuka remains a global favorite.

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