Can shakshuka be made ahead of time?

Yes and no. You can make the tomato sauce ahead of time easily and store it until you are ready to use it. Then reheat the sauce before continuing with the recipe and cooking the eggs. If you were to make the whole dish ahead of time you would end up with rubbery, over-cooked eggs.

How to store shakshuka sauce:

Once cooked allow the shakshuka sauce to cool at room temperature for no more than two hours. Add it into a Tupperware container and leave it in the fridge for no more than 3-4 days. The sauce is also suitable for freezing.

How to freeze shakshuka sauce:

Cool the shakshuka sauce by leaving it at room temperature for no more than two hours. Add to a freezer safe container and pop into the freezer, where it can live for up to 3 months.To defrost remove the shakshuka from the freezer to the fridge and leave to defrost. This can take up to 24 hours. Alternatively use a microwave on the defrost setting to defrost the sauce.

Can shakshuka be reheated?

The sauce is ideal for reheating, but reheating the eggs would mean solid yolks and over-cooked whites which is less than pleasant.

How to reheat shakshuka sauce:

Add the sauce to a lidded frying pan and turn onto a medium heat. Bring the sauce to a boil then simmer for 5 minutes. If the sauce looks quite dry add a splash of water to loosen it, however, remember that you want the sauce to be quite thick when you are ready to cook the eggs, so when you make divots in it the shape holds.

Easy Shakshuka Recipe with Chorizo and Kale

Description

This easy Shakshuka recipe is the perfect Sunday Brunch Idea. Full of chorizo, garlic, fennel seed, chilli and kale – and also full of flavour!

Ingredients

Scale

100 grams chorizo, diced
3 cloves garlic, minced
1/2 teaspoon fennel seeds
1/2–1 teaspoon chilli flakes
2 handfuls kale, sliced
2 tins plum tomatoes
Salt and pepper to taste
A pinch of sugar to taste
4 eggs

To serve (optional

Toasted bread
Chopped parsley

Instructions

Heat a lidded frying pan to a medium heat (see notes). Add the chorizo and fry for 3-5 minutes until crispy.
Add the garlic, fennel seed and chilli flakes and saute for one minute, then add the kale and tinned plum tomatoes. Use a fork or wooden spoon to squash the tomatoes and break them apart. Leave the sauce to simmer for 10 minutes until it has thickened up.
Taste the sauce and add salt, pepper and sugar as required.
Turn the heat onto the lowest setting. Using a wooden spoon make 4 holes in the sauce. Carefully crack each egg into a hole. Put the lid on top the pan and leave to cook for 8-10 minutes, checking regularly towards the end to make sure the eggs do not overcook. The eggs are cooked when the whites are opaque and have firmed up.
Serve the shakshuka alongside slices of bread to dunk in. Enjoy!

Notes

If you don’t have a lidded frying pan, use a heat-safe plate that is large enough to cover your pan instead.

Keywords: Easy Shakshuka Recipe, Shakshuka, Brunch Recipe, Egg Breakfast