Shakshuka is a dish made from eggs, tomatoes, and spices. The origin of the dish is uncertain, but many believe it is of Tunisian or Yemeni. Its name is from Arabic for “mixture”. This dish is popular in the Middle East and North Africa.
The best thing about this dish is that you use just one pan to cook it. It is easy to make and can be eaten any time of the day. You can add meat, seafood, or cheese to the dish.
• 1 tbsp of olive oil
• 1 medium onion
• 2 cloves of minced garlic
• 1 medium red bell pepper
• 2 cans (14 0z each) of diced tomatoes
• 2 tbsp of tomato paste
• 1 tsp of chili powder
• 1 tsp of ground cumin
• 1 tsp of paprika
• Chili flakes
• 1 tsp of sugar
• Black pepper
• 6 eggs
• Fresh parsley or cilantro
This recipe takes 40 to 45 minutes to make. Serves 4 to 6.
Mince onion and bell pepper.
In a frying pan, heat olive oil over medium heat.
Sauce onion until translucent for 5 minutes.
Cook garlic and red bell pepper for 5 to 7 minutes.
Pour diced tomatoes and tomato paste into the pan. Season with salt, cumin, paprika, chili powder, chili flakes, and black pepper.
Make 6 small wells on the tomato mixture.
Crack open eggs on the well. Each well should hold one egg.
Cover the pan with a lid and cook for 10 to 15 minutes, or until the eggs are cooked.
Remove from the heat.
Garnish with fresh parsley or cilantro.
Ideas And Tips:
• Covering the pan with a lid allows the top of the egg to cook. This method is also used when cooking eggs sunny-side-up. The heat goes upwards and cooks the top of the egg.
images – https://www.youtube.com/watch?v=618QsMaVXp8