Shakshuka
Shakshuka is a North African dish prepared by poaching eggs in a spiced tomato and bell pepper sauce, simmered with onions and garlic.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Eggs (large) | 5 | Count |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Onion (medium, chopped) | 1 | Count |
| Red Bell Pepper (chopped) | 1 | Count |
| Garlic (minced) | 3 | Clove |
| Canned Tomatoes (crushed) | 800 | Grams |
| Tomato Paste | 2 | Tbsp |
| Cumin (ground) | 1 | Tsp |
| Paprika (sweet) | 1 | Tsp |
| Cayenne Pepper | 0.5 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Parsley (fresh, chopped) | 1 | Bunch |
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and red bell pepper, sauté until softened, about 5 minutes.
- Stir in minced garlic, cumin, paprika, and cayenne pepper, cook for 1 minute.
- Add crushed tomatoes and tomato paste, season with salt and black pepper, and simmer for 10 minutes.
- Make small wells in the sauce and crack an egg into each well.
- Cover the skillet and cook until eggs are set to your liking, about 5-8 minutes.
- Garnish with chopped parsley before serving.
Kitchen equipment
Large Skillet With Lid