Shakshuka
Shakshuka is a vibrant dish from North African and Israeli cuisine, where eggs gently poach right in a fragrant sauce of tomatoes, bell peppers, garlic and spices, and are served hot straight from the skillet.
Ingredients
- egg4 pcs
- canned tomatoes400 g
- bell pepper1 pcs
- onion1 pcs
- garlic3 cloves
- ground paprika1 tsp
- cumin0.5 tsp
- ground chili pepper0.25 tsp
- oil2 tbsp
- salt1 to taste
- black pepper (ground)1 to taste
Instructions
Dice the onion and bell pepper finely. Heat the oil in a deep skillet over medium heat and sauté the vegetables for 5 minutes until softened.
Add the minced garlic, cumin, paprika and chili powder; cook, stirring, for another minute until the spices release their aroma.
Pour in the canned tomatoes with their juice, mashing them with a fork; season with salt and black pepper. Simmer over low heat for 10 minutes until the sauce thickens slightly.
Using a spoon, make 4 wells in the sauce and carefully crack an egg into each one.
Cover the skillet with a lid and cook over low heat for 5–7 minutes, until the whites are set but the yolks remain runny.
Remove from the heat and serve immediately straight from the skillet with pita, lavash or crusty bread for dipping.
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