- Servings : 5-6
- Prep Time : 10m
- Cook Time : 20m
- Ready In : 30m
People often will give you a strange look when you say the word Shakshuka like you have sneezed or something. Shakshuka are you not familiar with that!! then I am excited to bring you the idea. It is a very easy dish that birth in the Middle East. It is prepared by frying onion, tomatoes, and garlic. You can add garlic sauce for a touch even tastier.
- Eggs: 5-6
- Minced Garlic: 1 clove
- Green or red chopped bell pepper: 1
- Medium peeled and diced brown or white onion: 1
- Ripe diced tomatoes: 4 cups
- Tomato paste: 2 tablespoons
- Chili powder: 1 teaspoon
- Cumin: 1 teaspoon
- Paprika: 1 teaspoon
- Pinch of cayenne pepper
- Pinch of sugar
- Salt and pepper
- Olive oil: 1 tablespoon
- Fresh chopped parsley: 1/2 tablespoon (optional)
On medium temperature heat a saute pan. In the pan slowly warm olive oil. Add chopped onion, and sauté for a few minutes. When they are soften add garlic and continue to saute till mixture is fragrant.
Now add bell pepper, for 5 to 7 minutes saute over medium until softened.
And tomatoes plus pour tomato paste on saute pan, stir untill blended. Add sugar and spices and stir well. Also put on the mixture to simmer for 5-7 minutes over medium heat till it starts to reduce. Taste The mixture and spice it following to your favor. Now add salt and pepper to taste, more cayenne pepper for a spicier, or more sugar for a sweeter sauce shakshuka.
Time to crack all the eggs directly over the tomato mixture, making sure to space them on a level over the sauce. The eggs will cook "over easy" style on top of the tomato sauce. And cover the pan.
For 10 to 15 minutes allow mixture to simmer . Focus on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
I prefer my shakshuka eggs more runny. If this is your preference, let the sauce minimize for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste.
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