A colleague of mine introduced me to this recipe and I had no idea a simple recipe like this existed, let alone taste so good.
Originally from North Africa, Shakshuka is a popular breakfast food throughout the Middle East. This recipe is simple and satisfying, featuring eggs poached in a spiced tomato sauce. Serve it with crusty bread for breakfast, brunch, or dinner!
Here is my take on this incredible African delight.
I can see myself making this on a regular basis going forward.
½tspChilli Powder or fresh chilli according to taste
Salt & Black Pepper, to taste
6Large Eggs
Fresh Parsley or Coriander, chopped, for garnish
* Crusty Bread, for serving
1
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2
Add the red pepper and continue to sauté for another 5 minutes, or until the pepper is soft.
3
Stir in the diced tomatoes, paprika, cumin, chilli powder, salt, and pepper. Simmer the mixture over medium heat for 10-15 minutes, or until the sauce has thickened.
4
Crack the eggs one at a time over the tomato mixture, spacing them evenly. Cover the skillet and cook over low heat for 5-10 minutes, or until the eggs are set but the yolks are still runny.
5
Sprinkle the chopped parsley or coriander over the top of the eggs and serve immediately with crusty bread for dipping.
6
Enjoy your delicious and easy Shakshuka!
Ingredients
Ingredients
4tbspOlive Oil
300gChopped Onions
50gGrated Garlic
2Chopped Red Peppers
800gCanned Chopped Tomatoes
1.50tspPaprika
1.50tspCumin Powder
½tspChilli Powder or fresh chilli according to taste
Salt & Black Pepper, to taste
6Large Eggs
Fresh Parsley or Coriander, chopped, for garnish
* Crusty Bread, for serving
Directions
1
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
2
Add the red pepper and continue to sauté for another 5 minutes, or until the pepper is soft.
3
Stir in the diced tomatoes, paprika, cumin, chilli powder, salt, and pepper. Simmer the mixture over medium heat for 10-15 minutes, or until the sauce has thickened.
4
Crack the eggs one at a time over the tomato mixture, spacing them evenly. Cover the skillet and cook over low heat for 5-10 minutes, or until the eggs are set but the yolks are still runny.
5
Sprinkle the chopped parsley or coriander over the top of the eggs and serve immediately with crusty bread for dipping.
