Shakshuka, a popular dish from the Middle East, is a true culinary delight that combines simple ingredients into an explosion of flavors. Traditionally served for breakfast or brunch, this dish combines poached eggs in a tomato, pepper, garlic and spice sauce. Although it looks impressive, Shakshuka is surprisingly easy to prepare, making it the perfect choice for those days when you want something special but simple.
In this article, we will present you a simple recipe that will ensure that you can prepare Shakshuka without stress and with maximum pleasure. Whether you are a beginner cook or an experienced master, this recipe will impress you with its simplicity and incredible taste. Get ready to create a dish that is sure to become a staple on your menu with just a few basic ingredients.
Shakshuka is a healthy, nutritious and filling dish, prepared in a pan, which can be served on its own or with the addition of bread or salad.
Shakshuka
Ingredients
- 3 tablespoons of olive oil
- 1 large onion, chopped
- 1 large red pepper, chopped
- 4 cloves of garlic
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon of salt
- ½ tsp ground black pepper
- 1 can of peeled tomatoes
- ¼ cup cilantro or parsley,
- 6 large eggs
Directions
- Heat the oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the onion and pepper. Cook, stirring occasionally, until the vegetables are very tender and lightly browned, about 12 to 15 minutes.
- Add garlic, paprika, cumin, chili powder, salt and pepper. Cook, stirring constantly, for 2 minutes.
- Stir in the tomatoes and break them into small pieces with a wooden spoon. Bring the mixture to a boil over medium heat. Reduce heat and simmer until mixture has reduced slightly, about 20 minutes. Add parsley.
- Using a large spoon, make an indentation slightly larger than the egg. Place one egg in the well. Repeat the process with the remaining 5 eggs.
- Cover and cook until the white is set and the yolk is runny, about 12 to 15 minutes. Garnish with parsley and serve immediately with crusty bread.
