SHAKSHUKA
Shakshuka is a delightful dish where poached eggs swim in a fragrant tomato sauce infused with exquisite flavors and a medley of aromatic fresh herbs. When accompanied by crusty fresh bread, it transforms into a delightful one-pot meal experience!
Ingredients
- 1 tbsp olive oil
- 2 clove garlic minced
- 1 onion shredded
- ½ red bell pepper seeded and diced
- 1 tbsp tomato paste
- 1 tsp ground paprika
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- 14oz 400g ripe tomatoes chopped OR a 14.5oz can of peeled tomatoes
- 1 cup 120ml water skip if using canned tomatoes
- ½ brunch fresh parsley chopped
- 3 eggs
- salt & papper
Instructions
- Begin by heating up a skillet and adding olive oil. Toss in garlic, onion, and bell pepper, then sauté them for a couple of minutes until they release their enticing aroma. Introduce tomato paste, paprika, cumin, cayenne pepper into the mix. Continue cooking and stirring diligently for another minute.
- Include diced tomatoes, water, and half of the mint and parsley. Allow the mixture to simmer for 15-20 minutes, occasionally giving it a gentle stir. Feel free to season with salt and pepper according to your taste preferences.
- Take a spoon and create three indentations in the sauce, then carefully break an egg into each hollow.
- Simmer while covered for an additional 5-10 minutes over low to medium heat, allowing the eggs to cook until they're nearly set according to your preference. Remember, the eggs will undergo some additional cooking once you remove the skillet from the heat source.
- Garnish with the remaining mint and parsley, and accompany with freshly baked bread (preferably rye bread slices)
Notes
Fresh Tomatoes: My preference lies in utilizing fresh, ripe tomatoes for crafting shakshuka. This approach works particularly well with surplus tomatoes that might not be as suitable for salads.
Canned Tomatoes: Should you opt to, you can easily substitute fresh tomatoes with a can of peeled tomatoes. In this case, omit the water mentioned in the recipe and shorten the cooking time outlined in step 2 to 10 minutes.
Any leftovers can be refrigerated and enjoyed for up to two days.