The Best Shakshuka
Equipment
Ingredients
Main Ingredients
olive oil
30 ml
onion (diced)
1 piece
bell pepper (diced)
1 piece
garlic (minced)
3 clove
tomatoes (crushed)
800 g
paprika
5 g
cumin
3 g
eggs
4 piece
fresh parsley (chopped)
15 g
salt
3 g
black pepper
1 g
Instructions
Prepare vegetables
Dice onion and bell pepper. Mince garlic.
Sauté aromatics
Heat olive oil in a large pan over medium heat. Add onion and bell pepper, cook until softened.
Add garlic and spices
Add minced garlic, paprika, and cumin. Stir and cook for 1 minute until fragrant.
Add tomatoes and simmer
Pour in crushed tomatoes. Season with salt and pepper. Simmer until sauce thickens slightly.
Make wells and add eggs
Create 4 wells in the sauce. Crack an egg into each well.
Cook eggs
Cover and cook until egg whites are set but yolks remain runny.
Garnish and serve
Sprinkle with chopped parsley and serve immediately with crusty bread.
Original recipe
Storage
Best served fresh. Eggs may become overcooked upon reheating.
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