Shakshuka
37Min
4Servings
245Cal
MediumLevel
VegetarianGluten freeKid friendlyvegetarian
#shakshuka#eggs#vegetarian
Equipment
Chef knife
Cutting board
Frying pan
Stove
Spatula
Serving plate
Ingredients
Ingredients
olive oil
30 ml
onion
1 piece
bell pepper
1 piece
garlic
3 clove
chili pepper
1 piece
tomatoes
400 g
cumin
5 g
paprika
5 g
eggs
4 piece
fresh parsley
10 g
salt
3 g
black pepper
2 g
Instructions
1
Prepare vegetables
Dice onion, bell pepper, garlic and chili pepper.
5 min
2
Sauté base
Heat olive oil in a pan and cook onion, bell pepper, garlic and chili until softened.
8 minMedium heattimer 8 min
Stir occasionally to avoid browning too quickly.
3
Add tomatoes & spices
Add tomatoes, cumin, paprika, salt and pepper; simmer until sauce thickens.
12 minMedium heattimer 12 min
Sauce is ready when it coats the back of a spoon.
4
Make wells for eggs
Create four wells in the sauce and crack an egg into each well.
2 min
5
Cook eggs
Cover pan and cook until egg whites are set but yolks remain runny.
8 minLow heattimer 8 min
Check after 6 minutes to prevent overcooking.
6
Garnish and serve
Sprinkle with chopped parsley and serve immediately.
2 min
Storage
Fridge: 2 days
Reheat: Microwave 1-2 minutes or reheat gently on stove
Best eaten fresh; sauce can be made ahead and reheated.
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