SHAKSHUKA

Name: Shakshuka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Cuisine: Mediterrenean
Ingredients: 1 medium onion, diced; 1 red bell pepper, seeded and diced; 4 garlic cloves, finely chopped; 2 tsp paprika; 1 tsp cumin; 1/4 tsp chili powder; 800gm whole peeled tomatoes; 6 large eggs; salt to taste; pepper to taste; 1 small bunch fresh cilantro, chopped; 1 small bunch fresh parsley, chopped; Dash of olive oil

Le Gourmet ChefApr 12, '21

Shakshuka is an easy, healthy breakfast (or any time of day) recipe from North Africa and other Middle Eastern countries. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently pouched eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again. It’s made from simple, healthy ingredients and is vegetarian.

Shakshuka literally means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top.

Shakshuka spices may vary, but you’ll commonly find paprika, cumin and chili powder, along with fresh garlic. I’d consider it flavorful spicy, not hot spicy. Though you can always add cayenne pepper if you’d like to heat it up.

Shakshuka

Rated 5 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

20 minutes

Shakshuka is a North African and Middle Eastern meal of poached eggs in a simmering tomato sauce with spices. It's easy, healthy and takes less than 30 minutes to make.

Author:

Le Gourmet Chef

Ingredients

1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 tsp paprika
1 tsp cumin
1/4 tsp chili powder
800gm whole peeled tomatoes
6 large eggs
salt to taste
pepper to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
Dash of olive oil

Directions

Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped cilantro and parsley.