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Shakshuka

 


Classic Shakshuka Recipe

Shakshuka is a flavorful Middle Eastern and North African dish featuring poached eggs in a spiced tomato and bell pepper sauce. It's perfect for breakfast, brunch, or even dinner!

Ingredients

2 tablespoons olive oil

1 medium onion, finely chopped

1 red bell pepper, diced

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder (optional, for heat)

1 can (14 oz) diced tomatoes (or 4 fresh tomatoes, diced)

2 tablespoons tomato paste

Salt and pepper to taste

4–6 large eggs

Fresh parsley or cilantro, chopped (for garnish)

Optional: Crumbled feta cheese or olives for topping



Instructions

1. Sauté the Vegetables:

Heat olive oil in a large skillet over medium heat.

Add the onion and cook for 2–3 minutes until softened.

Stir in the bell pepper and cook for another 5 minutes until tender.

2. Add the Spices:

Stir in the garlic, cumin, paprika, and chili powder. Cook for 1 minute until fragrant.

3. Prepare the Tomato Sauce:

Add the diced tomatoes and tomato paste to the skillet.

Stir well, reduce the heat to low, and simmer for 10 minutes, allowing the flavors to meld.

Season with salt and pepper to taste.

4. Add the Eggs:

Use a spoon to create small wells in the sauce and crack an egg into each well.

Cover the skillet with a lid and cook for 5–7 minutes, or until the egg whites are set but the yolks are still runny (cook longer for firmer yolks).

5. Garnish and Serve:

Sprinkle with chopped parsley or cilantro.

Add crumbled feta or olives if desired.

Serve hot with crusty bread, pita, or over rice.

Tips for Success

For a smoky flavor, add roasted red peppers or a pinch of harissa.

Adjust spice levels by increasing or omitting the chili powder.

Use a cast-iron skillet for even cooking and a rustic presentation.


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