Easy Traditional Shakshuka (Print Version)
# Ingredients:
→ Base Vegetables & Oil
01 -
2 tablespoons of good quality olive oil
02 -
1 medium yellow onion, cut into small cubes
03 -
1 fresh red bell pepper, seeds removed and chopped
04 -
4 cloves of garlic, minced finely
→ Spices & Seasonings
05 -
2 teaspoons sweet paprika
06 -
1 teaspoon ground cumin
07 -
1/4 teaspoon mild chili powder
08 -
Sea salt and freshly ground black pepper to your taste
→ Main Components
09 -
1 large can (28 oz) of whole peeled tomatoes with their juice
10 -
6 fresh large eggs
→ Fresh Garnish
11 -
1 small bunch of fresh cilantro, roughly chopped
12 -
1 small bunch of fresh flat-leaf parsley, roughly chopped
# Instructions:
01 -
Warm your olive oil in a large sauté pan over medium heat. Toss in the diced bell pepper and onion, letting them cook gently for about 5 minutes until the onion turns translucent and softens beautifully.
02 -
Stir in your minced garlic along with all the spices - paprika, cumin, and chili powder. Let everything cook together for just one more minute until fragrant.
03 -
Pour in the entire can of tomatoes with their juice. Using a large spoon, gently crush and break apart the tomatoes right in the pan. Season generously with salt and pepper, then let the mixture come to a gentle simmer.
04 -
Using your spoon, create small wells or pockets in the bubbling tomato sauce. Carefully crack each egg into its own little well. Cook for 5-8 minutes depending on how runny you like your yolks. For faster cooking, you can cover the pan with a lid.
05 -
Remove from heat and sprinkle generously with the chopped fresh cilantro and parsley. Serve immediately while the eggs are still perfectly creamy.
# Notes:
01 -
For non-dairy-free versions, crumbled feta or goat cheese makes an incredible topping
02 -
Traditionally served with warm pita bread, but fresh avocado slices are a wonderful modern twist
03 -
Avoid using cast iron pans as the acidic tomatoes can damage the seasoning and create a metallic taste - stainless steel works best