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Shakshuka

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Shakshuka is a savory dish of poached eggs in a flavorful, spiced tomato sauce. It’s a perfect balance of rich, tangy tomatoes, aromatic spices, and creamy egg yolks. Great for breakfast, brunch, or dinner.

Ingredients

  • Olive Oil: 2 tbsp – Provides a rich base for sautéing the vegetables and spices.
  • Onion: 1 medium, chopped – Adds sweetness and depth to the sauce.
  • Bell Pepper: 1 medium, chopped – Offers color and a slight sweetness to balance the heat.
  • Garlic: 3 cloves, minced – Aromatic and savory, it enhances the flavor of the sauce.
  • Canned Tomatoes: 1 can (14 oz) – The base of the sauce, providing a tangy and rich texture.
  • Tomato Paste: 2 tbsp – Adds a deep, concentrated tomato flavor.
  • Ground Cumin: 1 tsp – Brings warmth and earthiness to the sauce.
  • Paprika: 1 tsp – Adds a smoky flavor and a hint of heat.
  • Cayenne Pepper: 1/2 tsp (optional) – For a spicy kick, adjust to your preference.
  • Eggs: 4 – The star of the dish, poached in the sauce to create a perfectly runny yolk.
  • Fresh Parsley: 1 tbsp, chopped – For garnish and a burst of fresh, green color.
  • Salt and Pepper: To taste – For seasoning the sauce and eggs.

Instructions

  1. Preheat Your Equipment: Heat olive oil in a large skillet or frying pan over medium heat.
  2. Combine Ingredients: Add the chopped onions and bell pepper to the pan, cooking until softened, about 5-7 minutes.
  3. Prepare Your Cooking Vessel: Stir in the garlic, cumin, paprika, and cayenne pepper (if using). Let the spices cook for about 1 minute to release their fragrance.
  4. Assemble the Dish: Add the canned tomatoes and tomato paste, stirring well to combine. Simmer for 10-12 minutes until the sauce has thickened slightly.
  5. Cook to Perfection: Create little wells in the sauce and crack the eggs into the wells. Cover and cook for 5-7 minutes, or until the egg whites are set but the yolks are still runny.
  6. Finishing Touches: Sprinkle fresh parsley on top for a pop of color and fresh flavor.
  7. Serve and Enjoy: Serve your Shakshuka with warm crusty bread to soak up the delicious sauce.

Notes

  • If you prefer your eggs cooked more through, cook them a little longer until the yolks are firm.
  • Add a dollop of yogurt or crumbled feta on top for extra richness and tang.
  • Serve with warm pita or crusty bread for dipping.

Find it online: https://tastyze.com/shakshuka/