Shakshuka
Shakshuka is a North African and Middle Eastern dish where ripe tomatoes meld with bell peppers, onions, and aromatic spices.
Ingredients
- 3 tbsp olive oil
- 1 medium onion finely chopped
- 1 red bell pepper deseeded and chopped, any colour
- 2 garlic cloves finely chopped or minced
- 2 tsp paprika
- 1 tsp cumin powder
- ¼ tsp Cayenne pepper/chilli powder
- 500 grams of canned crushed tomatoes or Fresh tomatoes finely chopped or pureed
- 3-4 eggs
- Salt and pepper to taste
- Coriander/cilantro/parsley for garnish
Instructions
- Heat olive oil in a large, deep skillet over medium heat.
- Add chopped onions and garlic. Saute until the onions are softened, about 5 minutes.
- Add chopped bell pepper and cook for another 3 minutes.
- Add the ground cumin, ground paprika, and cayenne pepper. Cook for 1-2 minutes.
- Pour in the crushed tomatoes and mix. Cover and cook this on medium heat for about 10 minutes. Uncover and cook for another 5 minutes for the sauce to thicken.
- Create small wells in the sauce with the back of a spoon and carefully crack the eggs into each well. Cover the skillet with a lid and cook on low heat until the egg whites are set but the yolks are still runny (about 5-7 minutes). You can cook them longer if you prefer a firmer yolk.
- Once the eggs are cooked to your liking, garnish with chopped fresh parsley or coriander leaves.
- Serve the shakshuka directly from the skillet, with crusty bread or pita on the side for dipping. You can dip it in the sauce to soak it all up!
Notes
If you are using fresh tomatoes choose the ripened ones as this will give a natural sweetness to Shakshuka. Add these fresh chopped tomatoes and cook until the tomatoes break and the sauce thickens, stirring occasionally.
Canned tomatoes, whether crushed or whole, provide a consistent base of thick sauce.
The choice between fresh and canned tomatoes is up to you based on the season and convenience.
Use a wide and shallow pan to ensure the eggs cook evenly and have enough space in the sauce.
Cayenne pepper is a common choice for adding heat to shakshuka, and you can increase the amount if you like a spicier kick.
Variations
For the Mediterranean flavour, you can also add crumbled feta cheese, kalamata olives, and sun-dried tomatoes.
Sprinkle grated Parmesan or shredded mozzarella over the eggs before covering to melt.