Shakshouka (Shakshuka)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Cuisine
Middle Eastern, Israeli, Tunisian
Shakshouka (Shakshuka)
Description
Shakshouka traditionally begins by sautéing diced onions and red bell peppers in oil until soft and fragrant. Garlic, ground cumin, and paprika add depth and warming spices. Canned tomatoes are stirred in along with a small amount of water and simmered gently, creating a sauce that balances acidity and spice. Eggs are cracked over the simmering sauce and covered to steam cook until the whites are set but yolks remain tender.
The texture is a delightful contrast of silky eggs nestled in a chunky, aromatic tomato and pepper base. Chopped parsley is sprinkled over the top for a fresh herbal note. The dish is typically enjoyed directly from the pan, scooping the eggs and sauce with warm pita bread for a filling meal suitable for breakfast, brunch, or light dinner.
Ingredients
- 6 egg
- 1/2 onion
- 2 red bell pepper
- 1 tsp cumin
- 1 tsp paprika
- 1/2 garlic clove
- 1 can tomato
- 1 bunch of parsley
- 1 tbsp vegetable oil
- salt
- black pepper
Instructions
- Dice the onion and red peppers and sauté pan with a little olive oil in a hot pan. Add the minced garlic, cumin, and paprika and season with salt and pepper.
- Add the canned tomatoes and half a cup of water and stir together.
- Bring to a boil and then reduce the heat. Once the mixture is gently simmering, crack the eggs on top, add the chopped parsley, and cover the pan. Cook until the eggs are cooked.
- Serve with pita bread.
Notes
User Reviews
Overall Rating
4.9
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