In case you are unfamiliar with shakshuka, then we are excited to introduce shakshuka to you. Well, it is mainly a North African delicacy, which is now very much popular and renowned across the world. This healthy and easy to make egg dish is incredibly delicious and gluten-free as well.
If you are a beginner and want to impress your family and friends with your culinary skills, then shakshuka is a perfect item as it is easy to make and it needs a handful of easily available ingredients.
This delicious shakshuka will be an ideal option for a holiday brunch or breakfast or a weekend dinner.
• Prep time: 10 minutes
• Cook time: 30 minutes
• Course: Breakfast
Ingredients and their proportions:
• Olive oil 1 tablespoon
• Minced garlic 1 clove
• Peeled and diced onion ½
• Seeded and chopped bell pepper 1
• Ripe diced tomatoes 4 cups or 2 cans diced tomatoes
• Mild chili powder 1 teaspoon
• Tomato paste 2 tablespoons
• Cumin 1 teaspoon
• Paprika 1 teaspoon
• Cayenne pepper just a pinch
• Pepper and salt as per taste
• Sugar to a pinch only
• Eggs 6
• Fresh chopped parsley ½ tablespoon
Instructions to make delightful shakshuka:
On medium flame, heat a large, deep sauté pan or skillet. Add olive oil to the pan and make it warm slowly. Start adding chopped onion first. Sauté it for a few minutes until it starts to soften. After that, add garlic to it. Continue to sauté everything until the mixture is aromatic.
Time to add the diced bell pepper. Again, sauté it for about 5-6 minutes over medium heat until softened.
Now you have to add tomato paste and diced tomatoes to your pan. Stir everything until everything is well-blended. Time to add spices, as well as sugar. Give it a nice mix. Over medium heat, let the mixture simmer for around 5-6 minutes or until it starts reducing.
You can taste the prepared mixture at this point and spice it as per your preferences. Now add pepper and salt to taste. You can add more sugar if you prefer a sweet sauce or you can add more cayenne pepper if you like a spicier version of shakshuka.
Now crack the eggs one by one directly over your tomato mixture, making certain to space them uniformly over your sauce. You can place 5 eggs around the pan’s outer edge and 1 in the middle.
Time to cover the pan. Let the mixture simmer for about 10-15 minutes or until your eggs are perfectly cooked and the sauce has reduced slightly. However, keep an eye on your pan to be certain that the sauce never reduces too much since this can lead to even burning.
Well, some prefer the eggs of their shakshuka runnier. In case this is what you love, allow the sauce to reduce for just a few minutes right before you crack the eggs on top of the sauce. After that, cover your pan and cook your eggs to taste. Now garnish it with chopped parsley.
Serve it with crusty warm bread or pita and enjoy the meal.
Last Updated on September 2, 2021