Shakshuka Recipe

Shakshuka is a popular Middle Eastern and North African dish made with eggs poached in a flavorful, spiced tomato sauce. The dish usually includes ingredients like onions, bell peppers, garlic, and spices such as cumin, paprika, and chili powder, which add depth and warmth to the sauce. Often garnished with fresh herbs like cilantro or parsley, and sometimes feta cheese, shakshuka is typically served with crusty bread or pita to scoop up the sauce and eggs.

The name “shakshuka” means “a mixture” in Arabic, reflecting the hearty, comforting blend of ingredients. It’s a versatile dish often enjoyed for breakfast, but it’s delicious any time of day!

Shakshuka Recipe

Ingredients:

• 1 medium onion, diced
• 1 red bell pepper, seeded and diced
• 20g garlic, finely chopped
• 10g tomato paste
• 5g cumin
• 1 pinch chili powder
• 200g fresh tomatoes, finely chopped
• 6 large eggs (preferably creamy or fresh)
• Salt and pepper, to taste
• 1 small bunch fresh coriander, chopped

Instructions:

1. Sauté Vegetables
   In a large sauté pan, heat a drizzle of olive oil over medium heat. Add the diced bell pepper, onion, and tomato. Cook for about 5 minutes, or until the onion becomes translucent.
2. Add Garlic and Spices
   Stir in the chopped garlic, cumin, and chili powder, cooking for an additional minute until the spices are fragrant.
3. Simmer the Sauce
   Add the tomato paste and finely chopped tomatoes. Break down the tomatoes with a large spoon, stirring well to combine. Season with salt and pepper, then bring the sauce to a gentle simmer.
4. Cook the Eggs
   Using a large spoon, create small wells in the sauce, then carefully crack an egg into each well. Cover the pan and cook for 5-8 minutes, or until the eggs reach your desired level of doneness.
5. Garnish and Serve
   Sprinkle chopped coriander over the shakshuka. Serve hot with crusty bread or pita for dipping.