Shakshuka Recipe
A spicy North African specialty. Two eggs poached in a thick stew of tomato, peppers, garlic, onion, and spices.
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Ingredients
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Vegetables
Spices
Eggs
Method
Preparation
- 1
Heat the Oil
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- 2
- 3
Add Garlic
Stir in 3 minced garlic cloves and cook for an additional minute until fragrant.
Cooking the Stew
- 4
Add Tomatoes and Spices
Add 400 grams of diced tomatoes, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 0.5 teaspoons of cayenne pepper, 1 teaspoon of salt, and 0.5 teaspoons of black pepper to the skillet. Stir to combine and let simmer for 10 minutes until the mixture thickens.
Poaching the Eggs
- 5
Create Wells for Eggs
Using a spoon, create two small wells in the tomato mixture.
- 6
Add Eggs
Crack 2 large eggs into the wells. Cover the skillet and cook for about 5-7 minutes, or until the eggs are set to your liking.
Serving
- 7
Garnish and Serve
Once the eggs are cooked, remove from heat and sprinkle with 2 tablespoons of chopped fresh parsley before serving. Serve warm with crusty bread.
