Shakshuka Recipe

Name: Allelos Shakshuka Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 tbs Olive oil; 1 cup Onion, chopped; 1 cup Bell pepper, chopped; 3 tsp Garlic, minced; 1 can (400g) Canned tomatoes, crushed; 1 tsp Ground cumin; 1 tsp Paprika; 1 tsp Salt; 1 tsp Black pepper; 4 pcs Eggs; 1 cup Fresh parsley, chopped; 1 cup Fresh mint, chopped; 1 cup Fresh oregano, chopped; 2 pieces Khobz (bread), for serving

Inspired by Allelo

Time30m

Serves4

Fresh parsley, mint, oregano, khobz, poached egg

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Ingredients

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Main Ingredients

2 tbs olive oil

1 cup Onion, chopped

1 cup Bell pepper, chopped

3 tsp Garlic, minced

1 can (400g) Canned tomatoes, crushed

1 tsp Ground cumin

1 tsp Watkins paprika

1 tsp Celtic sea salt

1 tsp black pepper

4 pcs Eggs

1 cup Fresh parsley, chopped

1 cup Fresh mint, chopped

1 cup Fresh oregano, chopped

2 pieces Khobz (bread), for serving

Method

Cooking Instructions

Prepare the Base

In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, and sauté until softened, about 5-7 minutes.

Add Garlic and Spices

Stir in minced garlic, ground cumin, paprika, salt, and black pepper. Cook for another 2 minutes until fragrant.

Add Tomatoes

Pour in the crushed tomatoes and bring the mixture to a simmer. Let it cook for about 10 minutes, stirring occasionally until it thickens slightly.

Poach the Eggs

Make small wells in the tomato mixture and crack an egg into each well. Cover the skillet and cook for 5-7 minutes or until the eggs are set to your liking.

Garnish and Serve

Remove from heat and sprinkle with fresh parsley, mint, and oregano. Serve warm with khobz on the side.