Shakshuka Recipe
Fresh tomatoes, onion, bell peppers, garlic, simmered.
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Ingredients
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Vegetables
Spices and Seasonings
Eggs
Method
Preparation
- 1
Chop the Vegetables
Dice the onion and bell peppers into small pieces. Mince the garlic cloves.
- 2
Prepare the Tomatoes
If using whole tomatoes, chop them roughly. If using canned tomatoes, crush them with your hands in a bowl.
Cooking
- 3
Sauté the Vegetables
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers. Sauté for about 5 minutes, or until they are soft.
- 4
Add Garlic and Spices
Stir in the minced garlic, cumin, paprika, salt, black pepper, and red chili flakes. Cook for another 1-2 minutes until fragrant.
- 5
Add Tomatoes
Add the chopped fresh tomatoes (or crushed canned tomatoes) to the skillet. Stir well to combine all ingredients.
- 6
Simmer
Reduce the heat to low and let the mixture simmer for about 10-15 minutes until the tomatoes break down and the sauce thickens. Stir occasionally.
- 7
Garnishing
- 8
Finish with Herbs
Once the eggs are cooked, sprinkle fresh parsley or cilantro over the top as a garnish.
- 9
Serve
Serve the shakshuka hot, directly from the skillet, with crusty bread or pita on the side.
