How to Make Shakshuka
Shakshuka has origins in Tunisia. It is a breakfast dish popular in the Middle East and North Africa. However, you can also eat or serve this dish for lunch and dinner. Let us discuss how to make Shakshuka. Read on!
Ingredients
- Extra virgin olive oil
- One large chopped yellow onion
- Two green chopped peppers
- One teaspoon of ground coriander
- One teaspoon of sweet paprika
- A half teaspoon of ground cumin
- Pinched red pepper flakes
- Salt and pepper
- Six medium tomatoes
- A half cup of tomato sauce
- Six large eggs
- ¼ cup of chopped parsley leaves
- ¼ cup of fresh mint leaves
Instructions
- Heat three tablespoons of olive oil in an iron skillet
- We recommend using a large skillet
- Add green peppers, onions, spices, garlic, pinched salt, and pepper
- Cook for five minutes to soften the vegetables
- Add tomatoes and tomato sauce and cover for 15 minutes
- Continuing simmering for 15 minutes
- Uncover and cook for a few minutes to reduce the thickness
- Adjust the seasoning based on your taste
- Make six “wells” or indentations in the tomato mixture using a wooden spoon
- Now crack an egg into each well or indentation
- Decrease the heat and cover the skillet
- Cook on low heat to set the egg’s white
- Uncover and add fresh mint leaves and parsley
- You can add crushed red pepper and black pepper
- Serve with challah, warm pita, or crusty bread
Note: We recommend preparing Shakshuka tomato sauce 12 or 24 hours earlier and refrigerating it using a tight-lid glass container. The purpose is to reduce cooking time by simply following the recipe and adding tomato sauce to the skillet and eggs.
