Shakshuka
Shakshuka is a North African dish, nowadays popular all over the Middle East, especially in Israel, where it was imported by Maghrebi Jews who immigrated to that country.
Ingredients
- 1 tbsp olive oil
- 1/2 onion diced
- 1 garlic clove minced
- 1 red bell pepper chopped
- 720 g diced tomatoes
- 2 tbsp tomato purée
- 1 tsp mild chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- a pinch cayenne pepper
- a pinch sugar
- sea salt and freshly ground black pepper
- 8 free-range eggs
- 1/2 tbsp chopped fresh parsley to garnish (optional)
Instructions
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In a large frying pan, heat the oil over medium heat. Add the onion and sauté until translucent, 4-5 minutes. Add the garlic and sauté until fragrant. Add the bell pepper and sauté until softened, about 12 minutes.
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Stir in the tomatoes, tomato purée, chili powder, cumin, paprika, cayenne, sugar, and salt and black pepper to taste. Stir and simmer over medium heat until it starts to reduce, about 10 minutes.
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Crack the eggs into the tomato mixture, spreading them evenly. When you add the eggs will depend on if you want the eggs cooked soft, medium, or hard.
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For hard-cooked eggs: Cover the pan and simmer until the eggs are fully cooked, 10–15 minutes. Keep an eye on the sauce to make sure it doesn’t reduce too much, which can lead to burning.
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For soft to medium eggs: Let the sauce reduce for a few minutes uncovered, before cracking the eggs on top. Cover the pan and cook for 7 minutes for medium eggs, 5 minutes for soft eggs with runny yolks.
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Serve hot. Garnish with chopped parsley, if desired.