Shakshuka is a very popular North African dish made with peppers, tomato sauce and eggs.
There are tons of recipes and versions all over the internet, but I wanted to share mine with you, since it’s a very special one for me.
First time I made shakshuka was for my beautiful friend Adrianna few years ago (OMG about 5 years already!). We decided the last minute to have dinner together in my place, she was coming straight from work so all cooking was on me. She is a very easygoing person so I knew anything I’d prepare would be good for her. There was this dish rounding on my head for a while, by then I didn’t know exactly what is was, neither it’s popularity but it looked yummy and no tedious at all, so I decided to make it.
Well, since that dinner, this dish has been on my table many many times, it’s a back up recipe for when I don’t know what to cook, or I’m not in the mood of cooking or for when I have some old peppers in my fridge.
Delicious mix of peppers, tomatoes and spices, topped with baked eggs is a perfect dish for an awesome brunch.
- 1 teaspoon cumin seeds
- 1 onion thinly sliced
- 2 red pepper halved, deseeded thinly sliced
- 1/2 teaspoon smoked paprika
- 400 gr tin tomatoes chopped
- 4 eggs
- extra virgin olive oil
- salt
- black pepper freshly cracked
- fresh coriander or parsley chopped
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Gently fry the cumin seeds over a medium heat in a pan with a bit of olive oil. After a couple of minutes, add the onion and sauté for 8 minutes.
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Add peppers and continue to cook over a low heat, covered, at least 15 minutes, until the peppers are soft and wilted.
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Add paprika and tomatoes with their juice, some salt and pepper. Cook gently for 10-15 minutes.
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Adjust seasoning if needes. Make 4 hollows in the surface and carefully break an egg into each one. Cover the pan and let the eggs set for about 10 minutes.
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When whites are set and yolks still runny, remove from the heat and serve with a good slice of bread and sprinkle with chopped herbs.