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
- black pepper freshly cracked
- fresh coriander or parsley chopped
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.
Add peppers and continue to cook over a low heat, covered, at least 15 minutes, until the peppers are soft and wilted.
Add paprika and tomatoes with their juice, some salt and pepper. Cook gently for 10-15 minutes.
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.
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.