Delicious and Emotional Shakshuka

Jump to Recipe Print Recipe

ShakshukaShakshuka 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.

We are both foodies, we love talking about food, enjoy cooking and have fun eating it. We enjoy good food but also we are quiet easy to please. Simple, fresh and good quality ingredients is all you need to make us happy.
You can thing shakshuka is just stewed peppers on tomato sauce with cooked eggs on top but it’s so rich and full of flavour, the spices are so well combined and balance that we had a really surprising and satisfied dinner.
A few weeks a go I found a proof of that awesome dinner, a photo which was taken with the idea of being published in my old recipe blog but for some how it never found its way to the net (probably  because the quality of the photo made it more than forgettable 😅)
Glad, to see, my photography skills have improved a little bit!

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.

Print
Shakshuka
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Delicious mix of peppers, tomatoes and spices, topped with baked eggs is a perfect dish for an awesome brunch.

Course: Breakfast, Main Course
Servings: 2 people
Ingredients
  • 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
Instructions

  1. 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.

  2. Add peppers and continue to cook over a low heat, covered, at least 15 minutes, until the peppers are soft and wilted.

  3. Add paprika and tomatoes with their juice, some salt and pepper. Cook gently for 10-15 minutes.

  4. 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.

  5. 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.

Share this:

Exit mobile version