COPPER🇮🇱 Israel
Shakshuka recipe
A vibrant, spiced dish of eggs in tomato sauce.
Ingredients
- 2 tbsp olive oil
- 1 unit onion
- 1 unit bell pepper
- 3 unit garlic
- 400 g canned tomatoes
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 4 unit eggs
- 1 unit fresh parsley
How to make Shakshuka
- Heat 2 tablespoons of olive oil in a skillet over medium heat until shimmering warm.
- Chop 1 onion and 1 bell pepper, then add them to the skillet and sauté for about 5 minutes until softened.
- Mince 2 garlic cloves, then add them to the skillet along with 1 teaspoon of cumin, 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper; stir for 1 minute until fragrant.
- Pour in 400 g of canned tomatoes into the skillet and let the mixture simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Make 4 wells in the tomato sauce with the back of a spoon, then crack 4 eggs into each well.
- Cover the skillet and cook for about 6-8 minutes, or until the eggs are set to your preference.
- Once the eggs are cooked, remove from heat and garnish with chopped fresh parsley before serving.
- Serve warm directly from the skillet with bread for dipping.
What is Shakshuka?
Shakshuka is a traditional dish from Israel. It takes about 30 minutes to prepare, is considered easy to make at home, and uses 11 ingredients.
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