Shakshuka has its roots in the Middle East and North Africa, with various countries claiming it as a traditional dish. While its exact origins are debated, it is particularly popular in Israel and has become a staple of Israeli cuisine.
Today, Shakshuka has become a beloved breakfast and brunch option in many countries, celebrated for its comforting taste and the ability to customize the flavors with additional ingredients such as feta cheese, olives, or herbs. Its popularity has spread far and wide, making it a delightful culinary experience for both locals and visitors alike.
Ingredients:
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cayenne pepper (adjust to taste)
- 1 can (400 grams) crushed tomatoes
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro, chopped (for garnish)
Instructions:
- Heat the olive oil in a large, deep skillet or frying pan over medium heat.
- Add the chopped onion and bell pepper to the pan and sauté for about 5 minutes until they start to soften.
- Stir in the minced garlic, ground cumin, paprika, and cayenne pepper. Cook for another minute until the spices are fragrant.
- Pour in the diced tomatoes with their juices and season with salt and pepper. Stir everything together and let the mixture simmer for about 10-15 minutes until it thickens slightly.
- Create small wells in the tomato mixture and crack the eggs into each well. Space them out evenly across the pan.
- Cover the pan and let the eggs cook in the tomato mixture for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. Adjust the cooking time depending on how you like your eggs.
- Once the eggs are cooked to your preference, remove the pan from the heat.
- Garnish with fresh chopped parsley or cilantro.
- Serve the Shakshuka directly from the pan, family-style, with crusty bread or pita on the side.
Enjoy!
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