Shakshuka is a delicious and hearty dish that originated in North Africa but is widely popular in the Middle East. It’s typically made by poaching eggs in a flavorful sauce of tomatoes, peppers, onions, and various spices. Here’s a basic recipe:
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- 5-6 ripe tomatoes, chopped (or a 14-ounce can of crushed tomatoes)
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley or cilantro for garnish
- Feta cheese (optional)
Instructions:
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onions and bell peppers and cook for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
- Add Spices: Stir in the cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add Tomatoes: Pour in the chopped tomatoes, season with salt and pepper, and stir. Let the mixture simmer for 10-15 minutes until it thickens slightly.
- Create Wells for Eggs: Use a spoon to make small wells in the sauce. Crack an egg into each well.
- Cook the Eggs: Cover the skillet and let the eggs poach in the sauce for 5-8 minutes, depending on how runny or firm you like your eggs.
- Garnish and Serve: Once the eggs are cooked to your liking, remove the skillet from heat. Garnish with fresh parsley or cilantro and some crumbled feta cheese, if using.
Serve with crusty bread or pita to scoop up the sauce!
