Recipe: Perfect Shakshuka

Shakshuka. Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly. Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices.

Shakshuka is easy to make if you follow this recipe. Luckily, this shakshuka is a breeze to make! It only requires a Delicious and easy to make, this shakshuka recipe would be an excellent choice for a holiday brunch. You can have Shakshuka using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Shakshuka

1. Prepare 4 of Large Tomatoes.
2. Prepare 1 punnet of Cherry or small tomatoes.
3. It's 1 of Large Onion.
4. You need 1 of Red Pepper.
5. It's 1 of Yellow Pepper.
6. It's 1 of Green Pepper.
7. It's 1 tbsp of Tomato Puree.
8. It's 1 tbsp of Harissa Paste.
9. Prepare 3 tbsp of Olive Oil.
10. You need 1 bunch of Fresh Mint.
11. Prepare 1 Bunch of Fresh Parsley.
12. You need 4 of Garlic Cloves.
13. You need 3 tsp of Paprika (I use smoked).
14. Prepare 2 tsp of Cumin.
15. It's 2 tsp of Cayenne pepper.
16. Prepare to taste of Salt and pepper.
17. It's 2 tins of Chopped tomatoes.
18. It's 8 of Free range eggs.
19. You need of Crusty or flatbread.

It's basically eggs that are baked or poached in a fragrant tomato sauce, usually with capsicum (bell Though I call Shakshuka a type of baked eggs, ironically my favourite. Treat yourself to a shakshuka with a difference. Shakshuka is a classic Middle Eastern dish where eggs are poached in a spice filled tomato stew. Shakshuka is a delicious Middle-Eastern dish that is full.

Shakshuka instructions

1. Pre-heat the oven to a 190 degrees (about 170 fan, gas mark 5.) Dice the large tomatoes and chop the cherry tomatoes in half. Cut the onion finely. Slice the peppers into long strips, don't cut them too fine as we want a bit of crunch. Mince the garlic. Cut the fresh herbs removing any tough stems..
2. Take a large, non-stick pan which can survive in the oven. Otherwise you can use a large baking pan (transferring the tomato sauce once it's made.) Heat up the oil, then add the onion, cooking on a medium heat until soft. Add the peppers and spices. When the peppers are soft (after about 3-5 mins) add the garlic, after a minute add the tomatoes, along with the harissa and puree. During this stage add more oil if needed..
3. Pour in the tinned tomato, simmering to thicken the sauce (turn down the heat.) If the sauce is too thick add some water, using one of the empty tomato tins for a measure. Add the mint and the parsley, leave a small amount to garnish. Once the sauce is thickened add salt to taste, adding it later means that the dish is less likely to be over-salted..
4. Either transfer the sauce into a large baking dish (making sure the sauce is about 2inches thick in the dish) or continue using your pan. Take a spoon and make 8 wells in the sauce. Crack your eggs into the wells, seasoning them with a little salt and pepper. Cover with foil and put into the oven, cooking until the whites aren't runny (5-10 mins).
5. Top with the rest of the parsley (and feta if you're using some.) Use a large spoon to serve, one egg per portion on top of some fresh, buttered bread. Enjoy!.

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. Shakshuka is a one-skillet dish of eggs poached in a fragrant, spiced tomato sauce. We like to keep our shakshuka ingredient list short and sweet. A bit of tomato paste lends slow-simmered flavor to. This Shakshuka Recipe is a popular Middle Eastern breakfast that is basically poached eggs in a Have you ever had Shakshuka?