Recipe: Yummy 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 cook Shakshuka using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Shakshuka

1. You need 1 tbsp of olive oil.
2. You need 3 cups of onion, peeled and chopped.
3. Prepare 1 clove of garlic, minced.
4. It's 1 of bell pepper, seeded and chopped.
5. Prepare 4 cups of ripe diced tomatoes.
6. You need 1 tsp of chilli powder.
7. You need 1 tsp of cumin.
8. You need 1 tsp of paprika (optional).
9. It's of Salt and pepper, as required.
10. It's 4 of eggs.
11. You need 1/2 tbsp of fresh chopped parsley / Coriander leaves (for garnish).

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. Heat a flat large skillet or non-stick pan. Add olive oil in the pan when it is warm add chopped onions and garlic, sauté for a few minutes until the onion begins to soften and fragrant..
2. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
3. Add tomatoes, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. You may add a spoon of water to water burning of spices. Add salt and pepper to taste.
4. Spread the mixture even on the pan, placing 4 capsicum roundlets and make 4 cavities within. Crack the eggs, one at a time, directly over the tomato mixture into the cavity. Close the pan with lid and reduce the flame to minimum. Allow it to cook for 2 - 3minutes on low flame, until the egg looks poached or the egg whites gets cooked..
5. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley / coriander and serve it with bread or salad..

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?