Shakshuka Recipe

Easy over Shakshuka with eggs, gently poached in a simmering mixture of tomatoes, bell peppers, onions and garlic. Warm spices and fresh herbs complete a satisfying one-skillet dish. Depending on how many guests at your table, you can double up on skillets and pans. Enjoy!

You’ll need:

• Extra virgin olive oil
• 1 large yellow onion, chopped
• 2 green peppers, chopped
• 2 garlic cloves, peeled and chopped
• 1 tsp ground coriander
• 1 tsp sweet paprika
• ½ tsp ground cumin
• Pinch red pepper flakes
• Salt and Pepper
• 6 cups of vine-ripe tomatoes, chopped
• ½ cup tomato sauce
• 6 large eggs
• ¼ cup fresh parsley leaves, chopped
• ¼ cup fresh mint leaves, chopped

After all the chopping you may enjoy a glass of Kleinboet.

How to make Shakshuka? Easy ...

• Heat 3 tbsp olive oil in a large cast iron skillet.
• Add the onions, green peppers, garlic, spices, a pinch of salt and pepper.
• Cook, stirring occasionally, until the vegetables have softened. ±5 minutes.
• Add the tomatoes and tomato sauce.
• Cover and let simmer for ±15 minutes.
• Uncover and cook a bit longer to allow the mixture to reduce and thicken.
• Taste and adjust the seasoning to your palate.
• Using a wooden spoon, make 6 “wells’ in the tomato mixture.
• Make sure the “wells” are spread out in the skillet.
• Gently crack and egg into each “well”.
• Reduce the heat, cover the skillet and cook on low until the egg whites are set.
• Remove the lid and add the fresh parsley and mint.
• Add a dash of black pepper or crushed red pepper for a bit of extra spice.

Serve with crusty bread and don’t be shy to mop up the Shakshuka sauce with your bread.