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!
- 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.