Shakshuka – Arabic recipe with eggs, tomatoes and red peppers
Shakshuka is one of the iconic dishes of Arab cuisine, which we admit is quite pleasing to us. The good thing about this case is that all the major components and spices are found in our land or at least sold in every grocery store. So, I sincerely recommend that you try this recipe, especially in the season of fresh vegetables in the garden.
- 1 tbsp. Olive oil
- 1 small onion, finely chopped
- 1 grated garlic clove
- 1 finely chopped red pepper
- 4 cups of tomato cubes (you can also use canned tomatoes too)
- 2 tbsp. tomato puree
- 1 tsp chili
- 1 tsp cumin
- 1 tsp sweet red pepper
- a pinch of cayenne pepper if desired
- 1 tbsp. Sugar
- salt to taste
- black pepper to taste
- 6 eggs
- a handful of chopped parsley
Preparation of Shakshuka:
Heat a large saucepan over medium heat, put in olive oil, onion, garlic and red peppers. Cook until ready.
Add the tomatoes, tomato puree and sugar, stir. Cook until mixture begins to reduce.
Add the spices.
Using the back of a spoon, make wells and put the eggs in them. I usually put one egg in the center and put the other five in a circle around it. Cover the pan with a lid and keep on the fire until the eggs are cooked in hot and rich of flavors tomato sauce.
Some people prefer eggs more runny, others hard boiled, the choice is yours.
Serve the dish sprinkled with parsley.