• Shakshuka

Shakshuka

There are thousands of amazing dishes you can cook with eggs. Poached eggs, omelette, baked eggs, and many more, – I admire them all. But there is one particular dish that have a very special place in my heart – delicious hearty Shakshuka, – eggs poached in rich tomato sauce along with some veggies and spices. Sound delicious, isn’t it? And it’s good for breakfast, lunch, and dinner.

Shakshuka

Shakshuka is originally from North Africa and has hundreds of variations, depend on the country and the taste preferences. You can cook it with different veggies, as long as you add tomato sauce, and cumin, which are must have. Just follow your cooking instinct and go with your taste. You can’t be wrong! I love mine Shakshuka with red kidney beans, some smoked paprika, and fresh chili pepper. Think you might like it as well. Just finish your Shakshuka with some fresh cilantro to make it absolutely delicious!

Shakshuka

Prep Time: 15 mins
Cook Time: 30 mins

Ingredients

  • extra-virgin olive oil - 2 tablespoons
  • medium onion - 1, chopped
  • large red bell pepper - 1, seeded and chopped
  • small chili pepper - 1, seeded and thinly sliced
  • canned red kidney beans - 1 cup
  • garlic - 2 cloves, minced
  • ground cumin - 3/4 teaspoon
  • smoked paprika - 1 teaspoon
  • diced or crushed tomatoes - 2 (14 oz) cans
  • tomato paste - 2 tablespoons
  • sugar - 1 teaspoon, or to taste
  • salt - 1 teaspoon, or to taste
  • freshly ground black pepper - 1/2 teaspoon, or to taste
  • eggs - 4 to 6
  • chopped cilantro, for serving

Instructions:

  1. Heat oven to 375 degrees.
  2. In a cast iron skillet, heat the olive oil over medium high heat.
  3. Add the chopped veggies and garlic. Cook for 5 minutes, until soft and wilted.
  4. Stir in cumin and paprika; cook 1 minute.
  5. Add kidney beans, diced tomatoes and tomato paste, stir well.
  6. Season to taste with some salt, sugar and black pepper. Simmer until tomatoes have thickened, about 10 minutes.
  7. Crack the eggs one at a time directly over your tomato mixture.
  8. Season the eggs with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes.
  9. Sprinkle with cilantro and serve immediately.

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