This North African dish is also a very popular Israeli dish. It is essentially eggs poached in a tangy tomatoe sauce. It is great eaten with a crusty or garlic bread to mop up the delicious sauce. It's commonly eaten for breakfast, lunch or dinner, served in a sizzling cast iron skillet. If having a "cheat" meal serve in a pita or on a crispy baguette.
The sauce can be made in advance then placed back into a hot skillet before adding the eggs. For a brunch type meal it could be served with any of the following accompaniments: sliced tomatoes and cucumbers, cottage cheese, greek yoghurt, olives, hot pickled relish, or feta cheese
Easy Shakshuka ingredients:
- 2 tablespoons olive oil
- 2-3 red peppers, cut into cubes
- 4 cloves garlic, crushed
- 8 tomatoes, cut into cubes
- 3 tablespoons tomato paste
- 1 tablespoon water
- 1/2 teaspoon cumin
- Salt, to taste
- Ground black pepper, to taste
- Hot pepper, to taste (optional)
- 6 eggs
- 1/2 cup chopped parsley, for garnish
Easy Shakshuka cooking instructions:
3. Add the tomatoes and cook, continuing to stir, for 2 minutes.
4. Add the tomato paste and cook, continuing to stir, for another 2 minutes.
5. Add water, cumin, salt, pepper, and hot pepper, if using.
6. One at a time, break the eggs into the simmering tomato sauce, spacing them evenly in the pan.
7. Cover and cook for 10 minutes, until the eggs are cooked through to your liking.