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Traditional Shakshuka

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A vibrant dish featuring perfectly poached eggs in a spicy, tangy tomato sauce, perfect for any meal.

Ingredients

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  • 4 large eggs
  • 1 can (14 oz) diced tomatoes
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh herbs (e.g., parsley or cilantro) for garnish
  • Olive oil
  • Warm bread for serving

Instructions

  1. Heat the olive oil in a skillet over medium heat.
  2. Sauté the diced onion and bell pepper until softened, about 5 minutes.
  3. Add minced garlic, ground cumin, and paprika; cook for another minute.
  4. Combine diced tomatoes with a pinch of salt and pepper and let simmer for about 10 minutes.
  5. Create wells in the sauce and crack an egg into each well.
  6. Cover the skillet and cook the eggs to your desired doneness.
  7. Garnish with fresh herbs and serve with warm bread.

Notes

For runny yolks, cook eggs for about 5-6 minutes covered. Leftovers can be stored in an airtight container for up to three days.

Nutrition

Find it online: https://doughgirlbylea.com/traditional-shakshuka-recipe/

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