Exceptional Shakshuka

Exceptional Shakshuka

With precisely seasoned tomato sauce, peppers, onions, and eggs, this is the ultimate shakshuka recipe. The best brunch served with crusty bread or pan-fried potatoes!

To respond to the concerns above, I didn’t have to bother about seasoning the skillet I have because it is already seasoned. I just make sure to spray it with oil both before and after I cook, to wash it without using a lot of detergent, and to completely dry it rather than letting it air dry.

To respond to the concerns above, I didn’t have to bother about seasoning the skillet I have because it is already seasoned. To prevent rust, I just make sure to oil it both before and after cooking, wash it without using a lot of detergent, and completely dry it rather than leaving it out damp. Easy as pie!

SO. How would you rate my eggs? There are several methods, but most recently, in shakshuka! A few months back, when I was needing something savory but was getting tired of eggs and avocado toast, I prepared my first shakshuka. The initial attempt was decent but not outstanding.

With precisely seasoned tomato sauce, peppers, onions, and eggs, this is the ultimate shakshuka recipe. The best brunch served with crusty bread or pan-fried potatoes!

I enjoy serving this outstanding shakshuka with pan-fried potatoes or crusty toast. To prepare pan-fried potatoes, first heat a tablespoon of oil and a half-teaspoon of butter over medium heat. I always cook at a high heat.

Two medium-sized potatoes should be diced, and they should be added to the heated pan with half a teaspoon of kosher salt, garlic powder, and pepper to taste. Cook for a bit (maybe 15-20 minutes? ), stirring frequently, and lowering the heat if they begin to brown too quickly.

Add additional salt and pepper to taste!

The spices in this shakshuka, in my opinion, are what make it the finest ever. I add a generous amount of salt and pepper along with a full teaspoon of each of paprika, smoky paprika, and cumin.

 

Ingredients

1 tablespoon of oil (I used avocado oil)
One medium onion, diced; one red bell pepper, chopped; two cloves of minced garlic; one jalapeno, deseeded and chopped
1 teaspoon cumin
Smoked paprika, 1 teaspoon
1 teaspoon paprika
1/2 tsp. oregano
1/2 tsp kosher salt plus more to taste
black pepper, freshly ground, to taste
chopped tomatoes, 1-14 ounce can
Four big eggs

For garnish, use parsley or cilantro

 

Instructions
In a medium cast iron pan or other skillet of your choosing, heat oil over medium heat.
Once it’s heated, add the onion and season well with salt and pepper. Sauté for 5 minutes, turning often. Add the bell pepper and jalapeo, and cook for an additional 5 minutes, or until the vegetables are well browned. For 30 seconds, add the garlic and saute it. Salt and pepper should also be added. For one more minute, stir.
Add the tomatoes and their juices right away, stirring to thoroughly incorporate. Add more parsley or cilantro if you have it. Simmer for approximately 10 minutes, or until sauce has thickened, over low heat.

Pour some sauce over the white sides of the eggs after cracking them into the 4 wells you made in the sauce with a spoon. Sprinkle salt on top. Cook for 6 to 8 minutes, covered, over low heat, or until whites are set. Avoid overcooking them to avoid rubbery results.
Serve immediately with potatoes or crusty toast and garnish with cilantro or parsley!