A one-pan wonder, shakshuka or shakshouka. It’s delicious, packed with flavor, and quite simple to create. You’re in for a treat if you’ve never heard of it before! We’ll take you on a Shakshuka adventure. We’ll give you a little history of the meal and a fantastic recipe you can make right now.
Once you add this recipe to your collection of cooking techniques, breakfast will never be the same again. The Shakshuka is far more exotic than egg curry, which is probably its closest relative. Prepare yourself because your taste buds will be vibrating with delight shortly!
Breakfast will never be the same after you add this dish to your repertoire of culinary skills. The egg curry, which is likely the Shakshuka’s closest ancestor, is far less unusual. Your taste buds will soon be tingling with ecstasy, so get ready!
What is shakshuka?
The maybe most important question of the day. Poached eggs with tomato sauce make up the enhanced dish “shakshuka”.
INGREDIENTS
virgin extra olive oil
1 big sliced onion
2 green bell peppers, diced 2 peeled and chopped garlic cloves
Ground coriander, 1 teaspoon
Sweet paprika, 1 teaspoon
1/2 teaspoon ground cumin
Red pepper flakes with a pinch
Pepper and salt
1/2 cup tomato sauce and 6 big tomatoes, chopped
6 large eggs, 1/4 cup finely chopped fresh parsley, and 1/4 cup finely chopped fresh mint
INSTRUCTIONS
Grab a large nonstick pan. It is heated with 3 tablespoons of olive oil. Add the minced garlic, cumin powder, ground coriander, sweet paprika, and red pepper flakes after that. Cook it well. Salt and pepper are then added. Cook the mixture until the veggies are tender.
Add the tomato sauce and diced tomatoes. For 15 minutes, the mixture should simmer with the cover on the pan. The gravy can then be thickened by covering the pan and continuing to simmer it. The tomatoes can be lightly mashed.
Make 6 indentations in the pan after the tomatoes are done cooking. Ascertain their equality.
Crack the 6 eggs into this area of the pan. When the egg whites are set, lower the heat, cover the pan, and continue cooking.
Remove the lid and stir in the mint and parsley, both finely cut. Additionally, you may season the eggs with additional salt and pepper. Serve hot.
Recipe Advice
You may prepare the tomato foundation in advance if necessary. Prepare the tomato foundation by following steps 1 and 2. Allow it to totally cool. Put it in a refrigerator after transferring it to an airtight container. The next day, reheat the base before adding the eggs.
Questions and Answers
Can I keep the Shakshuka leftovers?
Yes. The remaining Shakshuka may be kept chilled for a day or two in a glass jar with a tight cover.
Can I include meat in the dish?
Yes. Start the Shakshuka preparation after removing the meat from the pan. Cook the beef in the recipe for 15 minutes after adding the tomatoes. Add the eggs next.
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