Do you know what Shakshuka is? It wasn’t until around two months ago that I saw it on a few Instagram images. I really wanted to prepare Shakshuka myself because I’m constantly looking for new foods to try.
Shakshuka is reportedly typically eaten for morning, but given my sweet appetite, I am not a huge lover of savory breakfast. But since it was mostly made of tomatoes and paprika, I figured it would also be a tasty lunch, and it was! Additionally, it doesn’t need a lot of effort or time to prepare. Therefore, Shakshuka checked every box in my head that a meal needed to check for me to adore it, and now for the recipe!
Enjoy with some pita bread or some white bread, like we did.
WHAT YOU REQUIRE
1 onion
one clover glove
1 hot pepper
2 teaspoon cumin
1 teaspoon cardamom
1-stick of cinnamon
1 can of diced tomatoes (500 gr)
tomato paste, one tablespoon
paprika, 1
4 eggs
olive juice
Cut the onion and garlic into tiny pieces after peeling them. Remove the seeds from the chili pepper, then wash it and chop it into thin stripes.
In a skillet, combine the cumin, onion, garlic, and chili pepper. Roast for about 3 minutes.
Along with the cinnamon stick, cardamom, and tomato paste, chop the paprika into little pieces and put them all to the pan. Once more, roast for 5 minutes.
After adding the tomato cubes, boil the mixture for 12 minutes.
The eggs should be added to the pan last but not least, poached for 5 to 6 minutes, and then you are done!
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