Empty My Fridge
Easy Shakshuka Recipe
Ingredients
- Olive oil3 tbsp
- Onion1
- Bell pepper1
- Garlic4
- Cumin · ground1 tsp
- Paprika1 tsp
- Chili flake · flakes¼ tsp
- Tomato paste1 tbsp
- Tomato6–7
- Sugar½ tsp
- Salt
- Black pepper
- Egg8 -6
- Parsley
- Feta cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook 5–6 minutes until soft and lightly golden. Stir in the bell pepper and cook 4–5 minutes more.
- Add the garlic, cumin, paprika and chili flakes (or cayenne). Stir constantly for 30–60 seconds until fragrant. Add the tomato paste and cook 1 minute more.
- Pour in the crushed tomatoes and the water and stir well.
- Season with salt, pepper and a little sugar if the tomatoes are very acidic.
- Reduce the heat and simmer uncovered for 10–15 minutes, stirring now and then, until the sauce thickens slightly. Add more water if needed.
- Make small wells in the sauce with a spoon. Crack an egg into each well, cover the pan and cook 5–7 minutes, until the whites are just set and the yolks still runny (cook longer for firmer yolks).
- Take off the heat. Sprinkle with chopped parsley and crumbled feta if using, and serve right away with crusty bread, pita or challah.
Summarized from The Cooking Foodie's video. Watch it for the details.
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GarlicOnionEggCheeseTomatoBell pepperTomato pasteFeta cheese
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