Empty My Fridge
Easy Shakshuka Recipe | How to Make The Best Shakshuka
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 for 5–6 minutes until soft and lightly golden. Add the bell pepper and cook for 4–5 minutes more.
- Add the garlic, cumin, paprika and chili flakes or cayenne and stir for 30–60 seconds until fragrant. Stir in the tomato paste and cook for another minute.
- Add the tomatoes, water and sugar if using, and season with salt and pepper.
- Simmer uncovered for 10–15 minutes, stirring occasionally, until the sauce thickens slightly. Add a little more water if needed.
- Make wells in the sauce and crack an egg into each. Cover and cook for 5–7 minutes, until the whites are just set and the yolks are still runny, or longer for firmer yolks.
- Remove from the heat and garnish with parsley and crumbled feta if using. Serve immediately with bread.
Summarized from The Cooking Foodie's video. Watch it for the details.
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