Shakshuka, Middle Eastern eggs with tomatoes and peppers

Name: Shakshuka, Middle Eastern eggs with tomatoes and peppers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 portions
Ingredients: 1 pc onion; 2 pcs red bell pepper; 3 cloves garlic; 4 pcs tomatoes; 3 tablespoons olive oil; 1 teaspoon sweet paprika; 1 teaspoon ground caraway; 4 pcs eggs; 2 tablespoons parsley; salt; ground pepper

Eduard LáskaEggTurkish Cuisine x se líbilo

Shakshuka is eggs poached right in a thick sauce of tomatoes, onion and pepper, seasoned with sweet paprika and cumin. The eggs are covered in the bubbling sauce and set only briefly, so the whites firm up while the yolks stay runny for dipping bread. It is served straight from the pan with pita or fresh bread, for breakfast or a light dinner. It comes from North Africa and the Middle East, where it is one of the most popular one-pan dishes.

Příprava: 10min

Vaření: 25min

CELKOVÝ ČAS: 35min

Step by step process

Building the base

1
Shakshuka starts with the vegetables: in oil heated over medium heat, saute the chopped onion for 5 minutes until golden. Add the pepper cut into strips and cook for another 3-4 minutes until softened.

Tomato sauce

2
Add the minced garlic and season with sweet paprika and cumin. Add the chopped tomatoes (or canned), salt and black pepper. Stir well and simmer over low heat for 10-15 minutes until the sauce thickens and the flavours meld. Taste and adjust seasoning with salt or extra paprika as needed. Do not rush.

Poaching the eggs

3
Use a spoon to make wells in the sauce and carefully crack one egg into each well. Cover the pan and cook for 5-7 minutes. The whites should be set, the yolks still creamy. Scatter over fresh parsley and serve straight from the pan with bread or pita. Serve at once.