Spicy shakshuka with coriander

Name: Spicy shakshuka with coriander
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 portions
Ingredients: 4 pcs eggs; 400 g peeled tomatoes; 1 pc red bell pepper; 1 pc onion; 3 cloves garlic; 2 tablespoons olive oil; 1 tablespoon tomato paste; 1 teaspoon ground caraway; 1 teaspoon sweet paprika; 0.5 teaspoon hot paprika; 1 teaspoon salt; 1 handful coriander

Eduard LáskaEggMoroccan Cuisine x se líbilo

Spicy shakshuka adds ground hot paprika and a handful of fresh coriander to the classic North African breakfast. The eggs poach directly in a thick tomato sauce scented with cumin and garlic, so the yolks stay runny. You control the heat yourself with the amount of hot paprika. It is a simple one-pan dish that anyone can manage. Serve it straight from the pan with fresh bread or warm pita for dipping into the golden yolks.

Příprava: 10min

Vaření: 25min

CELKOVÝ ČAS: 35min

Step by step process

Preparing the Vegetables

1
Spicy shakshuka starts with the vegetables. Slice the onion into half-rings, dice the red pepper and mince the garlic. Heat olive oil in a deep skillet over medium heat. Add the onion and saute for 4 to 5 minutes until golden. Then stir in the pepper and saute for another 3 minutes.

Tomato Sauce with Spices

2
Add the garlic and tomato paste and saute for one minute. Stir in the ground cumin, sweet and hot paprika, and salt. Add the peeled tomatoes with their juice and mash them with a spoon. Simmer over medium heat for 10 to 12 minutes until the sauce thickens.

Poaching the Eggs

3
Make four wells in the sauce with a spoon and gently crack one egg into each. Cover the pan with a lid and cook for 5 to 7 minutes until the whites are set but the yolks stay soft. Sprinkle with fresh coriander and serve straight from the pan with bread or pita.