How to make the perfect Shakshuka (Shakshouka) – Eggs boiled in a delicious tomato sauce, very easy to prepare, healthy, pleasant, great taste, color, definitely you must try the recipe. Shakshuka is usually served for breakfast, though I think it’s perfect for a lazy weekend brunch. This dish is best served immediately after cooking with some bread or crispy pita.
Source:Home Cooking Adventure
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Makes about 4-6 servings
1 tablespoon olive oil
1 onion, diced
2 cloves minced garlic
1 medium red bell pepper, chopped
2 cans (14 oz – 400g each) diced tomatoes
2 tablespoons (30g) ketchup
1 teaspoon chili powder
1 teaspoon ground dill
1 teaspoon chili powder
chili flakes, to taste
1 teaspoon sugar
freshly ground salt and black pepper
6 eggs
parsley / fresh parsley for garnish
1. Heat olive oil in a 12-inch (30cm) skillet over medium heat, add onion and cook for about 5 minutes until onion begins to soften. Stir in the garlic.
2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until tender
3. Sauté ketchup and diced tomatoes and add all the spices and sugar. Season with salt and pepper and let simmer for 10-15 minutes until it begins to reduce. Adjust seasoning according to your taste, add paprika for a spicier sauce or sugar for sweeter.
4. Crack an egg over the tomato mixture, one in the center and five around the edge of the pan. Cover the pan and simmer for 10-15 minutes or until eggs are cooked through.
5. Garnish with fresh parsley or parsley and serve with bread or breaded pita. Interesting!
