Shakshuka

This is great and tasty way to cook eggs for everyone at the same time. It takes a while and is very filling, so make it a brunch and skip lunch!

Durability:
4–5 days
Prep time:
15 mins
Cooking time:
45 mins
Total time:
60 mins
Prep and cooking time
60 mins

Ingredients

Servings:
Free of charge
2 tblsp olive oil
1 yellow onion, fine dice
2 green bell pepper, medium dice
2 clove garlic (fresh or pressed in jar), finely chopped
1 tsp coriander, ground
0.5 tsp cumin, ground
1 tsp paprika, ground
1 chili flakes
salt
black pepper
2 can tomatoes, canned whole cherry tomatoes
1 can tomatoes, whole peeled plum tomatoes (canned)
2 tsp sugar
8 egg
8 slice bread, sliced (can be substituted for liba bread or tortillas)

Tips!

Check out:

Instructions

  1. This is a two-pot affair if you're cooking for 4 persons. Use your frying pan for the veggies and then transfer to your pots.
  2. Heat olive oil in your frying pan. Add the onions, green peppers, garlic, spices, salt and pepper. Cook, stirring frequently, until the vegetables have softened, about 10 minutes. Transfer to pots.
  3. Add the tomatoes and sugar. Simmer until the tomato mixture begins to reduce, about 15-20 minutes. Taste and adjust the seasoning to your liking.
  4. Using your ladle, make indentations, or “wells,” for the eggs in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
  5. Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
  6. Serve with sliced bread, liba bread or tortillas.
Shakshuka