Though Shakshuka has a Tunisian origin it is very popular throughout the Middle East and variations of this dish can be found all over the world.
This dish is best served right away after cooking alongside some crusty bread or pita.Some prefer their yolks runny some prefer them hard, just adjust the cooking time accordingly to your preference. Try it out, enjoy it with your family and friends, everybody will be delighted for sure.
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium red bell pepper, chopped
28 ounces canned diced tomatoes
2 tablespoons tomato paste
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 pinch chili flakes, to taste
1 teaspoon sugar
1 pinch salt and freshly ground black pepper, to taste
6 large eggs
fresh parsley/cilantro for garnish
1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened.
2. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one.
3. Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked.
4. Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!
• Prep: 10 Minutes
• Cook: 30 Minutes
• Total Time: 40 Minutes
Source: Home Cooking Adventure (6 servings)