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Basic and Tasty Shakshuka

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Ingredients

Adjust Servings:
8-10 Tomatoes I used Roma tomatoes
1 Onions
4-5 Eggs
1 Tsp Tomato paste Optional
1 Tsp Hawaij Or 1/3 Tsp of Cumin, 1/3 Turmeric, 1/3 Black Pepper
3-4 Tbsp Olive oil
1/2 Tsp Black Pepper
1 Tsp Kosher Salt
1/2 Tsp Sugar Optional

Basic and Tasty Shakshuka

Features:
  • 30 minutes or less
  • Gluten Free
  • Vegeterian
  • 25-30 Minutes
  • Serves 2
  • Easy

Ingredients

Directions

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I’ve been eating Shakshuka for about 40 years. At first, my grandma and mom used to make it for me (and also for other members of the family) and then I started making it myself when my cooking skills weren’t so great because let’s face it, no cooking skills needed here (unless you consider breaking an egg and keeping it whole a skill…).

I bring here the basic recipe but there are so many ingredients you can add to it like a roasted eggplant, feta cheese, chilly peppers, bell peppers and of course you can add some meat to it like sausages, Merguez and meatballs. It’s all up to your imagination and what you already have in your fridge…

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Steps

1
Done
15-20 Minutes

Making the Shakshuka base

Cut the onion and add to an iron pan with 2 table spoons of olive oil. Cook on a medium heat.
Peel the tomatoes (this is optional but I personally prefer the texture and the flavour of peeled tomatoes), shop them and when the onion is brown add them and continue cooking on a medium heat for 10-15 minutes.

2
Done
10 minutes

Finishing sauce and adding eggs

Taste the sauce, at this stage you will add the salt and pepper and if the tomatoes you used are not very ripe it is advised to use 1 teaspoon of tomato paste. It is also advise to add a little bit of sugar to balance the flavours.
Break the eggs and place them carefully over the tomato sauce. sprinkle some salt over the yolks.
Cook for 5-10 minutes depending if you have a lid or not. After 2 minutes you can carefully scramble the egg whites with the tomatoes and leave the yolks in tact.
Serve with fresh bread or toast! Enjoy!

jaron

jaron

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