Perfect Shakshuka (Shakshouka) Recipe
This shakshuka recipe is the perfect combination of eggs, tomatoes, peppers, and onions. It’s a one-pan wonder that is great for breakfast, brunch, or dinner. It’s easy to make and it’s delicious.
If you’re looking for a delicious, easy breakfast or brunch recipe, look no further than shakshuka (shakshouka)! This North African dish is made of eggs baked in a sauce of tomatoes, peppers, and onions. Shakshuka can be made with either spicy or mild ingredients, so it’s perfect for everyone. Give this recipe a try and you’ll be hooked!
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Heat the olive oil in a 12-inch frying pan over a medium flame. Now, 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 another 5-7 minutes over medium flame until softened stir in tomato paste and diced tomatoes and add all the spices and sugar.
Now, Season with salt and pepper and simmer over medium flame for around 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, as you like.
Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. After that, Cover the pan with a lid and simmer for around 10-15 minutes, or until the eggs are cooked. Finally, our delicious shakshuka is ready to be served. Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!
What country in Africa is shakshuka from?
Shakshuka is a dish that is popular in many North African countries, and native to North Africa, specifically Tunisia. Shakshuka is made with eggs, tomatoes, peppers, and spices that are cooked in a skillet or saucepan. It can be eaten for breakfast, lunch, or dinner.
What country eats shakshuka?
Shakshuka is a dish that originated in North Africa and the Middle East. It is made up of eggs cooked in a sauce of tomatoes, peppers, and onions. Shakshuka is popular in many different countries, but each country has its own variation in the recipe.
In Israel, shakshuka is considered a national dish. It is typically eaten for breakfast, but can also be served as a main course. The Israeli version of shakshuka usually contains green bell peppers, tomatoes, feta cheese, and spices such as cumin and paprika.
In Egypt, shakshuka is often made with spicy sausage or lamb. The sauce also includes tomatoes, onions, garlic, and red pepper flakes for heat.
In Tunisia, shakshuka is typically cooked with merguez sausage, which is a spicy lamb sausage.
Is Shakshouka Israeli?
Shakshouka is a popular dish in Israel, but it is not Israeli. Shakshouka is a North African dish that was brought to Israel by Jewish immigrants from North Africa.
How do you eat Shakshouka?
Shakshouka is a dish of eggs poached in a spicy tomato sauce. It can be eaten with bread, pita, or other flatbreads.
Can you eat shakshuka for dinner?
Shakshuka is a dish of eggs poached in a spicy tomato sauce. It can be eaten for breakfast, lunch, or dinner.
How long does shakshuka last?
How long does shakshuka last? That depends on how it is stored. If refrigerated, it will last for 5-7 days. If frozen, it will last for 2-3 months. Shakshuka can be reheated in the microwave or oven.
Perfect Shakshuka (Shakshouka) Recipe
Ingredients For Making Perfect Shakshuka (Shakshouka) Recipe
- 6 eggs
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp sugar
- 2 tbsp (30g) tomato paste
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1 medium red bell pepper, chopped
- 2 cans (14 oz.- 400g each) diced tomatoes
- chili flakes, to taste
- salt and freshly ground black pepper
- fresh parsley/cilantro for garnish
Directions For Making Perfect Shakshuka (Shakshouka) Recipe
- Heat the olive oil in a 12-inch (30-cm) frying pan over a medium flame.
- Now, 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 another 5-7 minutes over medium flame until softened
- Stir in tomato paste and diced tomatoes and add all the spices and sugar.
- Now, Season with salt and pepper and simmer over medium flame for around 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, as you like.
- Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. After that, Cover the pan with a lid and simmer for around 10-15 minutes, or until the eggs are cooked.
- Finally, our delicious shakshuka is ready to be served.
- Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy!
Recipe Credit: Home Cooking Adventure
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