Shakshuka in a frying pan with fresh tomatoes
4 servings
30 minutes
Shakshuka is a fragrant and vibrant dish from Arab cuisine that has captured the hearts of gourmets worldwide. Its history roots back to North African and Middle Eastern traditions where fresh tomatoes, sweet peppers, garlic, and spices create a rich tomato base. The hallmark of shakshuka is the eggs gently baked in the spicy sauce that remain tender inside. The dish has a rich, spicy flavor with a slight tang from the tomatoes and warmth from Eastern spices. It is perfect for breakfast or a light lunch and is served with crusty bread that helps soak up the aromatic sauce. Shakshuka not only delights the palate but also offers a cozy atmosphere as if transporting you to sunny corners of the Mediterranean.
1
Prepare the necessary ingredients. Clean and dry the vegetables and herbs.
2
Slice the onion into half rings.
- Onion: 1 head
3
Pour vegetable oil into the pan and place it on the heat.
- Sunflower oil: 25 ml
4
Place the onion in the pan and fry until golden brown.
- Onion: 1 head
5
Cut the sweet pepper into strips and place it next to the onion.
- Sweet pepper: 150 g
6
Make shallow cuts on top of the tomatoes.
7
Place the tomatoes in a bowl and pour boiling water over them.
8
After 1 minute, place the tomatoes on a cutting board, let them cool slightly, and peel off the skin.
9
Cut the tomatoes into cubes and place them in the pan.
- Tomatoes: 250 g
10
Add sliced garlic, 2-3 grams of salt, and 1 teaspoon of pilaf seasoning to the tomatoes.
- Garlic: 2 cloves
- Salt: to taste
- Spices for pilaf: 1 teaspoon
11
In the vegetable mix, make small wells with a spoon and crack eggs into them. Salt the eggs (2-3 grams of salt) and add 1 teaspoon of pepper mix.
- Chicken egg: 4 g
- Salt: to taste
- Mix of peppers: 1 teaspoon
12
Chop the parsley and place it on the vegetables.
- Parsley: 25 g
13
Cover the pan with a lid and simmer for about 5 more minutes on low heat until the eggs are cooked.