Classic Shakshuka
2 servings
30 minutes
Shakshuka is a classic dish of Jewish cuisine, full of aroma and warmth, famous far beyond its origins. It embodies the rich history of Mediterranean flavors by combining spicy tomatoes, sweet peppers, and warming garlic with the tenderness of eggs. The heat of harissa and cumin adds zest, while the rich tomato sauce makes it perfect for dipping fresh pita. Shakshuka delights with its vibrant colors and rich taste, reminiscent of sunny mornings in the East. It is prepared for cozy family breakfasts or as a hearty dinner dish, and the ability to adjust the doneness of the eggs makes it versatile. Shakshuka is best served straight from the hot skillet, accompanied by fresh vegetables and bread that soaks up the flavorful sauce.
1
Finely chop the onion. Send the onion to a pan with heated olive oil for frying. Sauté for 3 minutes on low heat until sweet aroma develops.
- Onion: 1 head
- Olive oil: 3 tablespoons
2
Finely chop the garlic and sweet pepper. Add them to the onion. Sauté for about 5 minutes over medium heat until soft.
- Garlic: 1 clove
- Bell pepper: 1 piece
3
Add chopped tomatoes.
- Canned diced tomatoes: 400 g
4
Add a confident pinch of salt, red chili pepper, turmeric, cumin, and harissa. Mix thoroughly and let the vegetable mixture simmer for 5 minutes over medium heat.
- Salt: pinch
- Red chili pepper: to taste
- Turmeric: pinch
- Cumin: pinch
- Harissa: to taste
5
Make four holes in the pillow and break eggs into them. Slightly salt each one.
- Chicken egg: 4 pieces
- Salt: pinch
6
Immediately cover the pan with a lid so that the egg white sets well while the yolk remains runny inside. This way, the yolk will make a great sauce. If a runny yolk is not desired, cook the shakshuka longer to the desired doneness of the yolk.
7
Shakshuka is ready. Serve immediately in the sizzling skillet. As a side, you can take fresh pita and finely chopped vegetable salad (cucumber, tomato).
