Shakashuka is a middle eastern dish typically served for breakfast. Since the first time I have try it became a frequent guest in my weekend menu – it’s just simply delicious! 🙂
Recipe for 2 persons
- 1 medium onion (diced)
- 1 red bell pepper (remove the seeds and cut into very thin stripes)
- 2 garlic cloves (pressed)
- 2 cans cubed tomatoes with juice
- 0,5 teaspoon cumin
- ⅓ teaspoon chilli powder
- 0,5 teaspoon sweet paprika
- 4 larg eggs
- 1 tablespoon olive oil or butter
- Chopped cilantro or parsley
- Fresh baguette
- Salt and pepper to taste
- In a large pan, melt butter or heat olive oil.
- Add onion and fry on a medium heat until translucent. Add garlick and fry for 2 more minutes.
- Add red pepper and cover the pan. Cook until it gets soft.
- Add tomatoes and all the spices and cook until the sauce reduces and gets thicker. At this point you can higher the heat a bit.
- Crack the eggs over tomatoes. Season again with salt and pepper over the eggs.
- Transfer pan to oven and bake just until eggs are set, around 5 minutes. You don’t want the yolks to be hard.
- Sprinkle with cilantro or parsley.
- Serve with fresh baguette.