Let’s dive into making a breakfast favorite found in households all across North Africa – SHAKSHUKA! Imagine eggs simmering in a rich tomato sauce, topped with fresh herbs, and served with bread for dipping. It’s the ultimate brunch dish perfect for a leisurely weekend morning with the family! And guess what? It takes less than 30 minutes to whip up.
Shakshuka
Ingredients
- 2 to 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 3 whole tomatoes diced
- 1 whole red bell pepper diced
- 2 teaspoons minced garlic
- 3/4 to 1 cup water
- 1/4 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Dash of cayenne powder to taste
- 2 tablespoons cilantro
- 2 tablespoons parsley
- 5 to 6 large eggs
- Dried mint optional
Instructions
- Heat olive oil in a deep pan over medium heat. Add tomato paste and sauté for two minutes to reduce acidity. Quickly sauté the garlic.
- Stir in the diced tomatoes and red bell pepper, and cook for 4 to 6 minutes until softened.
- Pour in water and add all the spices (turmeric, paprika, cumin, ginger, salt, black pepper, and cayenne powder). Mix well and cook for another 2 minutes.
- Sprinkle in chopped parsley and cilantro, and mix thoroughly. Taste and adjust seasoning if needed.
- Once the sauce is bubbling, crack the eggs gently into the pan. Cover and let them cook for about 6 to 7 minutes until the egg whites are set. Cooking time may vary depending on your desired yolk consistency.
- Garnish with a sprinkle of dried mint and serve with bread for dipping! Enjoy your flavorful shakshuka!