•It is a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.
•It is nourishing, filling and one recipe I guarantee you’ll make time and again for breakfast, lunch or dinner.
Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa.
It is a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.
It is nourishing, filling and one recipe I guarantee you’ll make time and again for breakfast, lunch or dinner.
- Vegetable oil
- Peeled tomatoes
- 6 large eggs
- 4 garlic cloves, finely chopped
- 1 medium onion, diced
- 1 red bell pepper, chopped
- 2 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 small bunch fresh cilantro, chopped
Using a pan, heat 2 tablespoons of vegetable oil on medium heat. Add the onion and bell pepper and cook for 5 minutes.
Add garlic and spices and cook an additional minute, until golden brown
Pour in the tomatoes and ¼ cup of water into the pan and break down the tomatoes using a large spoon. Season the mixture with salt and pepper and bring the sauce to a simmer.
Use your cooking stick to make small wells in the sauce and crack the eggs into each of the separate well.
Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish with chopped cilantro and enjoy with chapati, naan or bread.