Shakshuka is an easy, healthy meal in Israel and other parts of the Middle East and North Africa.
It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs.
It’s nourishing, filling and one recipe I guarantee you’ll make time and again.
Eggs are one of the easiest meals to prepare, but aren't you tired of the same old recipe either boiling or frying? How about spicing up things for a change?
Shakshuka ingredients:
-Vegetables: The base of shakshuka is a mix of sautéed onion, bell pepper, and garlic, along with tomatoes (I use a can of whole peeled tomatoes).
-Spices: The simple combination of paprika, cumin, and chilli powder imparts incredible flavour. And the aroma instantly takes me back to meandering the spice souks in Cairo and Amman.
-Eggs: The eggs gently poach in the spiced tomato mixture. You can cook them as long as you’d like for your perfect yolk texture. I prefer my yolks a bit runny.
-Fresh Herbs: A sprinkle of freshly chopped coriander not only adds a pop of green but also adds yet another layer of flavour
How to prepare
Dice an onion and red bell pepper and add that to a pan with a little olive oil over medium heat. Stir the veggies for about 5 minutes.
Then add the garlic and spices and stir for another minute, until the mixture is nice and fragrant.
Crack your eggs on top. Use your spatula to make little holes for the eggs, then crack an egg into each hole.
The number of eggs depends on the size of the pan Reduce the heat to low, and cook for another 5 to 8 minutes or until the eggs are done to your liking.
Finally, finish by garnishing with coriander and serve with either ugali or rice.
