Sunday breakfast or light supper
Equipment
- Large frying pan with lid
Ingredients
- Oil Olive or Canola
- 2 Eggs per person
- 1 can Tomatoes (800 ml) diced
- 1 Onion
- 4 cloves Garlic
- 1 Bell pepper any color
- 1 tsp Paprika
- Black pepper
- Salt
- Pepper (hot) optional
Instructions
- In a large frying pan, warm up some oil on medium heat.Oil
- Cut the onion into medium pieces and add to the pan. Fry until transparent.1 Onion
- Chop or mince the garlic and add to the pan.4 cloves Garlic
- Cut the pepper into medium pieces and add to the pan. Cook for about 5 minutes. Stir occasionally so the onion would not get burned.1 Bell pepper
- Add the spices and stir.1 tsp Paprika, Black pepper, Salt, Pepper (hot)
- Add the diced tomatoes. Cook for about 5 minutes to let the juices come out from the tomatoes.1 can Tomatoes
- Carefully, break the eggs on the sauce, one next to the other. Try not to break the yolk (but is okay if you do). Do not stir!2 Eggs
- Turn the heat to low, cover with a lid, and let cook for about 20 minutes.
- The shakshuka is ready when almost no fluids are left, and the eggs are firm, similar to poached eggs.
- Serve warm with fresh bread to dip in the sauce.
Notes
There are a lot of variations to the ingredients of this dish. Some do not use tomatoes but use a mix of chopped greens instead, like spinach, chard, and scallions. The principle is to make a moist layer so that the eggs can be cooked on top, the same as poached eggs.