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Sunday breakfast or light supper
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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.