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Eggs
•
Shakshuka
Explore the vibrant flavors of Israel with Shakshuka, a delightful dish of poached eggs in a spicy tomato and pepper sauce. Perfect for breakfast or brunch.
Recipe Summary
Preparation
30 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
Heat olive oil in a large, deep skillet or frying pan over medium heat.
2
Step 2
Add finely chopped onion and chopped red bell pepper. Sauté for about 5 minutes until they start to soften.
3
Step 3
Stir in minced garlic and sauté for another minute until fragrant.
4
Step 4
Add ground cumin, paprika, and cayenne pepper. Stir to combine.
5
Step 5
Pour in the crushed tomatoes and season with salt and black pepper. Simmer for about 10-15 minutes until the sauce thickens.
6
Step 6
Make small wells in the sauce with a spoon and carefully crack the eggs into each well.
7
Step 7
Cover the skillet and cook for about 5-7 minutes or until the egg whites are set but the yolks are still runny (or to your desired doneness).
8
Step 8
Remove from heat, garnish with chopped fresh parsley or cilantro, and serve Shakshuka hot with crusty bread for dipping. Enjoy!
Tips for this recipe
Here are some useful tips to perfectly prepare Shakshuka and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Variations of this recipe
Try these delicious variations of Shakshuka to give a different touch to your preparation.
- Vegetarian version: substitute meat with plant proteins like tofu or legumes
- Spicy version: add chili peppers or spicy spices to taste
- Healthy version: reduce oil and increase vegetables
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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