Time: 50 min.
Complexity: easily
Servings: 8

In Israel and other Middle Eastern countries, shakshuka is typically served for breakfast. But it's so filling, nutritious, and delicious that you'll surely want to try it any time of day, even for dinner. And why not? Shakshuka is a mouthwatering fried egg yolk baked on a vegetable sauce made with tomatoes and sweet peppers. For spices, add garlic, cumin, mildly spicy Espelette pepper, and smoked paprika—the aroma will be delicious! You can cook shakshuka either on the stovetop or in the oven until the egg whites are set and the yolks remain runny. Dip fresh crusty bread in it and enjoy!

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 large onion, sliced ​​into thin half rings
• 1 large sweet red pepper, seeded and thinly sliced
• 3 cloves garlic, thinly sliced
• 1 tsp ground cumin
• 1 teaspoon smoked paprika
• 0.5 tsp Espelette pepper
• 1 can (800 g) of canned plum tomatoes in their own juice, mashed by hand or coarsely chopped
• 1 bunch fresh parsley, chopped
• 6 - 8 large eggs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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eggs, sweet pepper, plum tomatoes, paprika, chili pepper, cumin

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Heat olive oil in a large skillet over medium-low heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Add the cumin, smoked paprika, and Espelette pepper, and season with salt and pepper to taste. Add the tomatoes and finely chopped parsley, reserving a handful for serving, and simmer the sauce for about 5 minutes.
Step 3
• Using the back of a spoon, make a well in the sauce and carefully crack an egg into it; repeat with the remaining 5-7 eggs. Continue cooking on the stovetop until the whites are set but the yolks are still runny, 4-6 minutes. Alternatively, transfer the pan to the oven for 5 minutes, cooking until the whites are set. Sprinkle with the remaining parsley.

Votes: 2

Author of the recipe - Marc Murphy is an executive chef, restaurateur, and television personality.