Middle East Shakshuka Recipe
Today’s dish is very popular in every country in the Middle East. Some historians speculated the origins of this dish to North Africa in Tunisia and Libya. It is Shakshuka, this eggs poached in tomato sauce and chili peppers with onions and spices will catch attention. Shakshuka is a Very delicious vegetarian dish that is very healthy and includes most of the nutrition’s needed daily. Follow out the recipe to prepare your delicious Middle Eastern dinner.
Arab Shakshuka Recipe
Ingredients
- Salt to taste
- 1 teaspoon cumin, paprika, mild chili powder and black pepper
- Pinch of sugar and hot cayenne pepper to taste
- 6 eggs
- 1 small onion, peeled and diced
- 1 bell pepper, seeded and chopped
- 1 medium clove garlic, minced
- 1 tablespoon olive oil
- 4 cups ripe diced tomatoes
- 2 tbsp tomato paste
- 1/2 tbsp fresh chopped parsley for garnish
Direction
- Slowly warm olive oil in large fitting pan on medium heat.
- Add the chopped onion; stir it for a few minutes until the onion turn into golden.
- Add the garlic and continue to stir till you smell the good fragrant of the mix.
- Add the diced bell pepper, sauté for another 5-7 minutes over medium.
- Put the tomatoes and tomato paste to the mix and stir
- Then add all spices and sugar and keep stirring, for another 5-7 minutes until the mixture starts to reduce.
- Now when you fine tune the taste, by tasting the mixture and add spices accordingly, be careful with the cayenne… it is very spicy.
- Crack the eggs and add them to the mixture, and keep them spaced evenly in the pan.
- Now you have two options, If you like your egg well cooked, Then allow mixture to simmer for 10-20 minutes over medium and cover the pan so it doesn’t lose much of the water which can lead to burning the shakshuka.
- Or If you prefer the egg to be runny and not fully cooked then keep it on medium for few minutes and we are done.
Tip: Shakshuka can be eaten for breakfast, lunch, or dinner. It can be served with warm crusty bread or with green salad for gluten intolerant. I personally love to dip the crusty bread in the sauce.
Lamb Shakshouka Recipe by Peter Gordon
