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Traditional Shakshuka

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4.5 from 77 reviews

A comforting and vibrant Middle Eastern dish of poached eggs in a rich tomato sauce, perfectly seasoned with spices.

Ingredients

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  • 4 large eggs
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh herbs (parsley or cilantro) for garnish
  • Crusty bread for serving

Instructions

  1. Sauté the vegetables: Heat olive oil in a skillet over medium heat. Add onion and bell pepper, and sauté until softened, about 5 minutes.
  2. Add aromatics: Stir in minced garlic and cook for another minute, letting the heavenly scent fill your kitchen.
  3. Combine the sauce ingredients: Add the diced tomatoes, ground cumin, paprika, salt, and pepper. Simmer for about 10 minutes until the sauce thickens beautifully, coaxing all the flavors to merge.
  4. Create wells and crack the eggs: Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are just set.
  5. Garnish the dish: Remove from heat and garnish with fresh herbs for added flavor.
  6. Serve and enjoy: Serve hot with crusty bread, perfect for scooping up the sauce and runny yolk.

Notes

For a richer flavor, try roasting your bell pepper beforehand or adding spices like harissa. Leftover shakshuka can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/shakshuka-traditional-style/

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