Ingredients
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- crusty bread or pita for serving
- chopped fresh parsley or cilantro, for garnish
- 2 cup crumbled feta cheese (optional)
- 24 eggs
- Salt and black pepper to taste
- 8 can crushed tomatoes
- 1 tsp ground coriander (optional)
- 4 tsp ground paprika
- 4 tsp ground cumin
- 8 cloves garlic, minced
- 4 red bell pepper, diced
- 4 onion, finely chopped
- 8 tbsp olive oil
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Shakshuka
Instructions
Step 1
Sauté Aromatics:
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and diced red bell pepper. Sauté for about 5 minutes, or until the vegetables are softened and the onion is translucent.
Step 2
Add Spices:
Stir in the minced garlic, ground cumin, ground paprika, cayenne pepper, and ground coriander (if using). Cook for another 1-2 minutes until the spices become fragrant.
Step 3
Tomato Base:
Pour in the crushed tomatoes and stir well to combine.
Season with salt and black pepper to taste.
Allow the mixture to simmer over medium-low heat for about 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
Step 4
Egg Cooking:
Cover the skillet with a lid and let the shakshuka simmer for about 5-7 minutes, or until the egg whites are set but the yolks are still slightly runny. You can adjust the cooking time based on how you prefer your eggs.
Step 5
Cheese (Optional):
If using, sprinkle the crumbled feta cheese over the top of the shakshuka during the last minute or two of cooking.
Step 6
Garnish and Serve:
Once the eggs are cooked to your liking, remove the skillet from heat.
Garnish with chopped fresh parsley or cilantro.
Step 7
Serve:
Serve the shakshuka directly from the skillet.
Provide crusty bread or pita for dipping and scooping up the flavorful tomato and egg mixture.
Recipe Story
In the lively culinary tapestry of our world, one dish stands as a testament to the harmonious fusion of cultures and flavours: shakshuka. A simmering cauldron of vivid reds and sunny yellows, this Middle Eastern masterpiece dances on the palate like a flamenco of sensations.
Imagine yourself in the heart of a bustling marketplace, the air thick with the intoxicating scent of spices. A sizzle and a sputter arise from an iron skillet, where olive oil weaves its magic on a stage of finely chopped onions and diced red bell peppers. As they tango and char to perfection, a secret blend of cumin, paprika, and a hint of cayenne pepper enters the scene, whispering stories of exotic lands.
But it's the main actors that truly steal the show – crushed tomatoes, vibrant and rich, cascade into the pan, blending their flavours into a symphony that evokes the warmth of sun-soaked alleys. Salt and pepper take a bow, joining this ensemble with just the right notes of balance.
And then comes the dramatic twist: eggs, cracked with precision, are placed delicately into the simmering embrace of the tomato sea. Lid on, the pan becomes a cocoon of anticipation as the eggs undergo their metamorphosis. Will they emerge with a luxurious yolk that flows like liquid gold or a more enigmatic, opaque center?
Garnished with a flourish of fresh parsley or cilantro, the shakshuka awaits its final curtain call. A drizzle of olive oil, a sprinkle of crumbled feta – these optional extras, like supporting actors, add depth to the narrative, offering personalised renditions of the dish.
Served alongside crusty bread or pita, each bite is a voyage, a pilgrimage through cultures, a mosaic of flavours, and a testament to the magic that can happen when diverse ingredients collide. Shakshuka, more than a mere meal, is an edible journey that beckons all who dare to dance on the edge of culinary exploration.
