Kamis, 19 September 2019
Shakshuka is Israeli and Middle Eastern food from boiled eggs in tomato sauce flavored with spices. Easy, healthy, and takes less than 30 minutes. Watch the video above to see how quickly it blends!
SHAKSHUKA RECIPES
PREP TIME: 10 minutes
COOK TIME: 20 minutes
TIMAL TIMOT: 30 minutes
Servings: 6 servings
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 cloves garlic, finely chopped
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 tsp chili powder
- 1 28 ounces of whole tomatoes can be peeled
- 6 large eggs
- salt and pepper, to taste
- 1 fresh coriander tuber, chopped
- 1 fresh parsley, chopped
INSTRUCTIONS
- Heat the olive oil in a large stir-fry pan over medium heat. Add the chopped peppers and onions and cook for 5 minutes or until the onions become transparent.
- Add the garlic and herbs and cook a little more.
- Pour the tomato cans and juice into the pan and break the tomatoes using a large spoon. Season with salt and pepper and boil the sauce.
- Use your large spoon to make a small well in the sauce and break the eggs into each hole. Cover the pan and cook for 5-8 minutes, or until the eggs are finished to your liking.
- Garnish with chopped coriander leaves and parsley.
TIPS
If you are not milk-free, the feta or goat cheese crumbs above are a delicious addition. Traditionally it is also served with ribbons, but I like to serve it with avocado slices.
Many photos online show shakshuka cooked in an iron skillet. Tomatoes are acidic and can erode seasoning on your iron skillet and also finish it. You can also get a little metallic taste for this dish. So I suggest not to take risks and cook it in a stainless steel skillet, like the beauty of this All Clad.
Inspirations form www.themediterraneandish.com
NUTRITION
CALORIES: 122.2kcal, CARBOHYDRATES: 9.7g, PROTEIN: 8g, FAT: 5.4g, SATURATION FAT: 1.6g, CHOLESTEROL: 186.5mg, SODIUM: 348mg, FIBER: 1.9g, SUGAR: 5.5g
COURSES: breakfast, main course CUISINE: mediterranean, middle east KEYWORD: shakshuka, recipe shakshuka