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Shakshuka

Serves 4 Entree vegetarian

Shakshuka

Shakshuka is a beloved staple at Mediterranean breakfast tables, especially those in North Africa, where mornings start with the sizzle of olive oil and the bright aromas of cumin and paprika. It's a dish that brings together the essence of the region — simple ingredients transformed into something comforting and vibrant. The home kitchen version allows for a relaxed approach, capturing the spirit of everyday gatherings.

When you dip your spoon into Shakshuka, expect a mingling of robust flavors — sweet tomatoes, the subtle heat of paprika, and the earthiness of cumin, all cradling perfectly poached eggs. The softness of the eggs contrasts with the rich, chunky sauce, while fresh parsley adds a hint of brightness. Enjoy it with crusty bread to soak up every last bit of the savory delight.

Ingredients

  • 3 tbspextra virgin olive oil
  • 1onion
  • 1red bell pepper
  • 3 clovesgarlic
  • 1 tspcumin
  • 1 tsppaprika
  • 800 gcrushed tomatoes
  • 6eggs
  • handfulparsley
  • to tastefine sea salt

Method

  1. Begin by finely chopping 1 onion and 1 red bell pepper. Mince 3 cloves of garlic. These ingredients will form the aromatic base of your Shakshuka, so ensure they are evenly chopped for consistent cooking.
  2. In a large skillet or sauté pan, heat 3 tbsp of extra virgin olive oil over medium heat. Once the oil is shimmering, add the chopped onion and bell pepper. Stir occasionally and cook until the onion is translucent and the bell pepper is soft, releasing their sweet aroma.
  3. Add the minced garlic to the pan, stirring for about a minute until it becomes fragrant. Sprinkle in 1 tsp of cumin and 1 tsp of paprika, stirring to coat the vegetables. This step blooms the spices, enhancing their flavors and integrating them into the base.
  4. Pour in 800 g of crushed tomatoes, stirring to combine with the vegetables and spices. Allow the mixture to simmer gently, stirring occasionally, until it thickens slightly and the flavors meld together. The sauce should have a rich, deep red color and a slightly chunky texture.
  5. Using the back of a spoon, make six small wells in the tomato mixture. Crack 6 eggs into these wells, ensuring each yolk remains intact. Cover the pan with a lid and let the eggs poach in the sauce. They are done when the whites are set but the yolks remain slightly runny, adding a creamy texture to the dish.
  6. Taste the sauce and add fine sea salt to your preference. Just before serving, chop a handful of parsley and sprinkle it over the Shakshuka. Serve immediately with lemon wedges on the side, allowing diners to add a fresh, tangy brightness to their taste.