Shakshuka is one of those comforting and budget-friendly dishes that can be enjoyed all year round and you can never get bored of. This traditional Israeli recipe has gained enormous popularity in the recent year around the world. Many trendy brunch places serve it as a staple on their menu because guests seem to love and enjoy it. Using just a few basic ingredients this dish can be also made at home and served as both a family or an individual meal. Today I will be sharing with you how I personally like to prepare it. Of course, since Shakshuka has become such a common dish, I can not say that this recipe is 100% original, but more of a trial and error of the many ways I have tried to make it. I can guarantee you though that the end result really is exceptional and will definitely satisfy everyone’s taste buds. So many beautiful flavours hidden in just one dish is really what makes the shakshuka such beloved dish by many.
1 white onion
3 peppers (both red and green work)
1 tin of tomatoes (400g) or 1 large ripe fresh tomato
- tsp. cumin
1 Tsp. paprika
1 tsp. cayenne(optional)
30 g feta cheese
1 small bunch of Parsley
What to do?
- Start by cutting the vegetables lengthwise
- Heat the olive oil in a frying pan.
- Add the onions and sautee until soften.
- Add peppers and season with salt and pepper.
- Cook on a medium heat until just softened.
- . Sprinkle in the cumin, paprika and cayenned.
- Stir in the tomatoes with a splash of water and
- Simmer for around 10 minutes, uncovered, until some of the liquid has been reduced and stir in the parsley. Add another splash of water if necessary.
- Make 4 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny.
- Finish it off with the crumbled feta.