Shakshuka… I have seen this typical Middle Eastern dish in post and on websites so many times and yet never made it myself. This had to change, and it did! I wish I had made it years ago for the first time. What a great flavour!!! This is truly the kind of food I like. One pot, bursting with flavour and freshness! I love it!
The ingredients, mainly onion, sweet pepper and tomatoes, are really simple, and yet the flavours are so subtle and delicious, it is almost hard to imagine. What I like a lot about this dish is that you can prepare it in advance. When you want to serve it you finish it by adding the eggs and heat it in the oven. Great if you have visitors or a busy evening!
Shakshuka
Middle Eastern shakshuka from onion, sweet pepper and tomatoes, with cumin, coriander, paprika and cayenne pepper. Served with eggs and fresh herbs
Ingredients
- 2 tbsp olive oil
- 100 gr yellow onion
- 10 gr garlic 2 cloves
- 200 gr sweet pepper red
- 2 cans peeled tomatoes
- 4 eggs
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1 tsp sweet paprika powder
- 1/8 tsp cayenne pepper or to own taste
- 150 gr feta cheese optionally
- 3 sprigs flat leave parsley
- 3 sprigs fresh coriander
- pepper
- salt
Instructions
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preheat the oven to 180 degrees, fan-mode
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finely chop the onion, clean and cut the peppers into medium sized stripes, and thinly slice the garlic
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heat the olive oil in a large skillet. Take note: this pan should be oven proof! Fry the onion until translucent, around 3 minutes
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Add the peppers, mix well and let it simmer on low heat for 15 minutes until soft. If possible put lid on. Add the garlic after 10 minutes
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Add the spices, mix well. When the spices start to smell you add the tomatoes and juice. Break the tomatoes with a wooden spoon. Bring to a boil and let it simmer for 12 minutes until the sauce has thickened.
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Season with pepper and salt to your own taste
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Make 4 little holes in the sauce and break 1 egg in each of the holes. Optionally crumble the feta cheese and sprinkle it over the sauce and eggs
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Put in the oven and let the solidify in approximately 12 minutes
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Garnish with the parsley and coriander leaves and serve with flat bread
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