Classic Shakshuka
Tradicionalno jelo · Middle Eastern
A vibrant and comforting dish of eggs poached in a rich, spiced tomato and pepper sauce, traditionally served for breakfast or brunch.
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Sastojci
- Olive oil2 tbsp
- Onion1 medium, chopped
- Bell pepper1 red, chopped
- Garlic2 cloves, minced
- Canned crushed tomatoes28 oz
- Cumin1 tsp
- Paprika1 tsp
- Cayenne pepper1/4 tsp (or to taste)
- Saltto taste
- Black pepperto taste
- Eggs6-8
- Fresh cilantrofor garnish
- Feta cheesefor garnish, crumbled
Koraci
- 1
Heat olive oil in a large oven-safe skillet over medium heat. Add chopped onion and bell pepper and cook until softened, about 5-7 minutes.
- 2
Add minced garlic, cumin, paprika, and cayenne pepper. Cook for 1 minute until fragrant.
- 3
Pour in the crushed tomatoes. Season with salt and black pepper. Stir well and bring to a simmer. Reduce heat to low and cook for 10 minutes, allowing the sauce to thicken slightly.
- 4
Make wells in the tomato sauce using a spoon. Crack an egg into each well.
- 5
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny.
- 6
Garnish with fresh cilantro and crumbled feta cheese. Serve immediately, directly from the skillet.
