Recipe: Tasty Shakshuka

Shakshuka. Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly. Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It's a simple combination of simmering tomatoes, onions, garlic, spices.

Shakshuka is an easy, healthy breakfast recipe (or any time of day recipe) in Israel and other parts of the Middle East and North Africa. Shakshuka is a one-skillet dish of eggs poached in a fragrant, spiced tomato sauce. We like to keep our shakshuka ingredient list short and sweet. You can cook Shakshuka using 19 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Shakshuka

1. It's 4 of Large Tomatoes.
2. Prepare 1 punnet of Cherry or small tomatoes.
3. You need 1 of Large Onion.
4. You need 1 of Red Pepper.
5. You need 1 of Yellow Pepper.
6. You need 1 of Green Pepper.
7. You need 1 tbsp of Tomato Puree.
8. Prepare 1 tbsp of Harissa Paste.
9. You need 3 tbsp of Olive Oil.
10. It's 1 bunch of Fresh Mint.
11. Prepare 1 Bunch of Fresh Parsley.
12. It's 4 of Garlic Cloves.
13. It's 3 tsp of Paprika (I use smoked).
14. It's 2 tsp of Cumin.
15. You need 2 tsp of Cayenne pepper.
16. You need to taste of Salt and pepper.
17. Prepare 2 tins of Chopped tomatoes.
18. Prepare 8 of Free range eggs.
19. It's of Crusty or flatbread.

A bit of tomato paste lends slow-simmered flavor to. Luckily, this shakshuka is a breeze to make! It only requires a Delicious and easy to make, this shakshuka recipe would be an excellent choice for a holiday brunch. The best baked eggs in the world - Shakshuka!

Shakshuka step by step

1. Pre-heat the oven to a 190 degrees (about 170 fan, gas mark 5.) Dice the large tomatoes and chop the cherry tomatoes in half. Cut the onion finely. Slice the peppers into long strips, don't cut them too fine as we want a bit of crunch. Mince the garlic. Cut the fresh herbs removing any tough stems..
2. Take a large, non-stick pan which can survive in the oven. Otherwise you can use a large baking pan (transferring the tomato sauce once it's made.) Heat up the oil, then add the onion, cooking on a medium heat until soft. Add the peppers and spices. When the peppers are soft (after about 3-5 mins) add the garlic, after a minute add the tomatoes, along with the harissa and puree. During this stage add more oil if needed..
3. Pour in the tinned tomato, simmering to thicken the sauce (turn down the heat.) If the sauce is too thick add some water, using one of the empty tomato tins for a measure. Add the mint and the parsley, leave a small amount to garnish. Once the sauce is thickened add salt to taste, adding it later means that the dish is less likely to be over-salted..
4. Either transfer the sauce into a large baking dish (making sure the sauce is about 2inches thick in the dish) or continue using your pan. Take a spoon and make 8 wells in the sauce. Crack your eggs into the wells, seasoning them with a little salt and pepper. Cover with foil and put into the oven, cooking until the whites aren't runny (5-10 mins).
5. Top with the rest of the parsley (and feta if you're using some.) Use a large spoon to serve, one egg per portion on top of some fresh, buttered bread. Enjoy!.

A Middle Eastern and North African dish traditionally served up for breakfast or lunch, this can be made entirely on the stove or finished in the oven. Shakshuka is a classic Middle Eastern dish where eggs are poached in a spice filled tomato stew. Shakshuka is a delicious Middle-Eastern dish that is full. Shakshuka is traditionally made in a cast iron pan (though any broiler-safe stainless steel pan will What You'll Need To Make Shakshuka. Variations of the shakshuka with different vegetables.