Shakshuka is a Hebrew mixture of eggs poached in a mixture of tomatoes, red bell peppers and spices. The spices used for the preparation vary from one recipe to another, but cumin, chilli powder, paprika and cayenne pepper are the ones that are most often used.Shakshuka
This recipe is also compliant to those on a Paleo diet. While I don’t follow the Paleo diet (I like grains too much) I do know that including various ethnic dishes can help add some variety to this (and other) types of diets.
I have to say this Shakshuka recipe is a great way to use extra eggs and tomatoes, I think you will enjoy this easy recipe.
Ingredients
- 1 tbsp. fat
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1 red bell pepper, seeded and chopped
- 4 cups tomatoes, diced
- 2 tbsp tomato paste
- 1 tsp chilli powder
- 1 tsp paprika
- A pinch cayenne pepper
- Sea salt and freshly cracked black pepper to taste
- 5 or 6 large eggs
- 1/2 tbsp fresh parsley, finely chopped
Note: It’s most desirable to make Shakshuka in an cast-iron skillet.
Preparation
- Place a large skillet over a medium heat and add the cooking fat to allow it to melt and grease the surface of the pan.
- Add the onions and sauté for two minutes.
- ix in the garlic and continue to cook until the onions become tender and slightly golden in color.
- Add the chopped bell pepper to the skillet and mix well.
- Sauté for at least 5 minutes, just until the pepper is tender
- Once the peppers have cooked, add the chopped tomatoes and tomato paste to the skillet, followed by the chilli powder, paprika and cayenne pepper.
- Taste the mixture and add any additional spices, as well as the salt and pepper to your liking.
- Allow the mixture to simmer. Prevent the mixture from boiling.
- Crack the eggs into the skillet on top of the tomato mixture. Make sure they are spaced evenly.
- Cover the skillet and cook for anywhere between 10 to 15 minutes.
- The eggs are cooked when they are white and no clear liquids will run.
- Garnish with the fresh parsley and serve it up.