How To Make Shakshuka
How To Make Shakshuka. Shakshuka is a delicious combination of eggs poached in a spicy tomato sauce. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce.
It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. Because it is budget-friendly, simple, and easy to prepare, the dish has recently gained popularity both in Europe and North America.
Almost every region has formed their distinctive variety of shakshouka: in Egypt, eggs are usually scrambled and served in a sandwich, and in Israel it is often served with salty feta cheese on top.
Shakshouka is suitable for any meal of the day and is usually served warm or sizzling hot, with bread on the side.
STORAGE
Let it cool completely, then transfer it to an airtight container and save it in the fridge for 3-4 days.
RECIPE INGREDIENTS
14 oz bacon or minced meat
2 1/2 tablespoons olive oil
4 eggs I used organic eggs
1 red capsicum sliced into small strips
1/2 red onion chopped
2 garlic cloves minced
14 oz tomatoes tinned, organic, chopped preferably
2 teaspoons Moroccan spice
1/6 Chilli flakes or more
Fresh parsley roughly chopped
1/2 teaspoon sea salt
1/2 teaspoon Pepper
DIRECTIONS ON HOW TO MAKE Shakshuka
On a medium heat, add 1/2 tablespoon olive oil to a fry pan , add bacon or meat and cook until browned and crispy. Transfer to a plate covered with paper towel to drain the fat.
In the same pan, add the remaining 2 tablespoons of olive oil and saute the onion, garlic and capsicum with a sprinkle of sea salt for 3-4 minutes or until the onion and capsicum start to soften.
Add the bacon or meat, tomatoes, Moroccan spices and chilli flakes, stir and cover with a lid and cook on low heat for 15 minutes, stirring occasionally.
Make four wells in the mixture with a spoon and crack an egg into each well and sprinkle with salt and pepper. Cover again and cook on low heat until the egg whites are cooked, but the egg yolks are gooey.
To serve, sprinkle with some fresh parsley.
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Ingredients
14 oz bacon or minced meat
2 1/2 tablespoons olive oil
4 eggs I used organic eggs
1 red capsicum sliced into small strips
1/2 red onion chopped
2 garlic cloves minced
14 oz tomatoes tinned, organic, chopped preferably
2 teaspoons Moroccan spice
1/6 Chilli flakes or more
Fresh parsley roughly chopped
1/2 teaspoon sea salt
1/2 teaspoon Pepper
Instructions
- On a medium heat, add 1/2 tablespoon olive oil to a fry pan , add bacon or meat and cook until browned and crispy. Transfer to a plate covered with paper towel to drain the fat.
- In the same pan, add the remaining 2 tablespoons of olive oil and saute the onion, garlic and capsicum with a sprinkle of sea salt for 3-4 minutes or until the onion and capsicum start to soften.
- Add the bacon or meat, tomatoes, Moroccan spices and chilli flakes, stir and cover with a lid and cook on low heat for 15 minutes, stirring occasionally.
- Make four wells in the mixture with a spoon and crack an egg into each well and sprinkle with salt and pepper. Cover again and cook on low heat until the egg whites are cooked, but the egg yolks are gooey.
- To serve, sprinkle with some fresh parsley.
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Ingredients
14 oz bacon or minced meat
2 1/2 tablespoons olive oil
4 eggs I used organic eggs
1 red capsicum sliced into small strips
1/2 red onion chopped
2 garlic cloves minced
14 oz tomatoes tinned, organic, chopped preferably
2 teaspoons Moroccan spice
1/6 Chilli flakes or more
Fresh parsley roughly chopped
1/2 teaspoon sea salt
1/2 teaspoon Pepper
Instructions
- On a medium heat, add 1/2 tablespoon olive oil to a fry pan , add bacon or meat and cook until browned and crispy. Transfer to a plate covered with paper towel to drain the fat.
- In the same pan, add the remaining 2 tablespoons of olive oil and saute the onion, garlic and capsicum with a sprinkle of sea salt for 3-4 minutes or until the onion and capsicum start to soften.
- Add the bacon or meat, tomatoes, Moroccan spices and chilli flakes, stir and cover with a lid and cook on low heat for 15 minutes, stirring occasionally.
- Make four wells in the mixture with a spoon and crack an egg into each well and sprinkle with salt and pepper. Cover again and cook on low heat until the egg whites are cooked, but the egg yolks are gooey.
- To serve, sprinkle with some fresh parsley.