SHAKSHUKA is a dish of eggs poached in a sauce of tomatoes, chili peppers, and onions, often spiced with cumin. The dish is popular in the Middle East and North Africa and has become widely known in the Western world. In its simplest form, shakshuka consists of eggs poached in a tomato-based sauce.
SHAKSHUKA - for breakfast, lunch, or dinner
More elaborate versions may also include feta cheese, olives, eggs cooked in individual servings, or additional spices such as paprika or cumin. Shakshuka can be served for breakfast, lunch, or dinner. It is typically made in a skillet or tagine and served hot, with bread or pita to soak up the sauce. Want to try making SHAKSHUKA? Try making shakshuka at home with this easy recipe.
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Also known as chakchouka.
SHAKSHUKA is a popular breakfast food in Israel, although it is also eaten for lunch and dinner. The dish is believed to have originated in Morocco, where it is known as chakchouka. SHAKSHUKA typically includes onions, garlic, tomatoes, chili peppers, and cumin. Feta cheese or lamb are sometimes added. SHAKSHUKA is typically served with bread for dipping. The dish can be made spicier or milder by adjusting the number of peppers used. SHAKSHUKA is a simple dish to make, but it is packed with flavor. Try it the next time you are looking for a hearty and satisfying meal.
Ingredients for making SHAKSHUKA
Try making shakshuka at home with this easy recipe.
Ingredients: making SHAKSHUKA
- 1 tablespoon olive oil
- 1 onion, diced
- 1 Large Red Bell PEPPER
- 2-3 cloves garlic, minced
- 1 jalapeño pepper
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- 1 (28-ounce) can of diced tomatoes
4 Eggs
Directions
- Start by heating the oil in a large skillet over medium heat.
- Add the onion and garlic and cook until softened, stirring occasionally.
- Then add the cumin, paprika, chili powder, and tomato paste and cook for an additional minute.
- Add the tomatoes and their juice and bring to a simmer.
- Cover the skillet and Simmer for 10 minutes or until the sauce has thickened slightly.
- Then using a Soup Ladle, make 4 small wells in the sauce. Pour an egg into each one. Put the cover back on the pan and cook until the eggs are done.
