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Ingredients
- 4 eggs
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 tomatoes, diced
- 1 bell pepper (preferably red or yellow), diced
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon hot paprika powder (optional, if you like it spicy)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- In a large saucepan or deep skillet, heat the vegetable oil over medium heat.
- Add the chopped onion and sauté for a few minutes until it becomes soft and lightly golden.
- Then add the minced garlic and sauté for another minute until it releases its aroma.
- Add the diced bell pepper and tomatoes. Sauté all the vegetables together for about 5-7 minutes until they become soft.
- Stir in the tomato paste, sweet paprika powder, ground cumin, ground coriander, and optionally hot paprika powder if you prefer it spicier. Mix all the ingredients thoroughly.
- Reduce the heat to low and gently crack the 4 eggs directly over the vegetables, spacing them out evenly in the sauce.
- Cover the saucepan or skillet with a lid and leave the eggs on low heat until the egg whites are set, but the yolks remain slightly runny. You can also prepare the eggs to your desired doneness.
- Once the eggs are cooked, sprinkle them with a pinch of salt and pepper to taste.
- Serve the Shakshuka warm, preferably with some fresh bread for dipping into the flavorful sauce.
Don’t wait any longer and check it out. Recipe for :
* - approximate nutritional values
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