Shakshuka

This is a dish I learned about when I started dieting on Rina 90. I no longer keep this diet – well not properly – but keep making this dish at least once a week!

It’s different and it still gives you all the proteins you need and it has one of my favourite vegetables in it – tomatoes!

This dish is incredibly tasty and even my girls enjoy eating it although they are not lovers of eggs.

Shakshuka

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Shakshuka

Author: Otilia Stocks

Recipe type: Main

Cuisine: Middle Eastern

Serves: 3-4

Ingredients

3-4 eggs (or as many as they fit into the dish)
1 tbsp olive oil
1 onion, peeled and diced
1 clove garlic, minced
1 medium red bell pepper, chopped
4 cups ripe diced tomatoes or 2 tins diced tomatoes
2 tbsp tomato paste
1 tsp chili powder (mild)
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper
Pinch of sugar (optional, to taste)
Salt and pepper to taste
½ tbsp fresh chopped parsley to garnish

Instructions

Heat a deep, large frying pan, sauté pan on medium. I used my Tefal Ingenio medium pan is not very deep but enough for the qty that I had in mind.
Slowly warm olive oil in the pan. Add the chopped onion and fry sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
Add the chopped pepper and fry for a further 5-7 minutes.
Add tomatoes and tomato paste to pan and cook until all well combined.
Add spices and sugar and stir well. Allow the mixture to simmer over medium heat for 5-7 minutes till it starts to reduce. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper for a spicier shakshuka.
Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.
Cover the pan. Allow mixture to simmer for 10-15 minutes or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the pan though as you need to make sure that the sauce doesn't reduce too much, which can lead to burning.
I love when the eggs are left quite runny but there were times when the eggs were quite hard, It doesn't really matter though All it matters is that the dish is yummy!
Garnish with parsley and you are ready to eat!

I used the recipe that was shared on the Rina 90 group that I am in but there are lots of recipes online and apparently you can make this dish even with mushrooms.