Although Shakshouka is often eaten for breakfast, that will not stop me from enjoying it later in the day, or even at night. I made this Middle-Eastern or North African dish for dinner the week my phone would not stop reminding me of all the academic deadlines I needed to meet. I needed a destresser, and this recipe is the perfect one. Do not let its simple procedure deceive you because its flavors are satisfyingly complex. With just one pan, a few pantry staples, and 30 minutes, you will be left with one of the most satisfying comfort foods you have ever tried.
Recipe
Yields 2-4 servings
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 onion, diced
1 red bell pepper, diced
800 grams canned diced tomatoes
1 teaspoon paprika
1 teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon curry powder
Pinch of salt
Pinch of pepper
4-5 eggs
2 tablespoons parsley, chopped
Optional:
2 tablespoons mint, chopped
Chili flakes
Procedure
In a medium pan, heat the oil and sauté the garlic, onion, and red bell pepper until fragrant.
Mix in the tomatoes and season with paprika, cumin, cayenne pepper, curry powder, salt, and pepper.
Let the sauce simmer for a few minutes.
Crack the eggs into the pan and sprinkle some parsley and mint leaves on top.
Cover the pan and cook this for 3-5 minutes or until the egg whites have cooked through.
Sprinkle the rest of the parsley, mint, and some chili flakes on top.
Serve with some slices of bread and enjoy!
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