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Writer's pictureKylie Po

Shakshouka



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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