Nor sure if I should call this a breakfast, lunch or dinner dish. Somehow this delicious, savory, spicy and fresh dish fits every time of the day. Shakshouka is a Mediterranean thing, and how you move from county to country the name and some ingredients do change so keep exploring and combining until you find your favorite!
Time needed: 30 minutes
Preparation about 5 minutes
Cooking time about 25 minutes
1 medium sized onion (chopped)
2 red peppers
1 clove of garlic (chopped)
1 can of peeled and diced tomatoes
1/2 tsp ground cumin
1/2 tsp ground paprika
1/2 tsp chili flakes
1/2 tsp ground pepper
1. In a small skillet (I used my small 20 cm (8 in) skillet) put 1 tbsp of olive oil, add your chopped onions and saute for about 10 minutes over medium low heat until the onions are slightly golden.
2. Cut your red paprika into small stripes and add to the sauteed onions and keep frying until the paprika softens up a bit.
3. Add the chopped garlic, salt, cumin, powdered paprika, chili flakes and pepper and give it a good stir.
4. Add the tomatoes and 1/4 cup of water and let it simmer over low heat for about 10 minutes. Once the mixture is thick enough that you can make a hole in it it is time to put your eggs. Make sure to taste it before that and add more salt or other spices if needed.
5. Make two little holes in the mixture and carefully crack your eggs into them. Cover with a lid and let the eggs cook on low heat for about 5 minutes.
6. After 5 minutes your eggs will be quite soft and the yolks runny, so if you prefer firmer or hard boiled eggs just leave them in a bit longer.
7. Give it another drizzle of olive oil and serve with some toasted bread!
Have a bite!
Marijo & Hans