Skip to main content

Shakshuka


Ingredients
  • 1 tbsp olive oil
  • 1/2 medium brown or white onion, peeled and diced
  • 1 clove garlic, minced
  • 1 medium green or red bell pepper, chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1 tsp chill powder (mild)
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper (or more to taste spicy!)
  • Pinch of sugar (options, to taste)
  • Salt and pepper to taste
  • 5-6 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)

Method

  1. Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan. Add chopped onion, sauté for a few minutes until the onion begins to soften. Add garlic and continue to sauté till mixture is fragrant.
  2. Add the bell pepper, sauté for 5-7 minutes over medium until softened. Add tomatoes and tomato paste to pan, stir till blended. Add spices and sugar, stir well, and allow 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 (be careful with the cayenne... it is extremely spicy!).
  3. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce. I usually place 4-5 eggs around the outer edge and 1 in the center. The eggs will cook "over easy" style on top of the tomato sauce.
  4. 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 skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.
  5. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top-- then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired. Shakshuka can be eaten for breakfast, lunch, or dinner. For breakfast, serve with warm crusty bread or pita that can be dipped into the sauce (if you’re gluten-intolerant or celebrating Passover, skip the bread). For dinner, serve with a green side salad for a light, easy meal.
Labels:

Comments

Post a Comment

Popular posts from this blog

Back To Reality

It's over! We're finally married (in the eyes of the Church!). It was really pretty fun last sat, thank God for the sunny weather (a bit hot lah, but at least it didn't rain till after), for the wonderful guests and my fantastic friends. hope it wasn't too uncomfortable under the sun for everyone.
Post a Comment
Read more

Back Safe and Sound

This is my first post since we left Bermuda for Singapore more than 3 weeks ago. We are battling serious jet lag this time. it might be the age-factor (yikes!) or because we didn't rest properly on the flights (yes plural!) back cos we were busy trying to exhaust all the new movies on krisworld, or maybe a combination of both lah. but both of us have been trying very hard to keep awake at 3pm. yes, the sleep monster strikes at that hour! thank God we are going to remove time saving tonight, so we have 1 less hour to correct this weekend. talking about movies, twilight was amazingly easy on the eye! although i hesitate to call ourselves twilight converts given that i was highly skeptical at first. but the eye candy in the form of Rob Pattersin/Edward Cullen is really irresistible (did you know Rob Pattersin was Cedric in Harry Potter??) .... argh. i wanna get bitten by this vamp too lor! BITE ME! Hao-e even bought New Moon (the sequal) to read this weekend and i spent almost ...
2 comments
Read more

IT JUST DOESN'T FEEL LIKE CHINESE NEW YEAR!

As I learn about everyone's plans to welcome the Golden Tiger Year, the more unhappy I become.  Although it was a conscious effort on our part to avoid being home for the Lunar New Year, I cannot help but feel left out during this all-important holiday. On this island, we have all but 1 so-called Chinese restaurant.  Every year, they would put up the red banner a few weeks before CNY. One red banner compared to the numerous ones back home.  How pathetic eh? There is no atmosphere whatsoever. With the "influx" of Chinese kids, 4 in total plus 1 soon-to-be-born, I made myself pack some red envelopes from home, so that the kids can experience a little of the festivities that I am so used to.   WHAT IS CHINESE NEW YEAR WITHOUT THE RED PACKETS? This year, we've upgraded our celebration to include mahjong!  yes, the mahjong set and table arrived last weekend.  hao-e couldn't stop himself from ripping the plastic cover off those ivory -coloured tiles and we ...
1 comment
Read more