Shakshuka, made by sautéing tomatoes and peppers with spices and cracking eggs over them to cook, is the filling one-pan breakfast delight of North African cuisine. It's served with warm bread.
Sauté the onion and red pepper in olive oil until softened, then add the garlic and sauté briefly more.
Add the grated tomato, cumin, and red pepper flakes, and cook over low heat until it reaches a sauce-like consistency.
Make small wells in the sauce and crack the eggs into them one by one, then cover with a lid and cook until the egg whites are set.
Serve directly from the pan with hot bread.
Important: Get the tomato sauce to a thick consistency before cracking in the eggs, otherwise the eggs will spread out in the runny sauce. Allergen: contains egg. Note: When cooking with the lid on, be careful not to let the egg yolk overcook.
If you add a pinch of cumin and sweet paprika to the sauce, you give the shakshuka the characteristic aroma that adds depth. Sprinkling a few leaves of fresh parsley or cilantro on top also adds freshness to the presentation.
Admin DadaGastro · verified in test kitchenBu tarife henüz yorum yapılmamış. İlk yorumu sen yaz.
Recipes tried by those who liked this one, fitting the same table.
Your suggestion, complaint, or question — we listen to all of them.