Shakshuka Recipe

Shakshuka Recipe

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Ingredients
  

  • 5 Tbsp extra virgin olive oil
  • 1 medium onion peeled, sliced thinly
  • 28 oz. whole peeled tomatoes crushed
  • 1 large red bell pepper seeded, rib removed, sliced thinly
  • 2 fresh serrano peppers seeded, rib removed, sliced thinly
  • 4 cloves garlic crushed and minced
  • 1 1/2 Tbsp smoked Spanish paprika
  • 2 tsp ground cumin seeds
  • 6 large eggs
  • 1/2 cup oil-cured black olives
  • Kosher salt and freshly ground black pepper to taste
  • 3/4 cup fresh cilantro minced
  •  

Instructions
 

  • In a large skillet, heat 3 Tbsp extra virgin olive oil over high heat.
  • Add onion, red pepper and hot pepper.
  • Allow vegetables to get deeply browned on the bottom. About 5-6 minutes.
  • Stir and repeat until all vegetables are fully softened and charred in spots. About 4-5 minutes.
  • Add garlic and cook for 30-35 seconds.
  • Stir and add paprika and cumin.
  • Cook for 30-35 seconds.
  • Stir.
  • Add tomatoes and stir to combine.
  • Reduce heat to a very low simmer. About 10-12 minutes.
  • Season with salt and pepper to taste.
  • Add half the cilantro.
  • Using a large wooden spoon, make a well near perimeter of pan.
  • Break an egg into it.
  • Spoon some sauce over edge of egg white to partially submerge it.
  • Leave yolk exposed.
  • Repeat with remaining eggs.
  • Season eggs with some salt.
  • Cover skillet and reduce heat to lowest setting.
  • Eggs should barely set with runny yolks.
  • About 6-8 minutes.
  • Sprinkle with remaining cilantro.
  • Serve over rice, cauliflower rice or with bread.
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