WHAT IS SHAKSHOUKA?
Where this dish actually came from is still disputed with claims of Moroccan, Tunisian, Turkish, and Yemeni origins. It has been part of Sephardic cuisine for a long time. It’s made from simple ingredients, it is vegetarian and easy to cook, especially it you use canned tomatoes. Shakshuka means “a mixture”. It is mostly served as a breakfast dish.
PREP TIME: 10 mins COOK TIME: 20 mins TOTAL TIME: 30 mins SERVINGS: 6 servings
- 2 tablespoons olive oil
- 1 medium onion, diced
- red bell pepper, seeded and diced
- 4 garlic cloves, chopped
- 2 teaspoon paprika
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
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HOW TO COOK SHAKSHUKA?
In a sauté pan on a medium heat add a bit of olive oil. Slice an onion and dice the red bell pepper, add them to the pan. Stir the veggies for about 5 minutes or until the onions become translucent.
Then add the garlic and spices, stir for another minute until they’re nice and fragrant. Dice the fresh tomatoes and add them to the pan or if you are using canned tomatoes pour them to the pan. Once this entire mixture is starting to simmer use your spatula or a spoon to make little holes for the eggs, then crack an egg into each hole. Reduce the heat, cover the pan and cook for another 5-8 minutes or until the eggs are cooked as you like them.
Season the eggs with salt and add chopped parsley and/or cilantro. Bon Appetite!