Shakshuka (Eggs in tomato sauce)

Name: Shakshuka (Eggs in tomato sauce)
Ingredients: 2 eggs; 2 red bell peppers; 1 onion; 1 teaspoon brown sugar; 1 tablespoon olive oil; 1 teaspoon tomato paste; 50 ml water; 1/2 teaspoon cumin; 1/2 teaspoon cayenne pepper; 1/2 teaspoon sweet paprika; 1/2 teaspoon thyme; 1/2 teaspoon granulated garlic; bay leaf; fresh parsley; salt.

Diverse - Shakshuka (Eggs in tomato sauce) by Liliana O. - Recipia

Shakshuka - Eggs in Tomato Sauce Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes Servings: 2 Shakshuka is a delicious and comforting recipe, perfect for breakfast, lunch, or dinner. With complex origins, this dish has managed to win the hearts of many due to its simplicity and the rich flavors that blend harmoniously. It is a meatless dish, easy to prepare, which, although it seems simple, offers an explosion of flavors and textures. I invite you to explore this dish together, discover its secrets, and enjoy a spectacular result. Necessary ingredients: - 2 eggs - 2 large ripe tomatoes - 1 bell pepper (preferably red or yellow) - 1 medium onion - 1 teaspoon brown sugar - 1 tablespoon olive oil - 1 teaspoon tomato paste - 50 ml water - 1/2 teaspoon cumin (optional, but recommended) - 1/2 teaspoon cayenne pepper (or to taste) - 1/2 teaspoon sweet paprika - 1/2 teaspoon thyme - 1/2 teaspoon granulated garlic - 1 bay leaf - A handful of fresh parsley - Salt, to taste Preparation: 1. Prepare the ingredients: Start by washing the tomatoes and cutting them into cubes. Chop the onion finely and slice the bell pepper into thin strips. These preparations will help you have everything at hand, making the cooking process smooth and enjoyable. 2. Heat the spices: In a deep skillet, add the dried cumin and heat it over low heat for about 1 minute, until it starts to release its aroma. This step is optional, but the cumin will add a subtle warmth and depth to the sauce. If you prefer a milder taste, you can skip this step, but I encourage you to try it! 3. Sauté the onion: Add the olive oil over the toasted cumin and wait a few seconds until it heats up. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Here, the aroma will be inviting, and the sautéed onion will bring a delicate sweetness to the dish. 4. Add the bell pepper: Incorporate the sliced bell pepper and let it sauté with the onion for another 3-4 minutes, stirring occasionally. The bell pepper will add a sweet and crunchy note. 5. Tomatoes and spices: Now is the time to add the chopped tomatoes. Mix well to combine them with the onion and bell pepper. Let them cook until they start to soften, about 5-7 minutes. Then add water, tomato paste, bay leaf, brown sugar, cayenne pepper, paprika, granulated garlic, thyme, and salt. Cover the skillet and let it simmer on low heat for 10 minutes, stirring occasionally. The sauce will become thick and rich. 6. Adding the eggs: Make two small wells in the tomato sauce and carefully crack the eggs into each one. Cover the skillet again and let the eggs steam for 5-7 minutes, until the whites are cooked and the yolks remain soft. If you prefer the eggs more well done, you can leave them on the heat longer. 7. Finishing the dish: Before serving, finely chop the fresh parsley and sprinkle it generously over the eggs. This not only adds a note of freshness but also an attractive color contrast. 8. Serving: Shakshuka is served hot, alongside crispy toasted bread. This will be perfect for "dipping" into the delicious tomato sauce. You can use a fresh baguette, pita, or even flavored croutons. Practical tips: - You can add other vegetables, such as zucchini or mushrooms for a richer version. - If you like a spicier taste, you can add freshly chopped chili or chili flakes. - Experiment with feta cheese or goat cheese sprinkled on top for a creamy and salty note. Nutritional values (per serving): Calories: approximately 300 kcal Protein: 14 g Fat: 20 g Carbohydrates: 18 g Fiber: 4 g Nutritional benefits: Shakshuka is an excellent source of protein due to the eggs, and tomatoes are rich in antioxidants, vitamins, and minerals. Olive oil provides healthy fatty acids, and the spices enhance digestion and may offer anti-inflammatory benefits. Frequently asked questions: 1. Can I use free-range eggs? Yes, free-range eggs are excellent for shakshuka, having a more intense flavor and better texture. 2. Is shakshuka a vegetarian dish? Yes, shakshuka is a vegetarian dish, but you can add meat or cheese to suit your tastes. 3. How can I store shakshuka for reheating? It is best to store it in an airtight container in the refrigerator and reheat it in the oven or on the stovetop. Shakshuka is a versatile, easy-to-adapt, and delicious recipe that can quickly become your favorite. So, grab some fresh ingredients, invite your friends, and enjoy this delight together! Bon appétit!