Shakshuka

The peppers are thoroughly washed, ensuring that the stems and seeds are removed, then cut into thin sticks, about 1 cm long. The tomatoes, in turn, are washed and cleaned of their stems, ready to be cut into small cubes or pieces, depending on personal preferences. It is important to note that it is not necessary to peel the tomatoes, as the skin will give a rustic look to the final dish. The onion is peeled, washed, and sliced thinly, so that the slices easily separate between fingers. The parsley leaves are washed and finely chopped, and from 4 sprigs of thyme, the necessary leaves are gathered.

To prepare this dish, we choose a generously sized non-stick pan. In this pan, the cumin seeds are lightly roasted without adding oil, turning them with a wooden spoon. Delicious aromas will begin to be felt when the seeds are ready, at which point we can add the oil. It is left until it heats up well. Once the oil is very hot, we add the sliced onion and sauté it for 2-3 minutes, stirring gently with the wooden spoon to avoid burning it.

After the onion becomes slightly translucent, we add the previously prepared peppers along with the brown sugar, carefully mixing the ingredients. Then, we add the freshly chopped parsley leaves, thyme leaves, bay leaves, and coriander. It is important to let the mixture cook for a few minutes, stirring gently, being careful not to crush the vegetables. We slightly increase the heat, and then add the diced tomatoes, sautéing them gently, turning them with the wooden spoon.

To enrich the flavor, we add a few drops of water (about 15 ml), then season with salt and freshly ground pepper to taste. Next, we season the mixture with saffron and cayenne, freshly ground, mixing carefully. We leave the dish on the heat until the liquid starts to reduce, and the kitchen will fill with enticing aromas. It is recommended to taste and, if necessary, adjust the flavor by adding salt or sugar, depending on preferences.

After the liquid has reduced, we take the mixture with a spoon and transfer it to another pan, which has been preheated. Here, we form four wells where we will place the eggs. The eggs are left to cook on low heat over the vegetable and spice mixture, covering the pan with a lid. It is essential that the eggs are well cooked, but with soft yolks, as they will cook through in the succulent vegetable mixture.

Before serving, the dish is garnished with fresh herbs, according to preference. It is served warm, alongside pieces of fresh white bread, and for an extra touch of flavor, a little yogurt can be added. This recipe not only combines traditional flavors but also offers an unforgettable culinary experience!