๐ง ์ฌ๋ฃ
- 0.25 cup Olive oil
- 1 medium Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 medium Red bell pepper(diced)
- 28 oz Tomatoes(canned whole peeled, undrained, crushed)
- 2 tbsp Tomato paste
- 1 tsp Paprika
- 1 tsp Cumin
- 0.5 tsp Chili powder(optional)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 6-8 large Eggs
- 2 tbsp Fresh parsley(chopped, for garnish)
- 2 tbsp Fresh coriander(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat olive oil in a large skillet or braiser over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and diced red bell pepper. Cook for another 3-5 minutes until the pepper begins to soften.
- 3
Stir in the tomato paste, paprika, cumin, and chili powder (if using). Cook for 1 minute until fragrant.
- 4
Add the crushed tomatoes (with their juices), salt, and black pepper. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 20 minutes, allowing the flavors to meld and the sauce to thicken.
- 5
Make wells in the tomato sauce using the back of a spoon. Carefully crack an egg into each well.
- 6
Cover the skillet and cook for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Be careful not to overcook the yolks.
- 7
Garnish with fresh parsley and coriander. Serve immediately with warm Libyan bread for dipping.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a spicier shakshuka, add a pinch of cayenne pepper or a finely chopped fresh chili pepper along with the bell pepper.
- โIf the sauce becomes too thick during simmering, add a tablespoon or two of water.
- โEnsure your skillet has a lid that fits tightly to trap the steam for cooking the eggs.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like zucchini or eggplant.
- Include some cooked chickpeas for added texture and protein.
- Top with crumbled feta cheese before serving.
๐ท๏ธ ํ๊ทธ
์ ์ธ๊ณ ๋ ๋ง์ ๋ฒ์
Shakshuka
A vibrant and flavorful Middle Eastern dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a hearty breakfast, brunch, or even a light dinner, this one-pan wonder is both simple to make and incredibly satisfying.
Egyptian Shakshuka
A vibrant and flavorful Egyptian breakfast or brunch dish featuring eggs gently poached in a rich, spiced tomato and pepper sauce. Perfect for a hearty start to the day or a light dinner, especially when served with crusty bread for dipping.
Sudanese Shakshuka
A flavorful Sudanese take on shakshuka, featuring a rich tomato and pepper base with poached eggs, often spiced with Sudanese flavors like niter kibbeh and berbere.