🧂 Ingredientes
- 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)
👨🍳 Instruções
- 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.
💡 Dicas Profissionais
- ✓For a spicier shakshuka, add a pinch of cayenne pepper or a finely chopped fresh chili pepper along with the bell pepper.
- ✓If the sauce becomes too thick during simmering, add a tablespoon or two of water.
- ✓Ensure your skillet has a lid that fits tightly to trap the steam for cooking the eggs.
✨ Ideias de Variações
Inspiração para sua própria versão desta receita
- Add other vegetables like zucchini or eggplant.
- Include some cooked chickpeas for added texture and protein.
- Top with crumbled feta cheese before serving.
🏷️ Etiquetas
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