SHAKSHUKA
Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.
Provided by Food Network Kitchen
Time 1h
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.
- Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.
- Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.
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Hana Hana M
[email protected]I've been making this shakshuka recipe for years and it never disappoints. It's the perfect meal for a quick and easy weeknight dinner. I usually serve it with pita bread or rice.
Islainet Calderin
[email protected]This shakshuka is a great way to use up leftover vegetables. I usually add whatever I have on hand, such as bell peppers, zucchini, or mushrooms. It's a delicious and healthy meal that the whole family will enjoy.
Muskanfatimaraj
[email protected]I love this shakshuka recipe! It's so easy to make and it always turns out delicious. I usually add some chopped spinach and feta cheese, and it's the perfect meal for a lazy weekend brunch.
Shehan rashmitha
[email protected]This was the best shakshuka I've ever had! The sauce was rich and flavorful, and the eggs were cooked perfectly. I highly recommend this recipe.
Cristina
[email protected]This shakshuka was a bit disappointing. The sauce was too watery and the eggs were undercooked. I think I'll try a different recipe next time.
Bilal Khalid
[email protected]Not my favorite. The sauce was too acidic and the eggs were runny. I think I'll pass on this recipe.
Kabeneh Bility
[email protected]Meh.
Roger String
[email protected]This shakshuka was just okay. The sauce was a bit bland and the eggs were overcooked. I think I'll try a different recipe next time.
Akash Sandhu
[email protected]Yum! This shakshuka was so good. I love the smoky flavor from the paprika and cumin. I also added some chopped spinach and it was a great addition. This is definitely a keeper recipe.
Oladejo Oluwayemisi
[email protected]This was my first time making shakshuka and it turned out great! The instructions were clear and easy to follow. I used a spicy harissa paste and it gave the dish a nice kick. I'll definitely be making this again.
Mehran Sathio
[email protected]I love shakshuka and this recipe did not disappoint. The sauce was tangy and flavorful, and the eggs were cooked perfectly. I added some chopped cilantro and feta cheese on top and it was divine.
Awais Salah
[email protected]5 stars! This shakshuka was super easy to make and tasted amazing. The eggs were perfectly cooked and the sauce was flavorful and rich. I served it with pita bread and it was a hit with my family.
Sardar Saleem Saleem
[email protected]This shakshuka recipe was delightful! The combination of flavors from the tomatoes, spices, and eggs was perfect. I especially appreciated the simplicity of the instructions. I'm definitely adding this recipe to my regular rotation.