Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, shakshouka (eggs in spicy tomato sauce). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Shakshouka (Eggs in Spicy Tomato Sauce) is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Shakshouka (Eggs in Spicy Tomato Sauce) is something which I’ve loved my whole life. They are fine and they look wonderful.
Crack the eggs over the tomato. Vegetarian shakshuka is a one-pan egg and tomato dish perfect for breakfast, lunch, or dinner. Spoon a little sauce over edges of egg white to partially.
To begin with this recipe, we have to first prepare a few ingredients. You can cook shakshouka (eggs in spicy tomato sauce) using 13 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Shakshouka (Eggs in Spicy Tomato Sauce):
- Take 4 Eggs
- Get 1 Canned Tomatoes
- Take 2 Fresh Tomatoes
- Prepare 1 Bell Pepper
- Prepare Parsley
- Get 1 Medium Sized Onion
- Make ready 4 pcs garlic
- Take 1 tbsp Paprika
- Take 1 tbsp Cumin Powder
- Prepare 1 tbsp Chilli Flakes
- Prepare 1 tbsp Tomato Puree
- Take to taste Salt and Pepper
- Make ready 2 cloves, 1 Star Anise (Optional)
Scroll down to the recipe card for the detailed instructions. The North African dish shakshuka (eggs poached in tomato sauce flavored with peppers, spices, and garlic) makes a great meal any time—if you can get the eggs to cook properly. For the sauce, we blended whole peeled tomatoes and jarred roast. Shakshuka is a popular Middle Eastern dish of eggs baked in a spicy tomato sauce that can be served any time of day.
Steps to make Shakshouka (Eggs in Spicy Tomato Sauce):
- Preheat oven to 180 degree celcius. Heat olive oil in a pan and sauté chopped onion until translucent. Add finely diced bell pepper and garlic. Once fragrant, add canned and chopped tomatoes and sauté for 3-4 min on high heat. Turn down the heat to medium and simmer.
- Next for the dry ingredients, add paprika, chilli flakes, cumin powder, and tomato purée into the simmering tomatoes. Throw in the cloves and star anise for an added spice blast! Cover and let the tomato sauce thicken.
- After a couple of minutes, gently create craters and crack in 4 eggs without breaking the yolk. Place pan in the oven for 6-10min or until eggs and cooked through. Garnish with chopped parsley and voila, shakshouka is now ready to be consumed with your choice of bread!
Shakshuka (also spelled "Shakshouka"), is one of those dishes that may look complicated, but in actuality is incredibly easy to. This popular Israeli breakfast dish of eggs poached in a spicy tomato sauce, mopped up with bread, is also served at other times of the day. The origins of shakshuka are debatable; some believe it originated in Tunisia, other believe it was Libya and some claim Morocco. Shakshuka (or sometimes Shakshouka) is a North African spicy dish of eggs stewed in a tomato and bean sauce. It is thought to have originated in Tunisia (but now really popular in Israel and Middle Eastern countries) and this is our twist on it, with a few changes and some extra ingredients just to.
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