Shakshuka 
Shakshuka
This dish can be found in Middle Eastern cuisine. A delicious dish cooked slowly, full of flavor thanks to the spices. A different way to eat eggs that, once tried, becomes a classic at home. I hope you can enjoy it as much as I do, and I look forward to your photos.
Shakshuka
This dish can be found in Middle Eastern cuisine. A delicious dish cooked slowly, full of flavor thanks to the spices. A different way to eat eggs that, once tried, becomes a classic at home. I hope you can enjoy it as much as I do, and I look forward to your photos.
Cooking Instructions
- 1
Peel the red onions and slice them thinly. Wash the red bell pepper, cut it in half, remove the seeds, and chop it. Peel and chop the garlic cloves.
- 2
Heat the olive oil in a pan and slowly sauté the red onion and red bell pepper. Then add the garlic, tomato paste, cumin, and peeled tomatoes. Cook on low heat for 10 minutes, stirring occasionally.
- 3
Crack each egg into a small bowl and gently place them over the tomato sauce in the pan. You can crack them directly into the pan, but there's a risk of breaking the yolk (and there's no way to fix it). Cover the pan and let them poach on low heat for another 5 minutes. Finally, season with salt and pepper and garnish with some cilantro leaves.
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