Shakshuka

Name: Shakshuka
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 red onions; 1 red bell pepper; 2 cloves garlic; 2 tablespoons olive oil; 2 tablespoons tomato paste; 1 pinch ground cumin; 1 1/3 pounds canned peeled tomatoes (about 600 grams); 4 eggs; Fresh cilantro for garnish

🍳🥗🍰 Pablo Cordero 🍪🍱🌶 @cook_4532443

Evere

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.

🍳🥗🍰 Pablo Cordero 🍪🍱🌶 @cook_4532443

Saved

Ingredients

30 minutes

4 servings

2red onions
1red bell pepper
2 clovesgarlic
2 tablespoonsolive oil
2 tablespoonstomato paste
1 pinchground cumin
1 1/3 poundscanned peeled tomatoes (about 600 grams)
4eggs
Fresh cilantro for garnish

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Steps

30 minutes

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.