Shakshuka

This is a favorite for anytime of the year. I tried this in Casablanca about 3 years ago and decided to make it for iftar for Quarantine Ramadan 2020.

🍅🍳🥘 Spicy tomato and poached egg with onions, garlic, cumin and coriander, olive oil and topped with parsley or cilantro (Your choice) I shared with recipe with family and friends, my Ramadan Recipe Party sisters as well as my Eid to Eid Challenge sisters. They loved it. If you haven’t tried it, you’re in for a real treat. I used 3 eggs but you can use more as needed. Try it for yourself.

Servings: 3–6

INGREDIENTS:

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3-6 eggs

1 medium onion

2 cloves garlic, minced

1 medium bell pepper

2 cans tomatoes

2 tablespoons tomato paste

1 teaspoon cumin

2 tablespoon olive oil

1 teaspoon paprika or chili powder

black pepper to taste

salt to taste to garnish

Cilantro (Coriander leaves)

DIRECTIONS

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1. Prep the ingredients. Thinly slice the bell pepper. Finely chop the onions, prep the tomatoes, and garlic.

2. Heat some olive oil in a pan, then add chopped onion and garlic; reduce to medium and continue cooking until the onions turn translucent.

3. Add the sliced bell pepper. Stir well and continue cooking for a couple more minutes.

4. Add the tomatoes and cook till they turn tender. Add ¼ cup of water, salt, and mix well.

5. Now add salt, black pepper, paprika/chili powder, cumin and mix well. Let simmer 10 to 15 minutes.

6. Make three wells in the sauce for the eggs.

7. Break each egg, and carefully place it into a well. Repeat for each egg.

8. Let the eggs poach in the sauce on a low flame. Wait for the egg whites to be set and turn off the flame.

9. Garnish with cilantro or parsley leaves and serve with your choice of toasted bread.

Note: For a spicier Shakshuka, use cayenne pepper or any other hot chilies instead of paprika, for a real kick.