Easy Homemade Shakshuka
Easy Homemade Shakshuka
Description
Whip up a flavorful homemade shakshuka in no time! This easy recipe features perfectly poached eggs in a rich tomato and pepper sauce, seasoned simply for a comforting and delicious meal.
Ingredients
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Instructions
Cut a small plus (+) sign on the top of the tomatoes.
Bring a pot of water to a boil. Blanch the tomatoes in the boiling water for just one minute.
Remove the tomatoes and let them cool slightly.
Peel the skin off easily, then mince them very finely with a knife.
Mince the onion very finely. The golden (white) onion is preferred for its sweetness.
If using hot chili peppers, slice them into rings. If using regular green bell pepper, cut it into small cubes.
In a relatively wide pan, heat olive oil and butter over medium heat.
Add the minced onion and sauté quickly for about 30 seconds.
Add the hot chili pepper (or cubed green pepper) and stir with the onion.
In the same step, add tomato paste and sugar. Sauté briefly.
Add the minced tomatoes to the pan. Reduce the heat to low.
Let the tomato mixture simmer for just five minutes until it thickens slightly. Avoid overcooking at this stage.
Season the tomato sauce with salt and black pepper. Keep the seasoning simple for shakshuka.
Crack the eggs directly into the tomato sauce. You can leave some eggs whole and gently stir a few others into the sauce along the sides of the pan, as desired.
Cover the pan and cook until the egg whites are set and the yolks are cooked to your liking.
Before serving, sprinkle with a simple touch of fresh chopped parsley.
Serve immediately, typically with bread for dipping.
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