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
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Cut a small plus (+) sign on the top of the tomatoes.
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Bring a pot of water to a boil. Blanch the tomatoes in the boiling water for just one minute.
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Remove the tomatoes and let them cool slightly.
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Peel the skin off easily, then mince them very finely with a knife.
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Mince the onion very finely. The golden (white) onion is preferred for its sweetness.
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If using hot chili peppers, slice them into rings. If using regular green bell pepper, cut it into small cubes.
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In a relatively wide pan, heat olive oil and butter over medium heat.
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Add the minced onion and sauté quickly for about 30 seconds.
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Add the hot chili pepper (or cubed green pepper) and stir with the onion.
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In the same step, add tomato paste and sugar. Sauté briefly.
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Add the minced tomatoes to the pan. Reduce the heat to low.
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Let the tomato mixture simmer for just five minutes until it thickens slightly. Avoid overcooking at this stage.
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Season the tomato sauce with salt and black pepper. Keep the seasoning simple for shakshuka.
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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.
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Cover the pan and cook until the egg whites are set and the yolks are cooked to your liking.
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Before serving, sprinkle with a simple touch of fresh chopped parsley.
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Serve immediately, typically with bread for dipping.
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