התמונה להמחשה בלבדChakchouka
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. Fresh eggs are gently poached within the piquant base, resulting in a comforting and soul-warming dish that invites the pairing of crusty, artisanal bread at any hour.
- Prep
- 5 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1In a large cast iron frying pan or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chilli powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired. ) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the frying pan and simmer for 5-7 minutes, until the eggs have set. To finish, serve immediately with crusty bread or pita.
Nutrition
- Calories
- 312
- Protein
- 7.1g
- Carbs
- 3.6g
Chef tips
Simmer on a low heat with the lid on so the whites set while the yolks remain runny and rich. To level up the dish, top your shakshuka with cubes of Bulgarian-style cheese or a drizzle of raw tahini. The kids can help by scattering fresh herbs like parsley over the top before serving it at the table.
Culinary reasoning
Steady frying heat sets the outside quickly while allowing the centre to cook through as directed. Fresh eggs are gently poached within the piquant base, resulting in a comforting and soul-warming dish that invites the pairing of crusty, artisanal bread at any hour.