Authentic Shakshuka: open the door to the Middle East
- Sans noix
- Sans produits laitiers
Easy, ready to eat in 30 minutes
Shakshuka is a popular dish in Middle Eastern and North African cuisine. My favourite recipe combines poached eggs in a flavourful tomato and pepper sauce, spiced with cumin, paprika, and cayenne pepper. It's traditionally served with crusty bread for dipping, and that’s just the way my kids like it too!
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 large red pepper, diced
- 2 cloves garlic, minced
- 1 can (400g) crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 4-6 large eggs
- Fresh parsley or coriander for garnish
- Crusty bread for serving (gluten-free option available)
Méthode
- Heat olive oil in a large frying pan over medium heat. Add chopped onions and diced red pepper. Cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute.
- Add the crushed tomatoes, ground cumin, paprika, cayenne pepper, salt, and pepper. Mix well and let the sauce simmer for about 10-15 minutes until it thickens.
- Make small wells in the sauce and crack the eggs into each well. Cover the frying pan and let the eggs cook for about 5-7 minutes until the whites are set, but the yolks are still runny.
- Garnish with fresh parsley or coriander, and serve with crusty bread for dipping."
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