Shakshukawith tomato, bell pepper, and eggs
Eggs gently cooked in a thick sauce of tomato, green bell pepper, onion, garlic, and paprika, all prepared in a single skillet.
Shakshuka is defined by eggs nestled and cooked directly in a spiced tomato and bell pepper sauce. This version reduces the sauce before creating seven wells, ensuring firm whites and creamy yolks without turning the dish into scrambled eggs.
Ingredients
Sauce
Finishing
Seasoning
Preparation
Sauté the aromatics
Heat olive oil and cook onion and bell pepper for 8 minutes. Add garlic and paprika for 1 minute.
9 minutesReduce the sauce
Add tomato, salt, and pepper; cook uncovered for 18 minutes until thickened.
18 minutesCook the eggs
Make seven wells, crack one egg into each, cover, and cook over low heat until whites are set.
8 minutes
Substitutions
Red bell pepper can replace green for a sweeter sauce; removing the eggs changes the dish fundamentally.
Storage
Cool within two hours, cover, and refrigerate in a shallow container.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
