The Shakshuka Magic: Where Health Meets Egg-cellence 🍳

Breakfast of Champions

(and one engineer😋)     

Shakshuka satisfies, fulfils, and, most importantly, takes your taste buds on a journey to the Middle East. The secret to its perfection lies in generous seasoning, simmering the peppers to velvety tenderness, and a handful of cherry tomatoes adding a touch of fruity sweetness.

Ingredients for 2 - 4 servings

(on photo is 1 portion - I used half of the entire ingredients)

1 white or red onion (200 g), finely diced
1 red bell pepper, thinly sliced
1 tsp ground coriander
1 tsp ground cumin
¼ tsp smoked paprika
4 cloves of garlic, minced
1 tsp tomato paste
1 tsp harissa or ¼ teaspoon hot paprika
¼ tsp cane sugar
1 can (400 g) diced canned tomatoes
1 cup (150 g) cherry tomatoes, halved
½ cup (120 ml) vegetable broth or water
¾ tsp salt
4 large eggs

Additionally(optional):

Favourite bread, for serving
Cilantro or chives, for serving
Olive oil, for frying

Part 1.

Heat a generous amount of olive oil in a large skillet. Sauté the onion over medium heat with a pinch of salt until it becomes translucent, about 4-5 minutes. Add the bell pepper and sauté for another 6 minutes until it softens. Add cilantro, cumin, smoked paprika, and garlic. Stir, releasing all the aromas. Add tomato paste, harissa (or hot paprika), and cane sugar. Sauté for an additional 2-3 minutes until the mixture forms a darker paste and starts to stick to the bottom.

Part 2.

Add canned tomatoes, cherry tomatoes, vegetable broth or water, and salt. Bring to a boil, reduce heat, and simmer for 10-15 minutes until the sauce thickens and develops flavour. Season with freshly ground pepper, salt, and sugar if needed. Sometimes a pinch of sugar can bring out the hidden sweetness in canned tomatoes.

Part 3.

Make four indentations with a wooden spoon. Crack the eggs into it and season with salt. Cover with a lid and cook for 3 more minutes. Remove from heat without removing the lid. Set aside for 2 minutes for the tops of the eggs to “cook”. Drizzle with a splash of olive oil and sprinkle generously with cilantro if you like. Basil or parsley can also be used as alternatives.

Tip: During the season, you can replace canned tomatoes with 4-5 fresh tomatoes warmed in the sun☀️

And there you have it!🏆

Enjoy this healthy dish for a delightful breakfast or any time you crave a culinary adventure!

Cook it! Taste it! And let me know how your shakshuka turned out❤️