Cooked - Shakshuka

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Shakshuka

1.0

2 to 3 tablespoons olive oil

2 tablespoons tomato paste

3 whole tomatoes diced

1 whole red bell pepper diced

2 teaspoons minced garlic

¾ to 1 cup water

¼ teaspoon turmeric

1 teaspoon paprika

½ teaspoon cumin

½ teaspoon ginger

1 teaspoon salt

½ teaspoon black pepper

Dash of cayenne powder to taste

2 tablespoons cilantro

2 tablespoons parsley

5 to 6 large eggs

Dried mint optional

To a deep pan over medium heat, add olive oil and tomato paste. Saute tomato paste for two minutes to remove some of the acidity.
Add the garlic and quickly saute.
Mix in the tomatoes and red bell pepper and cook for 4 to 6 minutes or until softened.
Add water and all the spices (turmeric, paprika, cumin, ginger, salt, black pepper, and cayenne powder). Mix until evenly combined and cook for another 2 minutes.
Sprinkle in the chopped parsley and cilantro and mix again. Taste and make sure the sauce is perfect.
Once the sauce is bubbling, crack in the eggs gently. Cover and let it cook for about 6 to 7 minutes until the whites are set. Cooking time will vary depending on if you like the yolks runny or hard.
Garnish with a sprinkle of dried mint and enjoy with bread!

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🍳Egg Dish

CuisineMiddle Eastern

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 57 weeks ago

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