How to Prepare Any-night-of-the-week Shakshuka

Shakshuka. Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin. Shakshuka is a classic Middle Eastern dish where eggs are poached in a spice filled tomato stew. It's perfect for breakfast, brunch, lunch, or dinner.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, shakshuka. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Shakshuka is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Shakshuka is something which I have loved my entire life.

Shakshouka (Arabic: شكشوكة‎, also spelled shakshuka or chakchouka) is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, commonly spiced with cumin. Shakshuka is a classic Middle Eastern dish where eggs are poached in a spice filled tomato stew. It's perfect for breakfast, brunch, lunch, or dinner.

To begin with this recipe, we must first prepare a few components. You can cook shakshuka using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Shakshuka:

1. Get 1 of medium yellow onion.
2. Take 4 cloves of garlic.
3. Prepare 1/4 cup of olive oil.
4. Take 2 (28 oz) cans of tomatoes (crushed preferred or you can use a stick blender to crush diced or whole canned tomatoes).
5. Prepare 2 tablespoons of sweet paprika (Moroccan if available).
6. Prepare 1 teaspoon of ground cumin.
7. Get 1 teaspoon of crushed red pepper (adjust to spice preference).
8. Make ready to taste of salt.
9. Make ready 8-10 of eggs.
10. Prepare 1/4 cup of chopped parsley to garnish.

Instructions to make Shakshuka:

1. In a large skillet, sauté onions and garlic in olive oil on medium high until translucent and slightly browned..
2. Add crushed red pepper and ground cumin to the pan and sauté 10-15 minutes then add the tomatoes, paprika and salt. Turn down to simmer and cook 10 minutes. The sauce should thicken slightly. If using diced or whole canned tomatoes, use a stick blender to crush the sauce to a rustic but not chunky consistency. Taste and adjust salt and spice to your preference..
3. Crack egg directly into sauce and use a spoon to gently nestle them in so that they are almost covered by the sauce. Poach the eggs to desired doneness, about 5 minutes for medium whites and soft yolks. Gently shake the skillet and stir around eggs to help them cook evenly..
4. Garnish with chopped parsley and serve with bread or pita..

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