Spicy Oriental Shakshuka - Simple & Quick
An aromatic, spicy oriental Shakshuka is the perfect soul food for a cozy start to the day or an uncomplicated dinner. As a little kitchen cat, I especially love this dish because it not only looks colorful on the plate but is also incredibly healthy and fresh. The combination of gently poached eggs bathing in a spicy, homemade tomato-pepper sauce makes every gourmet heart beat faster. Shakshuka originates from the Middle East and North Africa and is characterized by the intense spices of cumin and paprika. The best part? Everything is prepared in a single pan, which not only saves time but also minimizes dishwashing – leaving me more time to purr! With this recipe, I will show you how to conjure up a real taste experience with just a few fresh ingredients. Grab a pan and give it a try, because this dish is foolproof and guaranteed to make you happy.
Ingredients
Preparation
First, finely dice the red bell pepper (1), the onion (1), and the garlic clove (1), while I am already curiously creeping around in the kitchen.
Heat the olive oil (1 tbsp) in a small pan and sauté the onions and bell pepper until they are translucent and smell wonderful.
Now add the garlic (1) and briefly sweat it, then sprinkle with paprika powder (1 tsp) and cumin (0.5 tsp) to properly awaken the aromas.
Add the chopped tomatoes (250 g) to the pan and let everything simmer for about 10 minutes until a nice, thick sauce forms.
Use a spoon to press two small wells into the sauce and carefully slide the eggs (2) into them.
Cover the pan and cook over low heat until the egg whites are set but the yolks are still nice and runny – this is the most important moment for perfect enjoyment!
Finally, finely chop the fresh parsley (1 tbsp) and sprinkle it generously over the finished Shakshuka before enjoying it directly from the pan.
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