Egyptian Shakshuka

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EGYPTIAN SHAKSHUKA

Yield 4

Prep time

10 Min

Cook time

24 Min

Total time

34 Min

Egyptian shakshuka is a hearty and flavorful dish made by simmering tomatoes, peppers, onions, and garlic in a spiced sauce, then gently cooking eggs directly in the mixture. It is deeply rooted in Egyptian home cooking and often seasoned with cumin, which gives it its signature warm aroma. Served hot with fresh pita or baladi bread, it is a comforting dish that is enjoyed for breakfast, lunch, or dinner.

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Ingredients

For the Sauce:

• olive oil
• 1 yellow onion
• 4 garlic cloves
• 1 red bell pepper
• 1 jalapeno
• 1 tablespoon tomato paste
• 2 tomatoes
• 1 cup water
• ground coriander
• smoked paprika
• ground cumin
• sea salt
• black pepper

For the Eggs:

• 6 eggs
• sea salt
• black pepper
• fresh cilantro

For Serving:

• fresh pita bread

Instructions

Sauté the Vegetables:

1. Heat olive oil in a pan.
2. Fry 1 diced yellow onion with 4 minced garlic cloves, 1 diced red bell pepper, and 2 thinly sliced jalapenos with the seeds.
3. Cook until the vegetables become translucent and fragrant.

Build the Sauce:

1. Add 1 tablespoon tomato paste, 2 diced tomatoes, and 1 cup water.
2. Season with ground coriander, smoked paprika, ground cumin, sea salt, and black pepper.
3. Mix everything well.
4. Note that ground cumin, also known as camoon in Arabic, is the most important seasoning in shakshuka.

Cook the Eggs:

1. Bring the sauce to a medium simmer.
2. Crack in 6 eggs.
3. Season the eggs with sea salt and black pepper.
4. Cover and cook for about 5 minutes.

Serve:

1. Garnish with fresh cilantro.
2. Serve shakshuka alongside fresh pita bread or baladi bread.

Did you make this recipe?

Tag @theegyptiancook on instagram and hashtag it #theegyptiancook

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