Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, egg shakshuka. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for. Though I call Shakshuka a type of baked eggs, ironically my favourite way of making it is over campfire, poaching rather than baking. It worked brilliantly because eggs take mere minutes to cook, so they made large pots of this fragrant tomato sauce.

Egg Shakshuka is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Egg Shakshuka is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook egg shakshuka using 13 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Egg Shakshuka:

1. Make ready 4 Eggs - white/brown
2. Make ready 1 White Onion - finely chopped
3. Take 1 Red Pepper -finally chopped
4. Take 3 large Tomatoes - blanched & coarsely grinders
5. Prepare 3-4 cloves Garlic - finely chopped
6. Prepare 3 tablespoon Oil
7. Make ready 1 tablespoon Butter
8. Take 2 tablespoon Tomato Purée
9. Prepare 1 1/2 tsp Paprika Powder
10. Get 2 tsp Sugar
11. Get to taste Salt
12. Prepare Parsley - finely chopped
13. Take Feta cheese - for garnish

It's a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It's nourishing, filling and one recipe I guarantee you'll make time and again. Shakshuka is originally a Tunisian dish but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn.

Steps to make Egg Shakshuka:

1. In a non-stick pan, add the oil & butter together. Next add the finely chopped white onion. Sauté it until it turns golden in colour. Then add the garlic and red pepper. Sauté until the mixture turns soft.
2. After that add the tomato purée, this helps give a perfect red colour to the dish. Add the blanched tomato. Make sure there are small chunks of tomato after grinding, not to make a fine paste.
3. Now add the paprika powder, sugar and salt according to your taste. Close the lid and let it cook on low flame for 5-7 mins. Make sure to stir it every 2 minutes in between.
4. After the mixture is cooked, make small round wholes on four corners of the pan. Pour in the eggs and let it then cook according to preference. For partly cooked eggs (runny yolk) leave it for 4 mins and, for fully cooked eggs (hard boiled) leave it for 8 mins.
5. Remove the pan from the flame. Garnish it with fresh chopped parsley and chunks feta cheese. Serve it with garlic or pita bread.

Shakshuka is originally a Tunisian dish but has become hugely popular in Jerusalem and all over Israel as substantial breakfast or lunch fare. Tunisian cuisine has a passionate love affair with eggs and this particular version of shakshuka is the seasonal variant for the summer and early autumn. Potatoes are used during the winter and aubergines in spring. Pick the parsley leaves, finely slicing the stalks. Flick over the harissa and scrunch in the tomatoes, then stir in ¼ of a tin's worth of water, pop the lid back on and cook.

So that’s going to wrap this up with this exceptional food egg shakshuka recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!