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

Shakshuka is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re nice and they look fantastic. Shakshuka is something that I’ve loved my whole life.

Great discounts and savings on top home brands. Find What You Need At Booking. Com, The Biggest Travel Site In The World. Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook shakshuka using 10 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Shakshuka:

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

Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. 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. Another savoury egg sensation - there are so many recipes for this hugely popular Middle Eastern dish and we think it makes a great one-pot lunch or supper as well as a brunch.

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.

It's nourishing, filling and one recipe I guarantee you'll make time and again. Another savoury egg sensation - there are so many recipes for this hugely popular Middle Eastern dish and we think it makes a great one-pot lunch or supper as well as a brunch. Here's our latest version, which is packed full of herbs and spices. Give it a try and you'll never look back. Step-by-step guide for making traditional shakshuka (print-friendly recipe below) Cook onions, bell peppers, and garlic.

So that’s going to wrap it up with this exceptional food shakshuka recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!