Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, shakshuka egg. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Shakshuka Egg is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look fantastic. Shakshuka Egg is something which I’ve loved my entire life.

Free UK Delivery on Eligible Orders 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. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for.

To get started with this particular recipe, we must prepare a few components. You can have shakshuka egg using 10 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Shakshuka Egg:

1. Take 4 Tbsp olive oil
2. Prepare 2 onions, chopped
3. Get 1 red chilli, deseeded and finely chopped(if you like more chilli so you can add more)
4. Prepare 1 each Bell peppers red -green & yellow chopped
5. Prepare 4 Tbsp tomato purée
6. Take 1 garlic clove, sliced
7. Make ready small bunch coriander chopped
8. Take 400 g cans cherry tomatoes you can use fresh tomatoes as well (remove seeds and chopped)
9. Get 4-6 eggs
10. Take to taste Salt - red chilli powder

It worked brilliantly because eggs take mere minutes to cook, so they made large pots of this fragrant tomato sauce. 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.

Steps to make Shakshuka Egg:

1. Heat the oil in a frying pan that has a lid, then soften the onions, then add chilli, garlic and coriander stalks cook for 5 mins until soft. Stir in the tomatoes, tomato purée, peppers, cook well for 8-10 mins until thick.
2. Make little wells in the sauce then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with naan, roti, rice or bread.
3. ✅NOTES:
4. Eggs are not overdone white is well cooked but yolk is runny.

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. Heat the oil in a large, non-stick frying pan.

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