Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, shakshuka. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Shakshuka is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Shakshuka is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have shakshuka using 19 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Shakshuka:

1. Get 4 Large Tomatoes
2. Make ready 1 punnet Cherry or small tomatoes
3. Prepare 1 Large Onion
4. Prepare 1 Red Pepper
5. Make ready 1 Yellow Pepper
6. Prepare 1 Green Pepper
7. Prepare 1 tbsp Tomato Puree
8. Take 1 tbsp Harissa Paste
9. Make ready 3 tbsp Olive Oil
10. Take 1 bunch Fresh Mint
11. Make ready 1 Bunch Fresh Parsley
12. Prepare 4 Garlic Cloves
13. Take 3 tsp Paprika (I use smoked)
14. Prepare 2 tsp Cumin
15. Make ready 2 tsp Cayenne pepper
16. Make ready to taste Salt and pepper
17. Make ready 2 tins Chopped tomatoes
18. Make ready 8 Free range eggs
19. Prepare Crusty or flatbread

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.

Steps to make Shakshuka:

1. Pre-heat the oven to a 190 degrees (about 170 fan, gas mark 5.) Dice the large tomatoes and chop the cherry tomatoes in half. Cut the onion finely. Slice the peppers into long strips, don't cut them too fine as we want a bit of crunch. Mince the garlic. Cut the fresh herbs removing any tough stems.
2. Take a large, non-stick pan which can survive in the oven. Otherwise you can use a large baking pan (transferring the tomato sauce once it's made.) Heat up the oil, then add the onion, cooking on a medium heat until soft. Add the peppers and spices. When the peppers are soft (after about 3-5 mins) add the garlic, after a minute add the tomatoes, along with the harissa and puree. During this stage add more oil if needed.
3. Pour in the tinned tomato, simmering to thicken the sauce (turn down the heat.) If the sauce is too thick add some water, using one of the empty tomato tins for a measure. Add the mint and the parsley, leave a small amount to garnish. Once the sauce is thickened add salt to taste, adding it later means that the dish is less likely to be over-salted.
4. Either transfer the sauce into a large baking dish (making sure the sauce is about 2inches thick in the dish) or continue using your pan. Take a spoon and make 8 wells in the sauce. Crack your eggs into the wells, seasoning them with a little salt and pepper. Cover with foil and put into the oven, cooking until the whites aren't runny (5-10 mins)
5. Top with the rest of the parsley (and feta if you're using some.) Use a large spoon to serve, one egg per portion on top of some fresh, buttered bread. Enjoy!

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. Heat extra virgin olive oil in a large heavy skillet or pan. Add chopped onions, bell peppers, and garlic.

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