Shakshuka
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 3 cloves Garlic Minced
- 1 large Yellow Onion Diced
- 1 Shallot Diced
- 2 Bay leaves
- 2 tsp Ground Cumin
- 2 tsp Smoked Paprika
- 1 tsp Ground Turmeric
- 1 tsp Salt Or to taste
- 1 tsp Ground Black Pepper Or to taste
- 1/2 Yellow Bell Pepper Sliced long
- 1/2 Red Bell Pepper Sliced long
- 28 ounces Chopped / crushed tomatoes
- 1 tsp Chili flakes Or to taste
- ¼ tsp Cayenne pepper Or to taste
- 1 large Red or Green Chili Mostly for decoration, but sometimes I add a chopped bird chili into the sauce if I want it spicier
- 7 ounces Canned Kidney Beans Drained
- 5 ounces Feta Cheese Crumbled
- 4 - 6 Eggs
- Additional chili flakes or hot sauce for service, if desired
Instructions
- Prepare all the ingredients and set aside. Heat olive oil in a large pan or skillet (that has a cover) on medium heat. Add shallots and onions. After a minute, add garlic. Sauté until softened and fragrant.
- Make sure there is sufficient oil in the pan, then add bay leaves, cumin, paprika, turmeric, salt and pepper. Mix well and sauté a while longer before adding the yellow and red bell peppers. Let cook until they are soft, stirring regularly.
- Add the chopped / crushed tomatoes (with all the juices), chili flakes, cayenne pepper and chopped chili (if you like it spicy). Mix well, reduce heat and bring to a slow simmer. Stir regularly so that nothing sticks to the bottom of the pan. Taste to adjust spices, salt, pepper and spice accordingly. Let simmer until it reduces to the desired consistency (about 10 - 15 minutes).
- Keep heat at low and add the kidney beans. Stir through.
- When almost ready to eat, make a separate well for each egg you will use and crack the eggs neatly into each without breaking the yolks. Cover the pan and let the eggs cook slowly on low heat. Just as they are almost set, remove the cover and turn off the heat.
- Crumble the feta over the top and sprinkle pepper and chili flakes over the pan. Garnish with the large chilies you prepared as you please.
- Serve immediately before the yolks overcook or the dish gets cold!
Notes
Serve with warm sourdough or toast for a brunchy vibe; over rice or potatoes for a heartier lunch or dinner.
Best enjoyed family style!