Shakshuka Recipe – Eats Now

Name: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ teaspoon cumin seed; ¾ cup light olive oil or ¾ cup vegetable oil; 2 large onions, sliced; 2 red bell peppers, cut into 3/4 inch strips; 2 yellow bell peppers, cut into 3/4 inch strips; 4 teaspoons muscovado sugar; 2 bay leaves; 6 fresh thyme sprigs, leaves picked and chopped; 2 tablespoons chopped parsley; 2 tablespoons chopped cilantro, plus extra to garnish; 6 ripe tomatoes, roughly chopped; ½ teaspoon saffron thread; 1 pinch cayenne pepper; up to 1 1/8 c water; 8 eggs; salt and black pepper

Servings: persons

½ teaspoon cumin seed
¾ cup light olive oil or ¾ cup vegetable oil
2 large onions, sliced
2 red bell peppers, cut into 3/4 inch strips
2 yellow bell peppers, cut into 3/4 inch strips
4 teaspoons muscovado sugar
2 bay leaves
6 fresh thyme sprigs, leaves picked and chopped
2 tablespoons chopped parsley
2 tablespoons chopped cilantro, plus extra to garnish
6 ripe tomatoes, roughly chopped
½ teaspoon saffron thread
1 pinch cayenne pepper
up to 1 1/8 c water
8 eggs
salt and black pepper

1
In a very large pan dry-roast the cumin seeds on a high heat for 2 minutes.
2
Add the oil and onions and saute for 5 minutes.
3
Add the peppers, sugar and herbs and continue cooking on a high heat for 5-10 minutes to get a nice color.
4
Add the tomatoes, saffron, cayenne and some salt and pepper.
5
Reduce the heat to low and cook for 15 minutes.
6
During the cooking keep adding water so that the mix has a pasta sauce consistency.
7
Taste and adjust the seasoning.
8
It should be potent and flavorful.
9
(You can prepare this mix well in advance.
10
).
11
Remove the bay leaves, then divide the pepper mix among four deep frying pans, each large enough to take a generous individual portion.
12
Place them on a medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap.
13
Sprinkle with salt and cover the pans with lids.
14
Cook on a very gentle heat for 10-12 minutes, or until the eggs are just set.
15
Sprinkle with cilantro and serve.

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: ½ teaspoon cumin seed, ¾ cup light olive oil or ¾ cup vegetable oil, 2 large onions, sliced, 2 red bell peppers, cut into 3/4 inch strips, and more.

Yes, Shakshuka falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shakshuka

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