29 Jul 5-ingredient shakshuka
Shakshuka, pronounced Shahk-SHOO-kah, is a simple one-skillet dish of gently poached eggs in a tasty mixture of simmering tomatoes, green peppers, onions, and garlic.
A few spices are added, and they may vary slightly from one recipe to another.
Traditional shakshuka originally came from Tunisia in North Africa, but it is quite popular in the Middle East, and you will find variations of it in Palestine, Israel and Egypt.
I PREP: 5min I COOK: 20min I SERVINGS: 4 I
- 1 brown onion (thickly sliced)
- 1 to 2 capsicum (halved, seeded and thinly sliced)
- 2 x 400g cans diced tomatoes
- 4 x free range eggs
- ½ cup flat-leaf parsley leaves
Heat a large non-stick frying pan over medium-high heat. Add the onion and capsicum and cook, stirring occasionally, for 5 minutes or until the onion softens.
Add the tomato and cook, stirring, for 5 minutes or until the mixture boils and thickens slightly.
Use the back of a spoon to make 4 large indents in the tomato mixture. Carefully crack an egg into each indent. Reduce heat to low. Partially cover the pan and cook for 10 minutes for soft yolks or until eggs are cooked to your liking. Sprinkle with parsley leaves to serve.
Recipe and photo courtesy of taste.com.au.