In a lot of countries they eat shakshuka for breakfast, containing eggs and other good stuff that makes a lot of sense! Use bread for dipping and enjoy!
The main thing:
Other stuff:
Made by Véronique
Published at 2015-08-18, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 20-12-2021
View the original recipe via:
https://ohmydish.com/recipe/shakshuka
Finely cut the onion and garlic cloves. Dice the red bell pepper, but not too small. Heat olive oil in the casserole on medium heat and sauté the onion and bell pepper. Turn down the heat to low and let them soften for about 10 minutes.
Turn up the heat a bit and add the garlic, cumin and paprika powder. Stir and cook for another 3 minutes on medium heat. Meanwhile, pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit.
Add the canned tomatoes to the casserole and let it simmer on low heat for about 5 minutes. If you've used whole canned tomatoes, make sure to cook them until they are in smaller pieces.
Season the shakshuka sauce using cayenne pepper and carefully crack the eggs into the sauce and top it off with pepper and salt. Transfer the casserole to the oven.
Depending on how you like the eggs, cook them for about 10 minutes in the oven. Garnish with chilli flakes and chopped fresh parsley. Serve with any bread you like for dipping. Enjoy!