- 2 cans of diced tomatoes (that’s about 800 gram)
- 1 red bell pepper
- 1 onion
- 2 garlic cloves
- olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika powder
- 6 eggs
- pepper and salt to taste
- optional: chili flakes and fresh parsley for garnish
Kitchen equipment needed
- Cutting board & chef’s knife
- Casserole or any heavy bottomed pot (suitable for the oven)
- An oven
Preparation — 20 minutes
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.
Cooking shakshuka — 10 minutes
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 how you like the eggs, cook them for about 10 minutes in the oven.
GARNISH with chili flakes and chopped fresh parsley. SERVE with any bread you like for dipping. Enjoy!