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🌞 A quick, easy dish that's perfect for summer
Shakshuka is a family dish, ideal for a light dinner or brunch with friends. It's made with melting, cooked tomatoes, runny eggs and spices. Some also add peppers or chickpeas.
You're probably wondering where this delicious dish comes from. While many countries dispute the invention of shakshuka, it is known to have originated in North Africa before spreading to the Near and Middle East. Today, it's a true classic of Israeli cuisine.
You can enjoy it on its own, with rice or lentils, or with pita bread or naan.
💙 Why you'll love this recipe
- It's very, very simple to make
- It requires just a handful of ingredients
- It takes you on a journey in one bite
🧄 Which garlic to choose?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡 Frequently Asked Questions :
Once cooked, eggs harden very quickly. You have 2 options: you can gobble it up as soon as it's ready, or you can prepare it in advance, heat it up in a pan and add the eggs to cook just before sitting down to dinner.
June to September inclusive.
If you make this easy shakshuka, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy Shakshuka (without peppers)
Ingredients
- 5 large tomatoes approximately 1 ¾ pounds
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves
- 1 tablespoon water
- 2 teaspoons cumin
- 2 teaspoons paprika
- ½ teaspoon cayenne pepper
- 2 eggs
- 2-3 mint leaves
- 2-3 cilantro leaves
- 1.5 oz feta cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Bring a pot of water to the boil. Once boiling, plunge the tomatoes in for 2 minutes. Remove them, run them under cold water and peel them - they'll taste even better!
- Then, in a frying pan over medium heat, lightly caramelize the minced onion and garlic cloves with a drizzle of olive oil.
- Reduce the heat to low, then add the diced tomatoes (the smaller they are, the faster they cook), cumin, paprika, cayenne pepper, salt, pepper and a dash of water.
- Cover and cook for 20 minutes, stirring occasionally.
- After 20 minutes, break the eggs into the saucepan and cook until the egg whites are white.
- Serve on plates and sprinkle with fresh herbs and crumbled feta.
Notes
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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