Onions and spices sizzling away in the pan? What better smell is there? Mhmmm, I just love it. Shakshuka is a dish I was introduced to by my Nonna two summers ago. At the time I wasn’t a big fan of the Middle Eastern spices like coriander or cardamon. But like people change, so did my tastebuds and look at that, now it is one of my favourite dishes. It’s quick, nutritious and so delicious. Let me show you how I made it:
What you’ll need:
1 bell pepper, diced
1 red onion, diced
2 cloves garlic, crushed
1 can crushed tomato
Spices: Paprika Powder, Coriander powder, Cardamon powder, Chilli Powder, Caraway seeds, Salt and Pepper
Optional topping: fresh coriander, sour cream, lemon juice
In a pan on medium high heat add your crushed garlic and diced onion and let them sit until almost clear. Add your spices to the pan and mix them up with the onion, now add your diced bell pepper and mix everything until the spices are well distributed. Turn down the heat to medium heat and let the bell pepper soften for a few minutes.
Next up, add the can of crushed tomato to the pan giving the whole mixture a quick stir and maybe adding a little bit of water. Make sure not to add too much though. The mixture should be thick and not like a soup. Cover the pan with a lid and simmer for 10-15 minutes, giving it an occasional stir. Once your base has thickened a bit, it is time for the final step. But before that, if you feel like you need to add more spices for flavour purposes do that now because after the eggs are in the dish mixing it will be hard.
Now come the eggs. To make this step easier, I suggest getting a small bowl or cup, where you crack your egg in first, without breaking it. Then with your wooden spoon make a hole in the base and poor your egg inside. Repeat this step with however many eggs you’re making. Sprinkle some salt and pepper onto the eggs and cover the pan with the lid, letting the eggs cook. If you’re making this dish in a pan without a lid, you could put the pan in the oven until they’re done as well.
Once the egg has turned white and isn’t too jiggly on top, you’re done. Take a plate and add your choice of toppings. I really like adding fresh Coriander as well as a teaspoon of sour cream and a drizzle of lemon juice.