Step-by-Step Guide to Make Shakshuka Homemade

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We hope you got insight from reading it, now let's go back to shakshuka recipe. To make shakshuka you only need 19 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Shakshuka:

1. Prepare 4 of Large Tomatoes.
2. Prepare 1 punnet of Cherry or small tomatoes.
3. Use 1 of Large Onion.
4. Get 1 of Red Pepper.
5. Use 1 of Yellow Pepper.
6. Take 1 of Green Pepper.
7. Prepare 1 tbsp of Tomato Puree.
8. Get 1 tbsp of Harissa Paste.
9. Use 3 tbsp of Olive Oil.
10. Use 1 bunch of Fresh Mint.
11. Prepare 1 Bunch of Fresh Parsley.
12. Take 4 of Garlic Cloves.
13. Provide 3 tsp of Paprika (I use smoked).
14. Provide 2 tsp of Cumin.
15. Take 2 tsp of Cayenne pepper.
16. Use to taste of Salt and pepper.
17. Prepare 2 tins of Chopped tomatoes.
18. Take 8 of Free range eggs.
19. You need of Crusty or flatbread.

Steps to make Shakshuka:

1. Pre-heat the oven to a 190 degrees (about 170 fan, gas mark 5.) Dice the large tomatoes and chop the cherry tomatoes in half. Cut the onion finely. Slice the peppers into long strips, don't cut them too fine as we want a bit of crunch. Mince the garlic. Cut the fresh herbs removing any tough stems..
2. Take a large, non-stick pan which can survive in the oven. Otherwise you can use a large baking pan (transferring the tomato sauce once it's made.) Heat up the oil, then add the onion, cooking on a medium heat until soft. Add the peppers and spices. When the peppers are soft (after about 3-5 mins) add the garlic, after a minute add the tomatoes, along with the harissa and puree. During this stage add more oil if needed..
3. Pour in the tinned tomato, simmering to thicken the sauce (turn down the heat.) If the sauce is too thick add some water, using one of the empty tomato tins for a measure. Add the mint and the parsley, leave a small amount to garnish. Once the sauce is thickened add salt to taste, adding it later means that the dish is less likely to be over-salted..
4. Either transfer the sauce into a large baking dish (making sure the sauce is about 2inches thick in the dish) or continue using your pan. Take a spoon and make 8 wells in the sauce. Crack your eggs into the wells, seasoning them with a little salt and pepper. Cover with foil and put into the oven, cooking until the whites aren't runny (5-10 mins).
5. Top with the rest of the parsley (and feta if you're using some.) Use a large spoon to serve, one egg per portion on top of some fresh, buttered bread. Enjoy!.

Shakshouka (Arabic: شكشوكة ‎, also spelled shakshuka or chakchouka) is an Algerian dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika, cayenne pepper, and nutmeg. The dish has existed in North African and Mediterranean cultures for centuries. Shakshuka, the baked egg dish you know and love, is equally as good for breakfast, lunch or dinner. This quick fried mixture of cumin, garlic, capsicum, onion and puréed tomatoes make an ideal spicy sauce to bake eggs in. And the Persian feta is a must.

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