Description
Best Shakshuka ever – perfect recipe for this more than delicious Israeli dish with deep and spices flavors. Gluten free and vegetarian friendly.
Ingredients
Scale
- 3 red bell peppers
- 1 orange bell pepper
- 1 large roasted tomato can crushed
- 1 onion
- 1 tbsp oil
- 2 garlic cloves
- 1 tbsp tomato paste
- 1 tbsp of harissa (or more if you like spicy)
- 1 tsp cayenne pepper (or more if you like spicy)
- 1 tsp of cumin
- 1 tbsp of smoked paprika
- Salt & pepper to taste
- 3 eggs (or more) – feel free to replace by tofu for vegan option
- Herbs (optional, basil, parsley, cilantro)
Instructions
Optional steps
- Roast peppers for 15 minutes at 500 degrees.
- When peppers are roasted, add them to a glass container and cover it.
- Peel the peppers after 30 minutes.
Directions
- Dice onion and garlic.
- Add to a sautéed pan or to a skillet oil onion and garlic and cook with 1 cup of water until softened.
- Add tomato can to the onion mixture.
- Cook on low heat.
- Add diced peppers to the pan.
- Cook on medium heat and add all spices.
- Make small holes into the mixture and crack the eggs in it.
- Cook for 15 minutes.
- Add skillet to the oven and cook for 5 minutes at 350 degrees.
- Optional: season with herbs.
- Enjoy warm.