Classic Shakshuka

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a large skillet or cast-iron pan over medium heat.

   Ca. 1 min.

   Kokkens note: Use a pan with a lid that fits well for poaching the eggs.

2. 2

   Add the yellow onion and red bell pepper to the pan and cook, stirring occasionally, until softened, about 5-7 minutes.

   Ca. 7 min.

3. 3

   Stir in the garlic, ground cumin, smoked paprika, and cayenne pepper (if using) and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic.

4. 4

   Pour in the canned crushed tomatoes and water, then season with salt and black pepper.

   Ca. 1 min.

5. 5

   Bring the sauce to a gentle simmer, then reduce the heat to low and cook, uncovered, for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   Ca. 15 min.

   Kokkens note: Stir occasionally to prevent sticking.

6. 6

   Make four small wells in the tomato sauce using the back of a spoon.

   Ca. 1 min.

7. 7

   Carefully crack an egg into each well.

   Ca. 1 min.

   Kokkens note: Crack eggs into a small bowl first to avoid shell fragments.

8. 8

   Cover the pan with a lid and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny (or cooked to your desired doneness).

   Ca. 8 min.

   Kokkens note: For firmer yolks, cook a minute or two longer.

9. 9

   Remove from heat, garnish with fresh parsley, and serve immediately.

   Kokkens note: Serve directly from the pan with warm crusty bread.