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: Using a non-stick skillet can make poaching eggs easier.

2. 2

   Add the yellow onion and bell pepper to the pan and cook for 5-7 minutes, until softened.

   Ca. 7 min.

3. 3

   Stir in the garlic, cumin, paprika, and cayenne pepper, 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, cover, and let it cook for 10-15 minutes to allow the flavors to meld.

   Ca. 15 min.

   Kokkens note: The sauce should be thick and slightly reduced.

6. 6

   Make four small wells in the tomato sauce and carefully crack one egg into each well.

   Ca. 1 min.

   Kokkens note: Crack each egg into a small bowl first to avoid shells and ensure freshness before adding to the pan.

7. 7

   Cover the pan and cook for 5-8 minutes, or until the egg whites are set and the yolks are still runny, or cooked to your preference.

   Ca. 8 min.

   Kokkens note: For firmer yolks, cook for a few extra minutes.

8. 8

   Garnish with fresh parsley, if desired, and serve immediately.

   Kokkens note: Serve with crusty bread for dipping.