Classic Shakshuka

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

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

   Ongeveer 1 min

   Tip van de kok: 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.

   Ongeveer 7 min

3. 3

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

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

4. 4

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

   Ongeveer 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.

   Ongeveer 15 min

   Tip van de kok: Stir occasionally to prevent sticking.

6. 6

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

   Ongeveer 1 min

7. 7

   Carefully crack an egg into each well.

   Ongeveer 1 min

   Tip van de kok: 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).

   Ongeveer 8 min

   Tip van de kok: For firmer yolks, cook a minute or two longer.

9. 9

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

   Tip van de kok: Serve directly from the pan with warm crusty bread.