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

2. 2

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

   Ongeveer 7 min

3. 3

   Stir in the garlic, cumin, paprika, and chili powder. 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 crushed tomatoes and water. Add the sugar (if using), salt, and black pepper. Stir everything together.

   Ongeveer 1 min

5. 5

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

   Ongeveer 15 min

6. 6

   Make four small wells in the tomato sauce using the back of a spoon. Carefully crack an egg into each well.

   Ongeveer 1 min

   Tip van de kok: Try to keep the yolks intact.

7. 7

   Cover the skillet and continue to cook for 5-8 minutes, or until the egg whites are set and the yolks are still a little runny (or cooked to your preference).

   Ongeveer 8 min

   Tip van de kok: Cooking time will vary based on desired egg doneness.

8. 8

   Garnish with fresh parsley before serving.

   Tip van de kok: A sprinkle of crumbled feta cheese or red pepper flakes also makes a great addition.