2 Servings
30 Minutes
Allergens
Submitted by Chaya Kornbluh
I have been trying to make shakshuka for pretty long but it never came out tasting good enough for me. I tried to make it once with peppers, once with cheese, mushrooms, until I decided to try it with just tomatoes based on the traditional shakshuka, and it came out so good that I just had to share.
Heat up 2 tbsp olive oil. Once hot (not warm- u can check by throwing in a garlic cube) sauté 4 cloves of chopped garlic for about a min or until lightly brown. Lower the flame and add 3 cubed tomatoes.
Make sure flame is low and spice tomatoes with salt, pepper, 1/2 tsp paprika, 1/4 tsp cumin and 3 tbsp tomato paste
Add half sliced jalapeño, close the pan with a tight cover and cook for 5 mins on low flame.
After 5 mins open the pot, mix and close for another 5 mins. Still on low flame.
Once tomatoes are totally soft, create in the sauce like a pit/ hole and spill the egg inside. Repeat 3 more times.
Add some fresh chopped parsley.
Cook the shakshuka without the cover on a medium flame to your favorite cooking extent.
Delicious!!!