Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, shakshuka. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Shakshuka is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Shakshuka is something that I have loved my entire life.

Shakshuka is an incredibly easy baked egg recipe that works just as well for brunch as it does for dinner. Smoky, sweet peppers combine with rich, creamy eggs and tangy yoghurt and salty feta for. Make our easy shakshuka for a comforting brunch. Make our easy shakshuka for a comforting brunch.

To get started with this recipe, we must prepare a few components. You can have shakshuka using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Shakshuka:

1. Take 1 tbsp olive oil
2. Get 3 cups onion, peeled and chopped
3. Take 1 clove garlic, minced
4. Make ready 1 bell pepper, seeded and chopped
5. Prepare 4 cups ripe diced tomatoes
6. Take 1 tsp chilli powder
7. Prepare 1 tsp cumin
8. Prepare 1 tsp paprika (optional)
9. Make ready Salt and pepper, as required
10. Make ready 4 eggs
11. Take 1/2 tbsp fresh chopped parsley / Coriander leaves (for garnish)

Heat the oil in a large, non-stick frying pan. Another savoury egg sensation - there are so many recipes for this hugely popular Middle Eastern dish and we think it makes a great one-pot lunch or supper as well as a brunch. Here's our latest version, which is packed full of herbs and spices. Give it a try and you'll never look back.

Steps to make Shakshuka:

1. Heat a flat large skillet or non-stick pan. Add olive oil in the pan when it is warm add chopped onions and garlic, sauté for a few minutes until the onion begins to soften and fragrant.
   1. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened
2. Add tomatoes, stir until blended. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. You may add a spoon of water to water burning of spices. Add salt and pepper to taste
3. Spread the mixture even on the pan, placing 4 capsicum roundlets and make 4 cavities within. Crack the eggs, one at a time, directly over the tomato mixture into the cavity. Close the pan with lid and reduce the flame to minimum. Allow it to cook for 2 - 3minutes on low flame, until the egg looks poached or the egg whites gets cooked.
4. Some people prefer their shakshuka eggs more runny. If this is your preference, let the sauce reduce for a few minutes before cracking the eggs on top– then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley / coriander and serve it with bread or salad.

Here's our latest version, which is packed full of herbs and spices. Give it a try and you'll never look back. Shakshuka is a guest recipe by Tom Hunt so we are not able to answer questions regarding this recipe. For the passata: Wash the tomatoes, then blend them to a fine pulp. Taste them as they reduce, decide when you have reached your desired consistency and flavour, then stop cooking.

So that is going to wrap this up with this special food shakshuka recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!