Shakshuka
Enkel

Shakshuka

Silky poached eggs nestle in a vibrant, spiced tomato sauce fragrant with cumin and paprika—a North African classic that's smoky, warming, and utterly craveable. The sauce is rich and slightly sweet from the peppers, while the runny yolks mingle with the aromatics for pure comfort on a plate.

⏱️40 min
🍽️4 portioner
🥕 Vegetariskt
3.5
🍲 Middag

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Heat olive oil in a large skillet over medium-high heat. Add the onion and sauté for 2-3 minutes until softened.
  2. 2
    Add the peppers and garlic, sauté for 3-5 minutes until tender.
  3. 3
    Stir in the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring to a simmer.
  4. 4
    Reduce heat to medium-low and simmer uncovered for 10-15 minutes until the sauce thickens. Taste and adjust seasoning as needed.
  5. 5
    Using the back of a spoon, make four craters in the sauce. Crack one egg into each crater.
  6. 6
    Cover the skillet and simmer for 5-7 minutes until the eggs set to your liking.
  7. 7
    Serve immediately with crusty bread or pita.