How to make authentic shakshuka

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Pre-heat your over to 375 degrees F (190 C) since you'll finish the dish in the oven.

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper and cook until very soft. Add the sliced garlic and cook until tender for another 1 to 2 minutes.

Add the cumin, paprika and cayenne. Mix well so that all of the veggies are covered; allow to cook for 1 minute.

Roughly chop tomatoes and keep their juices. Next, add tomatoes and juices to skillet and season with 3/4 tsp salt and 1/4 tsp pepper. Let simmer until tomatoes have thickened; about 10 minutes.

Stir in crumbled feta or haloumi.

Gently crack eggs over tomatoes and lightly season with salt and pepper. Transfer skillet to preheated oven and bake until eggs are just set; 7 to 10 minutes.

Pull the shakshuka out of the oven and sprinkle the top with parsley. Enjoy with warm bread on the side - sahtein!

Watch the video: Authentic Moroccan Shakshuka from Chefchaouen. Berber eggs. شكشوكة مغربي أصيل

Previous Article

How to make brownies using brownie mix

Next Article

How to make a surprise ball