Buy all ingredients right below the recipe
INGREDIENTS
- 1 red onion
- 1 tablespoon olive oil
- 1 yellow bell pepper
- 1 can peeled chopped tomatoes (400 g)
- 1 clove garlic (pressed)
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon ground smoked paprika
- 3 eggs
- 1 handful fresh coriander (chopped)
- Salt
- Pepper
YOU MIGHT NEED
- Cooking utensils
INSTRUCTIONS
- 1Peel the onion and cut it into wedges. Core the bell pepper and cut it into small cubes. Heat 1 tablespoon of olive oil in a pan, add the chopped onion and sauté for 2 minutes over medium heat. Then add the pressed garlic, cumin, and ground coriander and let it heat through and become fragrant for about 1 minute. Next, add the ground smoked paprika, stir, and add the chopped bell pepper and canned tomatoes. Pour about 250 ml of water into the pan, season with salt and pepper, and cook for 10 minutes uncovered over low heat.
- 2After the specified time, take a spoon, make 3 wells in the mixture in the pan, and crack the eggs into them. Cover the pan with a lid, reduce the heat to low, and cook for another 10–15 minutes. Once the egg whites are set, remove the pan from the heat, sprinkle the shakshouka with chopped coriander, and serve.
Tip
*Shakshouka (also shakshuka or chakchouka) is a traditional vegetable dish originating from North Africa and the Middle East. There are indeed many recipes for shakshouka, and you may encounter a wide variety of modifications and variations – however, the base of shakshouka usually consists of eggs, tomatoes, bell pepper, and cumin.
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The author of the photograph is Barbora Lundgren.