Shakshuka – Sometimes the Bread Is Just a Messenger

Start by chopping the onions thinly.

Generously coat the pan with olive oil and sauté onions for a few minutes on medium heat until they become slightly golden.

Mince the garlic and add to the onions.

Remember our beautiful Harissa?

Add Harissa or chili flakes mixing together and continue sautéing for about couple more minutes.

Add tomato paste and move it around every so often, allowing it to fry it in the oil for about 3 minutes.

Add crushed tomatoes (or your fresh diced tomatoes), sugar, salt and spices: dry sweet paprika and sweet paprika in oil, black pepper and cumin.

Add ½ cup of water. Don’t forget to stir often and let cook for about ten minutes on medium to low heat. Let’s thicken this great tomato sauce.

2. Make sure there is only ONE ingredient in the can- Fresh red ripe tomatoes and nothing else.

When the sauce is ready it is time to add the eggs. I suggest cracking the eggs one at a time first to a small bowl before adding them (one at a time again) to the sauce.

Create a “hole” in your sauce revealing the bottom of your saucepan and add the eggs arranging them all around your saucepan – now, you see why you need a large and wide pan!? Once all eggs are arranged around in the sauce, cover the pot and cook on a very low heat for about 7 minutes.

Uncover the pot and add a little salt and cumin on each yolk, it will make them look pretty and will add a little flavor of course.

You may cook the shakshuka now for a few more minutes (no longer than 5)

All together the eggs should be cooked in the sauce until the egg whites set (for about 10-12 minutes). The rest of the cooking time depends on how you like your yolks. I like my yolks just a tiny bit runny so I can sop them together with the sauce with a nice piece of bread. If you like them a bit more solid (like my husband and kids) cook your Shakshuka just a few minutes longer – it’ll do the trick.

Before serving add chopped fresh parsley because everything tastes better with a little chopped parsley on top…

Shakshuka

Use a large and wide saucepan.

Sauté Onions in Olive Oil on medium heat for about 5 minutes

Add Garlic, Harissa (or chili flakes), and Tomato Paste and cook for 5 minutes.

Add Tomatoes, Sugar, Salt, Sweet Paprika, Paprika, Black Pepper and Cumin.

Add Water and cook (and stir) on medium heat for about 10 minutes.

Add Eggs (one by one) revealing the bottom of the pan each time.

Cook covered for 7 minutes on low heat until the egg whites set.

Uncover and Add Salt and Cumin on each yolk.

Cook for additional 5 minutes on low heat to get the Eggs just the way you like them.

Add chopped Fresh Parsley on top.

Serve with your favorite Bread.