John Myers
Shakshuka – North African Specialty
The perfect shakshuka – north african specialty recipe with a picture and simple step-by-step instructions.
- 1 Red pepper
- 1 Green pepper
- 1 Yellow pepper
- 3 tbsp Rapeseed oil, odorless and tasteless
- 1 Onion, – cut
- 1 Clove of garlic, – cut
- 250 g Peeled tomatoes, diced in tomato juice *
- 1 tsp Caraway seeds – whole
- 1 tsp Coriander, – ground
- 1 tsp Paprika de la Vera
- 1 tsp Red chilli flakes
- 0,5 tsp Brown sugar
- Cubene pepper, freshly ground
- Sea salt from the mill
- 2 Eggs
- Wash the peppers, quarter them, remove the seeds and white inner skin, then cut into strips. Heat the oil in a pan, sauté the onion and garlic while stirring.
- Add the chopped peppers and sauté briefly. Then deglaze with tomatoes * and bring to the boil. Season with caraway seeds, salt, pepper, paprika, coriander and chilli flakes. Cover and cook over low heat. Finally, season to taste, seasoning if necessary.
- Make two wells in the Shakshuka sauce and slide one raw egg into each well. Let it set over medium heat. You can cover the pan with a lid to speed up the process.
- Take the pan off the heat and let it steep for a moment. Then divide between two plates and serve warm. Prepare salt for seasoning. It is eaten with white bread.
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