Shakshouka

Our Recipes

Shakshouka is a savory Middle Eastern dish consisting of eggs cooked in a flavorful tomato and pepper sauce.

Prep Time

10-15 MINS

Cook Time

25-30 MINS

Total Time

45 MINS

Servings

2-3 SERVINGS

Main Ingredients

2 tbsp RK Oil

1 onion, thinly sliced

1 red bell pepper, thinly sliced

2 cloves garlic, minced

1 tbsp RK Cumin Powder

1 tbsp RK Paprika Powder

1/2 tbsp ground cayenne pepper (optional, for heat)

1 can (400 grams) crushed tomatoes

RK Salt and Pepper, to taste

4-6 large eggs

Fresh parsley or cilantro, chopped (for garnish)

Crusty bread, for serving

Directions

Heat the olive oil in a large skillet or frying pan over medium heat.

Add the sliced onion and red bell pepper to the pan and sauté until they are softened and lightly caramelized, about 5-7 minutes.

Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until the spices become fragrant.

Pour in the crushed tomatoes and season with salt and pepper to taste. Stir well to combine all the ingredients.

Simmer the tomato sauce for about 10-15 minutes, allowing it to thicken slightly and develop the flavors.

Create small wells in the sauce and carefully crack the eggs into the wells.

Cover the pan and cook for about 5-7 minutes or until the eggs are cooked to your desired level of doneness. For runny yolks, cook for a shorter time.

Remove the pan from heat and garnish with fresh parsley or cilantro.

Serve the Shakshuka hot, straight from the pan, with crusty bread for dipping and soaking up the delicious sauce.

Our Recipes

Shakshouka

Shakshouka is a savory Middle Eastern dish consisting of eggs cooked in a flavorful tomato and pepper sauce.

Prep Time

Cook Time

Total Time

Servings

Main Ingredients

2 tbsp RK Oil

1 onion, thinly sliced

1 red bell pepper, thinly sliced

2 cloves garlic, minced

1 tbsp RK Cumin Powder

1 tbsp RK Paprika Powder

1/2 tbsp ground cayenne pepper (optional, for heat)

1 can (400 grams) crushed tomatoes

RK Salt and Pepper, to taste

4-6 large eggs

Fresh parsley or cilantro, chopped (for garnish)

Crusty bread, for serving

Directions

Heat the olive oil in a large skillet or frying pan over medium heat.

Add the sliced onion and red bell pepper to the pan and sauté until they are softened and lightly caramelized, about 5-7 minutes.

Stir in the minced garlic, ground cumin, paprika, and cayenne pepper (if using). Cook for another 1-2 minutes until the spices become fragrant.

Pour in the crushed tomatoes and season with salt and pepper to taste. Stir well to combine all the ingredients.

Simmer the tomato sauce for about 10-15 minutes, allowing it to thicken slightly and develop the flavors.

Create small wells in the sauce and carefully crack the eggs into the wells.

Cover the pan and cook for about 5-7 minutes or until the eggs are cooked to your desired level of doneness. For runny yolks, cook for a shorter time.

Remove the pan from heat and garnish with fresh parsley or cilantro.

Serve the Shakshuka hot, straight from the pan, with crusty bread for dipping and soaking up the delicious sauce.

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