Shakshouka or Shakshuka (spelled shakshuka) is a common Arab (Libyan, Tunisian, Algerian, Moroccan, Egyptian, Saudi, Levantine) and Israeli cuisine. It is served in traditional cast iron pan. This dish is believed to have been originated in North Africa. But it’s popular form with egg and vegetables originated in Tunisia. Shakshuka is poached egg in spiced tomato stew of bell pepper and onions. It is often served with Challah or pita bread. It can be served with any bread of your choice. Accompaniments like kidney bean salad, Mediterranean chickpea salad and roasted red pepper hummus are often served with shakshuka.
Pour oil in a frying pan with medium flame. Add onions in a pan and fry until it is softened.Stir in occasionally.
Add onions and fry until it is softened.Stir it in between .Add red bell pepper and saute it so that it is softened. Include Crushed garlic and saute till it is light brown. Tomato paste should be added and saute the mixture.
Now add chopped tomatoes, cumin, salt, paprica and water.Stir the ingredients and mix properly.Close the pan with a lid and cook for 10 minutes
Once the ingredients are in a sauce form, next step is to add the eggs.Using a spoon make 4 holes in the sauce and crack the egg in to it. Arrange the egg white to form a proper shape.Cover the pan with a lid and let the egg white set.( cook for approximately 5-8 minutes).
Remove the lid, add chopped parsely on the top of it and serve it in the same pan.Egg yolk will normally be in the liquid state while serving..
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