Shashuka
.avif)
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced1 teaspoon ground cumin
- 1 teaspoon smoked paprika1/4 teaspoon cayenne pepper (optional, for heat)
- 1 (28-ounce) can crushed tomatoes
- Salt and pepper, to taste
- 6 large eggs
Directions
Step 1
Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper. Cook for about 5-7 minutes until softened. Add the garlic, cumin, paprika, and cayenne (if using). Sauté for another 1-2 minutes until fragrant.
Step 2
Add the Tomatoes: Pour in the crushed tomatoes and season with salt and pepper. Reduce the heat to low and simmer the sauce for about 10-15 minutes, stirring occasionally, until it thickens slightly.
Step 3
Cook the Eggs: Make small wells in the sauce with the back of a spoon and crack the eggs into the wells. Cover the skillet and let the eggs poach in the sauce for about 5-8 minutes, until the whites are set but the yolks are still runny (or to your preferred doneness).
Step 4
Add Maazah Cilantro Chutney: Once the eggs are cooked, drizzle 3-4 tablespoons of Maazah Cilantro Chutney over the shakshuka for a burst of bright, fresh flavor.
Step 5
Serve: Garnish with fresh cilantro and serve hot with crusty bread or pita to soak up the flavorful sauce.
Tip: You can customize your shakshuka by adding ingredients like spinach, feta, or even spiced sausage before poaching the eggs.
