Traditional Shakshouka  with European organic olive oil !

Traditional Shakshouka with European organic olive oil !

Classic Shakshouka Recipe with a Mediterranean Twist

Ingredients:

  • 2 tbsp European organic olive oil
  • 1 onion, finely chopped
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (adjust to taste)
  • 1 can (400g) crushed tomatoes
  • Salt and pepper to taste
  • 4-6 large eggs
  • Fresh parsley, chopped (for garnish)
  • Feta cheese (optional, for serving)
  • Crusty bread or pita (for serving)

Instructions:

  1. Prepare the Base:

    • Heat European organic olive oil in a large, deep skillet over medium heat.
    • Add chopped onions and sauté until translucent.
    • Stir in diced red bell pepper and cook until softened.
  2. Spice it Up:

    • Add minced garlic, ground cumin, smoked paprika, and cayenne pepper to the skillet. Cook for an additional 1-2 minutes until fragrant.
  3. Tomato Bliss:

    • Pour in the crushed tomatoes, season with salt and pepper, and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld. If you prefer a thicker consistency, simmer a bit longer.
  4. Create Wells for the Eggs:

    • Using a spoon, create small wells in the tomato mixture for the eggs. Crack each egg directly into a well, ensuring they are evenly distributed across the pan.
  5. Poach the Eggs:

    • Cover the skillet and let the eggs poach in the tomato mixture over medium-low heat for about 5-7 minutes, or until the egg whites are set but the yolks are still runny.