How many time have you ordered this luscious tangy brunch item in a restaurant and wished you could easily make it at home? the answer is definitely countless of times for me.
Before working on this recipe, I did read over 20 recipes in every possible language I can understand. I handpicked my favorite ingredients and tricks from different cooks to make this one. But most importantly, I added my personal twist for this traditional recipe: I roasted red bell pepper so I can use it with the mix. And oh my! I ended up with a festival of flavors. Like I literally was dancing over the taste. I only wished someone filmed that moment.
So if you are looking for a brunch inspiration for the weekend, trust me you’ve got to give my Shakshuka a try.
1- Roast your bell pepper at 350 F for 20 mins. Then chop and set aside. 2-Saute your onions with olive oil, salt and pepper in an 8" skillet on a medium heat and stir occasionally until softened 3- Add crushed garlic and cilantro and saute till fragrant. 4- Add the roasted peppers and all the mentioned seasonings, mix and cook for 5 mins. 5- Add your tomatoes and let simmer for 10 to 15 mins on low heat until it’s thick but not dry. 6- Make 3 wells using the back of a spoon in the mixture. And crack an egg into each well. 7- Cover and let cook on low heat for approx 7-10 mins or until eggs are done to your liking. 8- Garnish with parsley and peppers and serve hot.
Ingredients
Instructions
