Shakshuka is made with a variety of spices. I added coriander to the version I found. Honestly it'd probably be even better if I was a little more heavy-handed with the spices. I'd also recommend getting some good quality canned tomatoes - they play a central role in the dish.
Shakshuka
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 red bell pepper, seeded and diced
4 garlic cloves, finely chopped
2 teaspoon paprika
1 teaspoon coriander
1 teaspoon cumin
¼ teaspoon chili powder
1 28-ounce can whole peeled tomatoes
6 large eggs
salt and pepper, to taste
1 small bunch fresh cilantro, chopped
1 small bunch fresh parsley, chopped
Directions
Heat olive oil in a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
Add garlic and spices and cook an additional minute until the spices are fragrant.
Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon or spatula. Season with salt and pepper and bring the sauce to a simmer. Simmer until the sauce is slightly thickened.
Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
Garnish heavily with chopped cilantro and parsley. Serve with warm pita and feta or goat cheese.
Original link:
https://downshiftology.com/recipes/shakshuka/
