Shakshuka recipe

Prepare yourself a delicious one breakfast with this Shakshuka recipe. This dish has been on our list of tomato recipes for a long time. However, we cooked it ourselves for the first time this week. Our tomato plants in the garden are still bearing fruit. The fresher we eat them, the better they are. The dish is light and tastes delicious. Plus, it's quick to prepare. Just right for us. Because our photo is on Instagram so well received by you, we now present the recipe to you.

Shakshuka comes from North African cuisine. We don't know exactly where it was first prepared. Tomatoes are not native to Africa or Europe, but only came across the Atlantic from South America during the voyages of discovery. The explorers always carried plants and spices from unknown regions of the world on board their ships. Therefore, it makes sense to assume that the dish was first cooked in the Maghreb countries. According to Wikipedia, it probably originated in Tunisia and Algeria and eventually migrated via Egypt to Israel. Tunisian and Maghreb Jews had introduced it to Israel. Today it is considered Israel's national dish. The dish made from tomatoes and eggs is often eaten for breakfast. We think it's also great for a light lunch or dinner. This Shakshuka recipe is definitely very easy to prepare.

This is how you prepare it

Ingredients for a lunch for 2 people

Three tablespoons olive oil
a teaspoon of cumin
a large onion cut into strips
two cloves of garlic chopped
a bell pepper cut into strips
half a teaspoon of paprika powder
a pinch of saffron
about a pound of tomatoes, cut into small pieces
four eggs
salt and pepper
Parsley for decoration

Buy African spices here

Preparation of shakshuka

Put oil in a pan and heat it up. You roast the caraway in it. Then add the onion strips and fry them until translucent.

Then you add the chopped garlic and the pepper strips. Then let it stew softly for about 20 minutes.

In the meantime, preheat the oven to 180 degrees top / bottom heat.

Finally, add the diced tomatoes, saffron, and paprika powder to the pan. Season the shakshuka with salt and pepper. Then you make four hollows in the vegetable mixture. In each of them you beat an egg. You also season these with salt and pepper.

Then you slide the pan onto the middle rail in the oven. Bake the eggs until the whites are set. The egg yolk should, however, still be liquid. This is how Shakshuka tastes best.