Shakshuka with Spices Recipe
There are already enough shakshuka recipes on the site. However, I want to suggest putting a few spices, as well as removing the bell pepper. The use of shakshuka gives room for creativity.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. Basil is better to take fresh, but I didn’t have it on hand, so I took dried. Usually, Bulgarian pepper is put in shakshuka. But I suggest we try to do without it. Chop the onion and fry it for 5 minutes.
  2. Chop the garlic, add it to the onion and fry for another 5 minutes.
  3. Add the tomato paste and fry for a minute. Then add the chopped tomatoes, water, spices and basil. Cover with a lid and cook for 10-15 minutes on low heat.
  4. We make holes with a spatula and break eggs in them. Cover and cook for another 10-15 minutes until the protein is ready.
  5. When the proteins are ready, turn them off and garnish with mint leaves (I like how they are then combined with the main dish).
  6. And serve with toast or other dishes. This moment is very important – serving shakshuka with bread or pita bread is probably a classic that should not be violated. One complements the other very well.
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