flowcooking

Shakshuka

Silky tomato-pepper sauce with eggs that stay runny and rich.
Warm cumin, garlicky heat, and a creamy labneh side make it perfect.
Spoon it up with every bite, cozy and made for any breakfast night.

dinner ⏱ 25 min 420 kcal / portion 25.0 g carbs / portion (estimated) vegetarian eggmilk 🔗 Original source

No ratings yet
🖨 Print
Shakshuka
v2 · rb0e705f985 20260727Z1751 800 g tomato 6 pieces egg 120 g labneh 🍳 ⏱ 8 min heat olive oil in a large frying pan and cook pilpelchuma paste, tomato purée, red peppers, garlic, cumin and ¾ of a teaspoon of salt until peppers soften 🍳 ⏱ 10 min simmer chopped tomatoes until you have quite a thick sauce 🍳 ⏱ 8-10 min make eight little dips in the sauce, gently break in eggs, swirl egg whites with the sauce and simmer gently until egg whites are set but yolks are still runny 🍳 ⏱ 2 min remove from the heat, leave to settle, then spoon into individual plates and serve spoon labneh or yoghurt onto the side for serving Shakshuka 🎉 2 tbsp olive oil 2 tbsp pilpelchuma paste 2 tsp tomato purée 300 g red pepper 4 pieces garlic 1 tsp ground cumin salt to taste egg
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. heat olive oil in a large frying pan and cook pilpelchuma paste, tomato purée, red peppers, garlic, cumin and ¾ of a teaspoon of salt for 8 minutes until peppers soften
  2. simmer chopped tomatoes for 10 minutes until you have quite a thick sauce
  3. make eight little dips in the sauce, gently break in eggs, swirl egg whites with the sauce and simmer gently for 8-10 minutes until egg whites are set but yolks are still runny
  4. remove from the heat, leave for 2 minutes to settle, then spoon into individual plates and serve
  5. spoon labneh or yoghurt onto the side for serving

Similar recipes