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Shakshuka Recipe
A classic shakshuka that is packed with strong and delicious flavors.
I know I said “classic”, but I couldn’t resist changing a couple things about this wonderful
shakshuka, to upgrade it even more.
Here are a couple additions that made the shakshuka even better.
Use fresh vegetables that look good, like: ripe tomatoes and a green, spicy and crunchy pepper.
Using these vegetables, you’ll get an amazing shakshuka — one of the best shakshukas I’ve ever made.
3 – 4 Servings
Ingredients:
Medium onion, diced
2 cloves of garlic, thinly sliced
2 red peppers, cut into strips
6 beautiful red tomatoes
A hot pepper, cut into thin rings
A tablespoon of tomato paste
A cup and a half of water
Spices:
A teaspoon of sugar
A teaspoon of sweet paprika
A half teaspoon of hot paprika
A half teaspoon of salt
A half teaspoon of black pepper
A full teaspoon of A. Soup
A small can of tuna chunks, 160 g
2 – 4 eggs
3 tablespoons of chopped parsley
Preparation:
1.) Preheat a pot on medium heat with boiling water, cut an “x” on the bottom of each tomato, cook them all in the boiling water for 2 minutes, drain and peel of the skin.
2.) Preheat a wide pan on medium heat and start frying the peppers for about 5 minutes. Add the onion and fry until it turns a little golden. Add the garlic cloves and fry for another minute.
3.) Cut the tomatoes into small cubes and add them to the pan with the rest of the vegetables. (not
including the tuna and the eggs) Cook for about 15 – 20 minutes.
4.) Sprinkle the tuna chunks on top of the vegetables, make some holes and carefully break the eggs into them. Cover and cook until they’re ready.
5.) Sprinkle chopped parsley and serve.
Another option is cooking the tuna with the tomato cubes.
