I love shakshouka, and I really love dipping bread in the shakshouka sauce.
This is one of my favorite side dishes and fortunately my kids love it.
I know you’re not traditionally supposed to add onion to shakshouka but I couldn’t resist! I love onions so much that I added a generous amount, and in my opinion the result is just perfect.
I made warm garlic buns to dip in the sauce and the combination is heavenly!
Makes 2-3 servings
Around 20 minutes
7 rice tomatoes
1 large onion
3 large red peppers
2 tsp minced garlic
1 cup water
1 tsp paprika
1 tsp sugar
1 Tbsp chicken bouillon
Ground black pepper
1. Not mandatory – Bring a pot of water to the boil. Score the tops of the tomatoes and drop them in the boiling water. Cook for 3 minutes and drain.
2. Dice the onion. Heat 3 Tbsp of oil and in a pan and add the onion, sautéing until golden. Finely dice the peppers and add to the onion, sauté together for around two minutes, stirring occasionally.
3. Finely dice the tomatoes and add to the pan along with the garlic, and continue to sauté for another minute.
4. Add the water, sugar, and seasoning.
5. Cook for around 20 minutes on low-medium heat, stirring occasionally.
6. Add the eggs, cover, and cook until the eggs are ready.
Served with onion soup and braided garlic buns
Good to know…
You can make the shakshouka without the eggs ahead of time, and just before serving, heat the sauce in a pan and add the eggs (I do this often). You can also add 4-5 Tbsp. of fresh herbs like parsley and cilantro.
You can use any colored peppers you like, as well as a variety of tomatoes.
I sprinkled a few basil leaves on top before serving.