Today’s shakshuka recipe is simple and true to Middle Eastern flavors. Eggs poached in a perfectly spiced vegetarian stew of tomatoes and green peppers. Add a salad and your favorite bread, and you can turn it into dinner! It starts with sauteing some onions, garlic and bell peppers with spices. Fresh chopped tomatoes (the more ripe, the better) or canned diced tomatoes are added. The tomato mixture cooks until it is reduced to a thicker stew. Finally, large eggs are cracked and added directly over the tomato stew, then cooked over low heat. One important trick; it helps to make small “wells” into the tomato stew for the eggs. Make sure the “wells” or indentations are spaced out. Then nestle an egg into each indentation.
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