Shakshuka

Serves 1
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Directions

  1. 1Strip and dice the bell pepper.
  2. 2Strip and dice the bell pepper.
  3. 3Strip and dice the bell pepper.
  4. 4Drizzle lots of olive oil into a hot cast iron pan.
  5. 5Drizzle lots of olive oil into a hot cast iron pan.
  6. 6Drizzle lots of olive oil into a hot cast iron pan.
  7. 7Toss in the diced peppers.
  8. 8Toss in the diced peppers.
  9. 9Toss in the diced peppers.
  10. 10In a mortar and pestle, hit harbo with some salt to turn it into a paste.
  11. 11In a mortar and pestle, hit harbo with some salt to turn it into a paste.
  12. 12In a mortar and pestle, hit harbo with some salt to turn it into a paste.
  13. 13Add the harbo paste into the pan.
  14. 14Add the harbo paste into the pan.
  15. 15Add the harbo paste into the pan.
  16. 16Add in some tomato paste and cook it down for a couple of minutes.
  17. 17Add in some tomato paste and cook it down for a couple of minutes.
  18. 18Add in some tomato paste and cook it down for a couple of minutes.
  19. 19Add in paprika, chili powder, cumin, and oregano.
  20. 20Add in paprika, chili powder, cumin, and oregano.
  21. 21Add in paprika, chili powder, cumin, and oregano.
  22. 22Add in lots of tomatoes.
  23. 23Add in lots of tomatoes.
  24. 24Add in lots of tomatoes.
  25. 25Add a hefty pinch of salt and optionally some sugar.
  26. 26Add a hefty pinch of salt and optionally some sugar.
  27. 27Add a hefty pinch of salt and optionally some sugar.
  28. 28Splash in a little water and cover the pan.
  29. 29Splash in a little water and cover the pan.
  30. 30Splash in a little water and cover the pan.
  31. 31Cook until the tomatoes have a jammy-like consistency.
  32. 32Cook until the tomatoes have a jammy-like consistency.
  33. 33Cook until the tomatoes have a jammy-like consistency.
  34. 34Crack each egg into a bowl.
  35. 35Crack each egg into a bowl.
  36. 36Crack each egg into a bowl.
  37. 37Make a tiny well in the tomato mixture.
  38. 38Make a tiny well in the tomato mixture.
  39. 39Make a tiny well in the tomato mixture.
  40. 40Carefully drop in the egg.
  41. 41Carefully drop in the egg.
  42. 42Carefully drop in the egg.
  43. 43Cover and cook for a few minutes.
  44. 44Cover and cook for a few minutes.
  45. 45Cover and cook for a few minutes.
  46. 46Hit the shakshuka with a little bit of parsley.
  47. 47Hit the shakshuka with a little bit of parsley.
  48. 48Hit the shakshuka with a little bit of parsley.
  49. 49Optionally, add some cheese.
  50. 50Optionally, add some cheese.
  51. 51Optionally, add some cheese.
  52. 52Scoop up the shakshuka with some pita bread.
  53. 53Scoop up the shakshuka with some pita bread.
  54. 54Scoop up the shakshuka with some pita bread.

Ingredients

  • 1 bell pepper bell pepper, diced
  • 1 bell pepper bell pepper, diced
  • 1 bell pepper bell pepper, diced
  • 0 lots olive oil
  • 0 lots olive oil
  • 0 lots olive oil
  • 0 harbo
  • 0 harbo
  • 0 harbo
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 tomato paste
  • 0 tomato paste
  • 0 tomato paste
  • 0 paprika
  • 0 paprika
  • 0 paprika
  • 0 chili powder
  • 0 chili powder
  • 0 chili powder
  • 0 cumin
  • 0 cumin
  • 0 cumin
  • 0 oregano
  • 0 oregano
  • 0 oregano
  • 0 lots tomatoes
  • 0 lots tomatoes
  • 0 lots tomatoes
  • 0 some sugar
  • 0 some sugar
  • 0 some sugar
  • 0 a little water
  • 0 a little water
  • 0 a little water
  • 0 each egg
  • 0 each egg
  • 0 each egg
  • 0 a little bit parsley
  • 0 a little bit parsley
  • 0 a little bit parsley
  • 0 some cheese
  • 0 some cheese
  • 0 some cheese
  • 0 some pita bread
  • 0 some pita bread
  • 0 some pita bread

Equipment

pancast ironmortar and pestlebowl

Tips

  • Do not add onions to shakshuka.
  • Cook tomato paste down for a couple of minutes.
  • Cook until tomatoes have a jammy-like consistency.
  • Crack eggs into a bowl before adding to the pan.
  • Make a tiny well in the sauce before dropping in the egg.
  • Cover and cook eggs for a few minutes; the runniness of the yolk is your choice.
  • Add cheese to elevate the dish.