A vibrant and satisfying shakshuka featuring tender vegetables and perfectly cooked eggs, enriched with fragrant spices and fresh herbs. Ideal for breakfast, lunch, or dinner, this dish is naturally vegetarian and full of comforting, rich flavors.
Ingredients extracted via AI
butterolive oil1 onionsalt1 strúčik garlicgreen bell peppertomatocuminthymepaprika4 eggblack peppercilantroparsleywhite cheese
Procedure generated via AI
Use a cast-iron skillet or another pan that heats and cools quickly, such as copper or enameled cookware.
Add butter and olive oil to the pan; avoid using vegetable oil for this recipe.
Add coarsely chopped onion to the pan, sprinkle with salt, and stir. Cover and cook for 3-4 minutes to release the onion’s natural sweetness without browning.
Add 1 or 2 large garlic cloves, finely chopped (not pureed), and mix with the onions.
Add chopped green bell pepper, including the seeds, and stir with the onion and garlic. Cover again and cook on low heat for a few minutes until the peppers soften.
Add peeled, chopped tomatoes (avoid using puree). Increase the heat to caramelize the tomatoes, adding salt to enhance the flavor.
Cover and simmer the tomatoes on the lowest heat for 4-5 minutes, until they soften and begin to bubble.
Stir in spices: cumin, thyme, and paprika to taste—especially if this is your main meal and not just breakfast.
Use a fork or potato masher to gently crush the tomatoes, releasing their juices and blending the flavors.