HOW TO COOK DELICIOUS SHAKSHUKA with cheese

Shakshuka can be eaten for breakfast, lunch, or dinner, with bread or pita that can be dipped into the sauce.

I prefer shakshuka eggs more runny. If this is your preference also, let the sauce reduce for a few minutes before cracking the eggs on top then, cover the pan and cook the eggs to taste. Garnish with the chopped parsley, if desired or optional only.

INGREDIENTS

1 tbsp olive oil or vegetable oil

1 onion, peeled and diced

2 clove garlic, minced

1 bell pepper, seeded and chopped( if available)

3 ripe diced tomatoes,

1 tbsp. tomato paste

1/2 tsp. mild chili powder

1/2 tsp. cumin

1/2 . paprika

Pinch of sugar (optional, to taste)

Salt and pepper, to taste

3eggs

1/2 tbsp fresh chopped parsley (optional, for garnish)

DIRECTION

Heat the large skillet or pan.

Slowly warm olive oil or vegetable oil in the pan.

Add chopped onion, sauté for a few minutes until the onion begins to soften.

Add garlic and continue to sauté till mixture is golden brown

Add tomatoes and tomato paste to pan, stir until blended.

Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce. 

Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce.

Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn't reduce too much, which can lead to burning.

Add parmesan cheese. Cover 2 mins.

At this point, you can taste the mixture and spice it according to your preferences.

DONE!

HAPPY EATING.

THANK YOU AND GOD BLESS❤