Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, egyptian shakshuka. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Egyptian Shakshuka is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Egyptian Shakshuka is something which I have loved my entire life. They are fine and they look fantastic.

Not only is it fun to say, but shakshuka eggs is one of my favorite vegetarian dishes of all time. Made of every-day ingredients-eggs, tomatoes, bell peppers, onions, and garlic-this dish is healthy, satisfying, and packed with flavor. Shakshuka is the perfect weekend breakfast recipe - the sort of baked eggs brunch you want to fill you up on a lazy day.

To begin with this particular recipe, we must prepare a few components. You can cook egyptian shakshuka using 11 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Egyptian Shakshuka:

1. Prepare 2 tablespoon olive oil
2. Make ready 1 onion, finely chopped
3. Prepare 4 cloves garlic, chopped
4. Prepare 1 fresh red chilli, seeded and and finely chopped
5. Get 1 medium red or green pepper, chopped
6. Take 4 tomatoes
7. Prepare 2 teaspoon ground cumin
8. Make ready 1 teaspoon paprika
9. Prepare 6 eggs at room temperature
10. Get 1 tablespoon chopped fresh parsley to serve
11. Prepare Salt and fresh groundly black pepper

The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again. Israeli Shakshuka is extremely easy to make, and this recipe is bound to impress.

Steps to make Egyptian Shakshuka:

1. In a deep frying pan, heat the oil over a medium heat. Sauté the onion, garlic, chilli and pepper together for about 5 minutes until softened, but not browned. - - Chop the tomatoes, then add them to the frying pan and reduce the heat to a simmer for 5 to 10 minutes or until the tomatoes soften, adding a little water if necessary to make a thick sauce. Add the cumin, paprika and allspice and stir.
2. Crack the eggs evenly over the tomato and pepper and continue cooking for about 6 to 8 minutes the whites are set.
3. Season to taste with salt and pepper. Serve hot with scattered with the chopper parsley and warm pita bread or challah.

Shakshuka can be eaten any time of day and is perfect for brunch. In addition, this Israeli classic is filling, healthy, and incredibly low in calories. I know you've all heard of it, and have likely tasted it too.. All that to say, paprika likely made its way into Egypt via other North African countries, since there are not many Egyptian dishes that use this spice. Cumin is native to the Mediterranean and is found in many Egyptian recipes, as is cinnamon, and dates.

So that is going to wrap this up with this special food egyptian shakshuka recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!