How to cook delicious shakshuka

What do you need

½ red onion;
2 cloves of garlic;
2 tablespoons olive oil
2 tablespoons tomato paste
1 red bell pepper;
1 kg of canned tomatoes in their own juice (2 cans of 500 g);
1 teaspoon of cumin;
1½ teaspoon paprika
salt to taste;
ground black pepper - to taste;
5-6 eggs;
a few sprigs of parsley.

What else can be added

Canned tomatoes can be replaced with fresh ones. They need to be peeled, and the pulp must be mashed or cut into small cubes.

If your dish lacks meat, fry the sausage cubes with the vegetables.

Ready shakshuka can be sprinkled with cheese. Cheese or feta is best.

How to cook shakshuka

Chop the onion and garlic into small cubes. Place the onion in a skillet with heated oil. Fry over medium heat for about 7 minutes. Add garlic and cook for 1-2 minutes, stirring vegetables.

Add tomato paste and keep on fire for 3-4 minutes. Add the bell peppers, cut into small pieces, to the vegetables and cook for 5-7 minutes. The pepper should soften slightly.

Add tomatoes, caraway seeds, paprika, salt and black pepper to the roast. Stir and cook for 5-7 minutes.

Gently break the eggs into the pan. Reduce heat and keep shakshuka covered for 7-10 minutes. Sprinkle chopped parsley over the finished dish.