What to Buy1. Tomatoes - 3 medium (300 grams), the sweeter the better
2. Garlic - 2 cloves
3. Eggs - 3 medium
4. Red bell pepper - 1/4 of a whole one, you can skip it too
5. Hot pepper - 1/4 if you like it just a little spicy, or 1/2 if you like it hot
6. Cilantro - a little for serving, optional
7. Feta (Bulgarian white cheese) - 30 grams for serving, also optional
8. Salt - 1/2 teaspoon
9. Ground black pepper - 1/4 teaspoon
10. Olive oil - 2 tablespoons
11. Sweet paprika (ground sweet red pepper) - 1 teaspoon
12. Onion - 2 small shallots, also optional; if using onion, chop it finely and add it to the pan together with the red pepper, step 6 below
Classic shakshuka doesn't include bell pepper or onion, but they're a nice addition
How to Make It (patience is key - do this right and it'll be better than at a restaurant)
1. Boil water in a kettle, score a cross on top of the tomatoes and pour boiling water over them to fully cover them, let sit for 7-8 minutes
2. Peel the garlic and slice it crosswise, as shown in the picture
3. Cut the pepper into pieces about two by two centimeters, or triangles, it doesn't really matter
4. Once 7-8 minutes have passed, drain the hot water off the tomatoes and pour ice-cold water over them - this makes them easier to peel
5. Peel the tomatoes, cut out the core and dice them finely
6. Put a small pan on the stove and pour in two tablespoons of olive oil, about level 6 if induction, or medium heat; after a minute, once the pan is hot, add the bell pepper and fry, stirring, for about a minute, then add the hot pepper and garlic and fry, stirring, for another minute - the pepper will become dull in color and the garlic slightly yellow; the key is not to overcook the garlic, once it starts to yellow it's ready
7. Add the diced tomatoes, mix everything well and wait until it starts to simmer, then lower the heat to level 5, cover with a lid and simmer for about 7 minutes, stirring occasionally
8. Before adding the eggs, add 1/2 teaspoon of salt, black pepper, and don't forget the sweet paprika
9. Mix everything well, carefully crack the eggs in one at a time as shown in the picture, and without changing the heat, the tomatoes should simmer gently; leave uncovered for about 6-7 minutes. The shakshuka is ready when the whites are set and white, while the yolks are still runny; if you like the yolks well done, cover with a lid for a minute and turn off the heat - they'll finish cooking under the lid, though then it'll be a "hard-yolk" shakshuka :)
On the stove, it all takes about 15-20 minutes total, depending on the stove and the eggs
Serve the finished shakshuka with cilantro and/or crumbled feta, and it's best of all with bread or pita. Enjoy your meal!
2. Garlic - 2 cloves
3. Eggs - 3 medium
4. Red bell pepper - 1/4 of a whole one, you can skip it too
5. Hot pepper - 1/4 if you like it just a little spicy, or 1/2 if you like it hot
6. Cilantro - a little for serving, optional
7. Feta (Bulgarian white cheese) - 30 grams for serving, also optional
8. Salt - 1/2 teaspoon
9. Ground black pepper - 1/4 teaspoon
10. Olive oil - 2 tablespoons
11. Sweet paprika (ground sweet red pepper) - 1 teaspoon
12. Onion - 2 small shallots, also optional; if using onion, chop it finely and add it to the pan together with the red pepper, step 6 below
Classic shakshuka doesn't include bell pepper or onion, but they're a nice addition
How to Make It (patience is key - do this right and it'll be better than at a restaurant)
1. Boil water in a kettle, score a cross on top of the tomatoes and pour boiling water over them to fully cover them, let sit for 7-8 minutes
2. Peel the garlic and slice it crosswise, as shown in the picture
3. Cut the pepper into pieces about two by two centimeters, or triangles, it doesn't really matter
4. Once 7-8 minutes have passed, drain the hot water off the tomatoes and pour ice-cold water over them - this makes them easier to peel
5. Peel the tomatoes, cut out the core and dice them finely
6. Put a small pan on the stove and pour in two tablespoons of olive oil, about level 6 if induction, or medium heat; after a minute, once the pan is hot, add the bell pepper and fry, stirring, for about a minute, then add the hot pepper and garlic and fry, stirring, for another minute - the pepper will become dull in color and the garlic slightly yellow; the key is not to overcook the garlic, once it starts to yellow it's ready
7. Add the diced tomatoes, mix everything well and wait until it starts to simmer, then lower the heat to level 5, cover with a lid and simmer for about 7 minutes, stirring occasionally
8. Before adding the eggs, add 1/2 teaspoon of salt, black pepper, and don't forget the sweet paprika
9. Mix everything well, carefully crack the eggs in one at a time as shown in the picture, and without changing the heat, the tomatoes should simmer gently; leave uncovered for about 6-7 minutes. The shakshuka is ready when the whites are set and white, while the yolks are still runny; if you like the yolks well done, cover with a lid for a minute and turn off the heat - they'll finish cooking under the lid, though then it'll be a "hard-yolk" shakshuka :)
On the stove, it all takes about 15-20 minutes total, depending on the stove and the eggs
Serve the finished shakshuka with cilantro and/or crumbled feta, and it's best of all with bread or pita. Enjoy your meal!
