Shakshouka
Algerian skillet of peppers and tomatoes simmered with garlic and harissa, finished with eggs poached on top. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Easy
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Ingredients
- 6 pc tomato
- 2 pc red bell pepper
- 2 pc green pepper
- 1 pc onion
- 4 pc garlic clove
- 1 tbsp harissa
- 1 tsp ground cumin
- 1 tsp paprika
- 6 pc egg
- 3 tbsp olive oil
- 1 bunch parsley
- 1 tsp salt
Steps
- Sauté chopped onion and peppers in olive oil for 10 minutes until softened and beginning to char.
- Add minced garlic, cumin, paprika, and harissa; cook 30 seconds.
- Stir in chopped tomatoes and salt and simmer 15 minutes until thickened.
- Make 6 wells in the sauce and crack an egg into each.
- Cover and cook on low heat for 6 minutes until whites are set but yolks remain runny.
- Scatter chopped parsley and serve straight from the pan with crusty bread.
Diet tags are added by the recipe's author.