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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat olive oil in a skillet over medium heat.
Sauté onions until softened.
Add bell pepper and cook for about 5 minutes until tender.
Stir in garlic and cook for 30 seconds until fragrant.
Add tomatoes, paprika, cumin, black pepper, and salt. Simmer until tomatoes break down into a thick sauce.
Make small wells in the sauce and crack eggs into them.
Cover the pan and cook until egg whites are set while yolks remain soft, or cook longer for firm yolks.
Garnish with chopped spring onions or parsley and serve immediately with warm bread.
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For a more authentic Algerian flavor, use ripe tomatoes and good-quality olive oil.
Fresh bread is the traditional accompaniment, making it easy to scoop up the rich, flavorful sauce.
Can I use canned tomatoes instead of fresh?
Yes, but fresh ripe tomatoes will give a more authentic flavor.
What type of bread pairs well with Shakshuka?
Fresh bread is traditional, but any crusty bread will work well.
Can I make Shakshuka spicier?
Yes, you can add chili flakes or fresh chili for extra heat.
How do I know when the eggs are cooked?
The egg whites should be set while the yolks remain soft, or cook longer for firm yolks.
Is Shakshuka suitable for dinner?
Yes, it can be enjoyed for breakfast, brunch, or a light dinner.
