In honor of heading to the motherland 🇮🇱 next week, I decided to make this homemade shakshuka!
There are a lot of variations on shakshuka recipes that are so delicious, so make sure to check them out! This is how I made mine:
Cook two tablespoons of oil in a skillet on medium high heat. Add chopped onions, one chopped bell pepper, and 2 minced garlic cloves and cook for around 10 minutes, or until onions are translucent. Add cumin, paprika, red pepper flakes, oregano, salt and pepper to taste. Add 3-4 chopped tomatoes, and cook until 🍅 are soft. This is not common for traditional shakshuka recipes, but I added extra veggies to mine (I added around 1/2 cup of microwaved frozen chopped spinach and 1 peeled and shredded carrot for extra veggies). Add three-four tablespoons of tomato paste (depending on your tomato preference) and stir. Put on low heat and create four divets in your pan for the eggs and crack one egg 🥚 into each divet (4 eggs total). Place a lid on the pan and cook until egg whites are firm. Top with 1/4 cup fresh chopped mint leaves and 1/4 cup chopped fresh cilantro. Enjoy warm with bread 🥖of your choice (I used @traderjoes naan because it’s what I had at home). 💙let me know if you #ahavabite