Shakshuka With Red Peppers and Cumin
Shakshuka With Red Peppers and Cumin is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt.
Stir and cook over medium heat for about 8 minutes to allow the peppers to soften.
Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce.
Taste for seasoning.
Make 8 little dips in the sauce.
Gently break the eggs and carefully pour each into its own dip.
Do the same with the yolks.
Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks.
Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process).
Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.