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We are in Southern France, living for 4 months in a small house in Carcassonne. As I told you already: the kitchen is small & the kitchen equipment is limited. So cooking is somewhat of a challenge … However, what fits is Shakshuka.
… & you may prepare it for breakfast as well as for dinner! (We almost never have lunch here, but of course it’s also a delicious simple lunch!)
Some years ago I posted a Shakshuka recipe – I think it’s time & appropriate to renew the post & add some simplifications fitting into our present-day life.
Back then I stated: Shakshuka is everywhere!
Then Shakshuka was some sort of It-meal because it seemed that any food blogger had just stumbled across Shakshuka.
Then I created some Shakshuka from the scratch – today I live w/ some simplifications. Both versions will be found in this post.
Let’s begin w/ the classic approach – as far as even definable (because there are lots of variations of the recipe) – we need:
- fresh chili peppers
In the classic approach there is a lot of chili peppers involved … My better half isn’t so fond of chili (& for me only a light chili flavour is fine!): therefore I reduced the chili factor considerably – instead I use bell peppers.
So we need now – adjusted to our preferences:
- spring onions
- beef tomatoes
- red bell peppers
- tomato purée
- cumin, coriander & sweet paprika (all ground)
- … & eggs!
In the beginning there is some serious chopping work to be done.
Afterwards we start w/ adding chopped spring onions & pressed (or minced) garlic to a frying pan w/ some olive oil. Stir & fry for some minutes. Add chopped red bell peppers, the chopped tomatoes, the tomato purée. Continue stirring & frying.
Finally add the spices (incl. maybe a pinch of ground chili!) & let the mess simmer … until all seems soft. Gradually add some water … the mess shouldn’t get too firm nor should it get too runny. Add salt & pepper to taste … & a pinch of sugar …
Up to now about 25 min have gone: w/ a tablespoon we form some depressions & crack an egg in each.
We put a lid on the frying pan & let it simmer for about 5 min … to get some soft eggs …
… or we let it simmer for another 5 min – i. e. 10 min altogether – for some firm eggs.
What to do to reduce the whole process?
- Start w/ chopped spring onions & fresh garlic (pressed or minced) in olive oil …
- Add canned Italian tomatoes already chopped & crushed … (forget about the bell peppers!)
- Add ground spices & salt & pepper … (reduce to ground cumin or ground coriander – whatever available!)
- Let it simmer & reduce to a thickly mess …
- Add eggs …
Serve w/ some chopped parsley – not only for decoration, but also for additional fresh flavour!
(You may substitute parsley by fresh coriander if you like.)
- 1-2 tbsp olive oil
- 5-6 spring onions (chopped)
- 1 clove of fresh garlic (pressed or minced)
- 1-2 fresh chili (minced) – optional
- 2 bell peppers (chopped)
- 2 beef tomatoes (chopped w/o pits)
- 1 small can tomato purée 70 g
- a pinch of sugar
- 1 tsp cumin
- 1 tsp sweet paprika
- 1 tsp ground coriander
- 1/2 tsp ground chili – optional
- 50 – 100 ml water
- 5 eggs
- fresh parsley (chopped)
- salt & pepper (to taste)
- Chop the spring onions, the bell pepper & the tomatoes.
- Heat the olive oil in a pan & add pressed garlic & spring onions.
- Optional: add chopped fresh chili.
- Stir & fry until starting to get soft i. e. 3-4 min.
- Add chopped bell pepper & continue stirring & frying.
- Add tomatoes, tomato purée & sugar & continue …
- Add spices (cumin, paprika, coriander).
- Optional: add ground chili.
- Stir until well combined & let it simmer for about 10 min.
- Add salt & pepper to taste.
- Add water – step by step: the mess in the pan shouldn’t get too dry nor should it get too liquid.
- Let it simmer for about another 10 min.
- With a spoon make holes in the mess.
- Crack an egg into each hole.
- Cover the pan & let it simmer for about 5 – 10 min depending how soft you like the eggs.
- Add chopped parsley before serving.