How to make Shakshuka
- Over medium-high, heat the olive oil in a large heavy bottomed skillet. Once hot, add the garlic and jalapeño.
- When the garlic becomes slightly golden and the jalapeño softens, add the tomatoes. Add the cumin, paprika and tomato paste and stir. Bring to a boil, then reduce the heat and let simmer for 20 to 30 minutes, or until the sauce is fully broken down and thickened.
- Carefully crack the eggs into the tomato sauce. Once the eggs seem to be mostly cooked through — about 8 minutes — cover the skillet to cook the top of the eggs, checking periodically to ensure the yolks don’t get overcooked.
- Remove from heat and garnish with sea salt, black pepper and parsley. Serve with fresh bread.
2 TBS olive oil
6 cloves garlic, diced
1 jalapeño, seeds removed, sliced
8 medium ripe tomatoes, diced
1 TBS tomato paste
flat leaf parsley, chopped
Recipe originally posted by Camille Styles