Shakshuka is generally a Mediterranean dish which can be eaten any time of the day. I normally eat it for brekfast, but some people claim that it is also great for brunch and even dinner. It is a great source of protein and traditionally does not contain any meat, so some of you, my vegetarian friends should love it!
After growing my own thyme for several weeks I decided to add it to my shakshuka and it really made the dish taste better!
Pro tip: It is best if you cook your shakshuka over medium heat and in a nonstick pan.
- 6 eggs
- 1 tsp chili flakes
- 1 tsp of cumin
- 1 tsp of smoked paprika
- Cooking spray
- 1 red onion
- 1 bell pepper
- 2 cloves of garlic
- 3 cups of diced tomatoes
- 2 tbsp of tomato paste
- Thyme for garnish
How to make:
Dice red onion and mince garlic. Heat cooking spray over medium heat and cook onions until soft. Add garlic and cook for 30 seconds more.
Duce bell pepper and add it to a pan. Cook until softened for 7-9 minutes.
Add tomato paste along with diced tomatoes (best ones I have tried is Hunt’s) and bring to a boil.
Add cumin, salt, chili flakes and paprika and mix well. Crack 6 egg, cover with a lid and cook for 7-10 minutes over medium heat.
Garnish with fresh thyme and enjoy!