Best shakshuka recipe:easy and tasty shakshuka recipe

 Shakshuka recipe 

Prepare your taste buds for a tantalizing culinary experience with Shakshuka - an undeniably effortless, yet remarkably delectable, baked egg recipe. This egg-based masterpiece, which is as suitable for brunch as it is for dinner, is a harmonious intermingling of smoky, sweet peppers and rich, creamy eggs, fused together with tangy yoghurt and salty feta - resulting in a gastronomic sensation that will leave you salivating for more.

Not only is this dish a mouth-watering delight, but it also packs a substantial nutritional punch, providing you with a plethora of essential nutrients to nourish your body. Each serving of this tantalizing dish offers a hefty 462 kcal of energy, 26g of muscle-building protein, 28g of carbs (of which 25g are sugars), 25g of fat (of which 8g are saturates), a generous 8.5g of fiber, and a savory 1.4g of salt.

Preparation time

less than 30 mins

Cooking time

10 to 30 Mina 

Serves

Serves 4

Ingredients

• 2 large-onions(thinly sliced)
• 3 tbsp-olive oil
• 4-garlic cloves(finely chopped)
• 4-peppers, preferably mixed colours(cut into long slices)
• ½ tsp-caraway seeds
• ½ tsp-cumin seeds
• 1 tbsp-tomato or red pepper purée
• ½ tsp-cayenne pepper
• 1 small bunch fresh coriander(roughly chopped)
• 2 x 400g-tins tomatoes
• 8 free-range eggs
• 8 tbsp-thick natural yoghurt or labneh
• salt and freshly ground black pepper
• 1 small bunch fresh parsley( roughly chopped)
• 85g/3oz feta(crumbled)
• 8 free-range eggs

METHOD

1. Begin by heating up the delectable olive oil, with its distinct and potent flavor, in a lustrous and colossal frying pan, adorned with a lid that adds to the luxuriousness of the kitchenware. Then, add the onions, chopped with precision, and peppers, with their vibrant colors and crisp textures, and season with a pinch of salt and pepper, infusing the dish with a dash of savory and piquancy. Allow the ingredients to cook on a medium heat, a delicate balance of fire and time, until they are softened, but not too much, as to lose their texture and bite.
2. Next, add the garlic, its pungent aroma wafting through the kitchen, and let it sizzle and infuse its essence into the mixture for a further 2 minutes. With a graceful and sophisticated gesture, sprinkle in the cumin and caraway seeds, with their exotic and enticing flavors, and the cayenne pepper, a dash of spiciness that tantalizes the taste buds.
3. Stir in the tomato or red pepper purée, with its rich and robust taste, and let it cook for a couple more minutes until the paste begins to separate, the flavors intensifying and melding together in perfect harmony. As the aroma fills the kitchen, add the tomatoes, plump and juicy, with a splash of water, the sound of which sizzling and steaming in the pan, adds to the symphony of sounds and sensations that comprise this dish.
4. Let the ingredients simmer, slowly and patiently, for a generous 10 minutes, uncovered, allowing the flavors to meld and develop, and the texture to thicken and become more luxurious. At the 5-minute mark, take a moment to savor and taste, and add a hint of sugar, a sweet and subtle touch that enhances the flavor profile of the dish, if necessary. As you stir, keep an eye on the texture, a delicate balance between being runny and dry, adjusting as needed with another splash of water.
5. Once the sauce has reduced and is rich and velvety, stir in the herbs, a handful of fresh and aromatic greens that add to the dish's sophistication and depth of flavor. With great care and attention to detail, make 8 small wells in the sauce, perfect little cradles for the eggs that will soon adorn the dish.
6. Break an egg into a cup, with its golden yolk and delicate egg white, and carefully drop it into a well, repeating with the remaining eggs, with a skillful and precise hand. Cover the pan, allowing the eggs to cook for a few more minutes, until the egg whites are just set, and the yolks remain runny and decadent.
7. Finish the dish with a sprinkle of crumbled feta, a tangy and salty addition that enhances the flavors and textures of the dish, and serve with a side of yoghurt or labneh, creamy and cool, a perfect balance to the warm and savory flavors of the dish

Tips

In the realm of culinary exploits, it may prove to be quite the conundrum to uncover ample room within the recesses of a singular, gargantuan frying pan, so as to accommodate the entirety of 8 oviparous orbs. Should such an endeavor prove to be a futile pursuit, one plausible recourse could be to split the sauce into two separate vessels, in order to avoid an impasse.

Should one seek to incorporate an additional element of nutritional value to this dish, it may prove to be judicious to add a sum of 100 grams of kale or perhaps even some vibrant rainbow chard to the melange, precisely when the finely chopped alliums are in the midst of their own cooking process.