Shakshuka is a vibrant, spicy, and comforting dish that originates from North Africa and the Middle East, known for its rich flavors and simple ingredients. It’s a versatile recipe that can be enjoyed for breakfast, brunch, or even dinner, making it a favorite for its ease and heartiness. This particular Shakshuka recipe elevates the traditional dish with the addition of fragrant spices like cumin and smoked paprika, giving it a smoky depth that perfectly complements the sweetness of the bell peppers and the acidity of the tomatoes. The use of B-well Canola Oil ensures a healthy start, keeping the dish lighter without compromising on flavor.
Shakshuka
2 tablespoons B-well Canola Oil
1 onion, diced
2 bell peppers, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon smoked paprika
1 can (400 g) crushed tomatoes
6 – 8 eggs
Salt and pepper to taste
Fresh coriander or parsley for garnish
1 cup shredded cheese (optional)
1 loaf of crusty bread or pita for serving.
· In a skillet, heat B-well Canola Oil over medium heat.
· Sauté onions, bell peppers, and garlic until softened.
· Add cumin and smoked paprika, stir well.
· Pour in crushed tomatoes and simmer for 10 minutes.
· Transfer the tomato mixture to a greased baking dish. If making ahead, cover the baking dish and refrigerate overnight.
· In the morning, make small wells in the sauce and crack eggs into them evenly.
· If you like, sprinkle shredded cheese over the top.
· Preheat the oven to 180°C and bake for 25 – 30 minutes or until the eggs are cooked to your liking.
· Season with salt and pepper, and garnish with fresh herbs.
· Serve hot with slices of crusty bread or pita on the side.
