Shakshuka
This delicious recipe from @fitaliancook is so much more than it might seem at first glance – it's one of Israel's national dishes for a reason. Simply serve with some bread, dip in, and enjoy.
The Adamant® Comfort Pan This pan is ideal for preparing this dish and is suitable for all types of cooktops. Thanks to its excellent heat conductivity, it allows for both gentle and crispy frying. This makes the Adamant® Comfort pan a true all-rounder on the stovetop.
Have fun trying it out.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 8 | Bump tomatoes |
| 1 | red bell pepper |
| 2 cloves of garlic | |
| 2 small onions | |
| 4-5 eggs | |
| 3 tbsp | olive oil |
| 1 tbsp | tomato paste |
| 2 tsp each of cumin and sweet paprika | |
| Pinch of sugar | |
| Pepper and salt to taste | |
| 1 tsp | Coriander (or parsley) |
| Optional Chili | |
| 1 | Baguette for dipping |
Instructions
Step 1 of 6:
Heat pan over medium heat and sauté the finely chopped garlic, onions, and peppers in olive oil for approx. 3-4 minutes.
Step 2 of 6:
Meanwhile, cut tomatoes into large pieces.
Step 3 of 6:
Add sweet paprika and cumin to the pan and sauté for one minute (this releases the aromas) - then add the tomatoes.
Step 4 of 6:
Add 1 tbsp tomato paste to the pan, stir everything well, put the lid on, and let it simmer for approx. 15 minutes.
Step 5 of 6:
Season with salt, pepper, and sugar; if you like, add a little more cumin.
Step 6 of 6:
Add eggs to the pan, spread the egg whites slightly with a fork if necessary (careful, the yolk should remain intact), put the lid on, and let it set for approx. 5 minutes. Top with cilantro or parsley and serve with baguette.
