If you follow me on Instagram, you know I’m freshly back from Marrakesh, Morocco. And I am still living in the tajine/couscous mindset, full of delicious and flavorful vegetables. And guess what? The first tomatoes and bell peppers are out on the farmers market in France!!! (#hardcorefangirling).
Shakshuka is perfect for cooking those ripped tomatoes and red peppers (stuffed eggplants are also great for that 🙂 ). This middle eastern dish is a real trend for our very western big brunches.
I’ve seen recipes everywhere on the Internet. I now share my own recipe adaption which is the easiest in the world.
If you want to impress your friends and family, get the Shakshuka out! You’ll get “ooooohs” and “aaaaahs” when you’ll bring the pan on the table. Guaranteed.
Yield: 4 – Prep time: 10 min – Cooking time: 30 min
What you’ll need
- A cutting board
- A cutting knife
- 1 big deep pan
- a tbsp olive oil
- 1 onion
- 1 garlic clove
- a red bell pepper
- 5 very ripe tomatoes,
- 1 can (14 oz.) tomato puree
- 2 tbsp tomato paste
- 1 tsp cumin
- Salt and pepper
- 4 eggs
- 1 tsp chopped coriander
Here is my philosophy : use whatever you have in your pantry that is close to the ingredients above if it is more convenient for you. Everyday cooking is fun, it should not be a dictatorship !
Moreover, This is how you create unique recipes which will be yours.
*the links of the products I recommend in this article are not affiliated. They are my personal preferences.
Author: Emilie Durand
Emilie is a French food lover, proud Parisian and founder of thefrenchwaytohealth.com. On her website, she shares delicious recipes, health tips and tricks. Her goal is to gather and share the habits and rules that have been used and approved by French people for decades. That means cooking your own meals efficiently, enjoying whole foods, eating mindfully and never ever using the word diet again while losing weight.