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the best authentic shakshuka recipe


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Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 3


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Step 1

Finely chop the onion and peppers.

Step 2

Warm a skillet over medium heat and add olive oil. Once hot, add the onion and pepper to the pan.Sauté the onion and pepper over medium-high heat for a couple of minutes until the peppers have softened.

Step 3

Add the chillis, paprika, salt, and pepper. Stir to incorporate them into the onion-pepper mixture. You could also wait and season with salt and pepper just before adding the eggs, to get it exactly right, to your taste.

Step 4

Throw in the cherry tomatoes and leave to simmer for a couple of minutes. I throw them in whole. However, you can also add them diced.

Step 5

Add the canned tomatoes and tomato paste and stir well, to thoroughly combine.

Step 6

Carefully crack the eggs into the pan. Cook for a few minutes until desired. I prefer to cook until my egg whites are cooked, but the yolks are still a little runny.

Step 7

Optionally, top with parsley and serve immediately.

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