Delicacies Have you tried the egg shakshuka?

This meal is known to be a crowd pleaser and great for when you have guest as well as a meal to share with your family.

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Egg shakshuka play

Egg shakshuka

(shapemagazine)
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This egg meal is great for vegans and any other protein and vegetable lover.

This meal is known to be a crowd pleaser and great for when you have guest as well as a meal to share with your family.

For those who haven't tried it and are eager to, heres what you would need.

Serves: 4-6
Prep: 8 minutes
Cook: 27 minutes

Ingredients:
1/4 cup extra virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, thinly sliced
1 large orange bell pepper, thinly sliced
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon crushed red pepper
 
2 14.5-ounce cans organic salt-free fire-roasted diced tomatoes
6 large eggs
freshly ground black pepper
1/4 cup snipped fresh cilantro
1/4 cup shredded fresh basil

Directions:
1. Preheat oven to 400°F. In an oven-safe large skillet, heat oil over medium. Add onion and sweet peppers, and cook, stirring, for 4 to 5 minutes or until vegetables are tender. Add cumin, paprika, crushed red pepper, and garlic; cook for 2 minutes more.
2. Stir in diced tomatoes and bring to a boil. Reduce heat and simmer, uncovered, about 10 minutes or until thickened.
3. Crack eggs into skillet over tomato mixture. Transfer skillet to oven and bake, uncovered, for 7 to 10 minutes or until eggs are just set (yolks should still be runny).
4. Remove from oven and sprinkle with black pepper. Garnish with cilantro and basil; serve immediately.

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