Shakshuka is the quick recipe you’ve been looking for for dinner

Shakshuka is one of those recipes that turns basic ingredients into a vibrant dish full of personality. The well-seasoned tomato sauce, which is served still bubbling, coats the eggs in a velvety texture that invites you to dip the bread and enjoy every spoonful.

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Perfect for a hearty breakfast, brunch or even a quick dinner, this recipe is so versatile: you can add peppers, feta cheese, chickpeas or even green leaves to change up the flavor without losing the essence.

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To start cooking, start with simple recipes, read the recipe carefully and follow the step-by-step instructions.

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Maintain organization in the kitchen, using basic tools and making sure knives are sharp.

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You should also heat pans and ovens, use low heat to avoid burning food, and pay attention to signs of food such as smell and color.

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Separate and measure all ingredients before lighting the fire. This prevents you from wasting time searching for something in the middle of preparation

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For beginners, low or medium heat is ideal because it gives more time to react and prevents the food from burning.

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Naturally, the first attempts are not perfect. Cooking is a learning process

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Check the recipe:

ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves of garlic, minced
• 1 chopped red pepper
• 2 cans peeled tomatoes (or 4 ripe tomatoes, chopped)
• 1 teaspoon of cumin powder
• 1 teaspoon sweet or smoked paprika
• 1 pinch of cayenne pepper (optional)
• Salt and black pepper to taste
• 4 to 6 eggs
• Chopped parsley or cilantro to finish
• Bread for serving

Preparation method

1. Heat the oil in a large frying pan over medium heat and fry the onions until soft and slightly golden.
2. Add garlic and pepper and sauté for an additional 2 minutes.
3. Add tomatoes, cumin, paprika and chili pepper. Season with salt and pepper.
4. Simmer for 10 to 15 minutes, stirring occasionally, until a thick, rich sauce forms.
5. Using a spoon, make wells in the sauce and crack the eggs, placing one in each space.
6. Cover the pan and let it cook for 5 to 8 minutes, until the whites are cooked and the yolks reach the desired degree of doneness.
7. Garnish with parsley or coriander and serve hot with bread to dip in the sauce.