Creamy Shakshuka
This creamy shakshuka captures the vibrant flavors of Tunisia while infusing each bite with a velvety, savory richness.
Ingredients
- 1 tbsp Olive Oil
- 1 Medium sized onion, chopped
- 1/2 Green Pepper thin strips
- 1/2 Bell Pepper thin strips
- 1 tbsp Tomato Paste
- 3-4 Roma Tomatoes
- 1 tbsp Minced Garlic
- 1/2 cup Heavy Cream
- 3 Eggs
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Paprika
- 1/2 tbsp Cumin
- 1/2 tbsp Tumeric
- 1/2 tbsp Red Pepper Flakes or Cayenne Optional
- 1/2 tbsp Coriander Optional
- 1 tbsp Water
- Salt and pepper to taste
Instructions
- In a heated saucepan with olive oil, heat onion, green pepper and red pepper until onions are translucent.
- Add the tomato paste and incorporate it into the veggie mix for 1 minute. Then add in the spices and continue sautéing the spices and veggies for another 2 minutes.
- In the saucepan, add the garlic, tomatoes, water and mix. Then add the heavy cream and continue stirring. Let it simmer for 5-10 minutes or until sauce thickens.
- Crack the eggs on top of the shakshuka, cover with a lid, and cook until you achieve your preferred egg consistency.