Maghrebi Shakshuka

La storia di questo piatto

Shakshuka belongs to the Maghreb table, where eggs, tomato and warm spices meet in a single pan and the whole house gathers around it. This home version keeps that spirit: simple things, generously spiced, shared without ceremony.

Ingredienti

• 2 pcs eggs
• 200 g peeled tomatoes
• 1/4 pcs onion
• 1/2 pcs red bell pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1 tablespoon extra virgin olive oil
• 2 g fine salt
• 1 clove garlic
• 1 tablespoon fresh coriander

Preparazione

1. Cut the onion and bell pepper into roughly 1 cm dice and finely mince the garlic. Heat the oil in a wide pan over medium heat and add the onion, bell pepper and a pinch of salt (about 1 g). Cook for 5-6 minutes, stirring often, until the onion is translucent and the pepper soft, with edges just golden. Add the garlic, cumin and paprika and toast for about 30 seconds, stirring constantly, without letting them darken.
2. Add the peeled tomatoes, crushing them with your hands or a fork. Stir, lower the heat slightly and cook uncovered, stirring occasionally, until the sauce reduces, becomes thick and darker. Taste and adjust the salt, adding the remaining gram or so.
3. With a spoon, make 2 wells in the sauce and break an egg into each, taking care not to break the yolk. Cover with a lid and cook over medium-low heat for 5-6 minutes, until the whites are completely set and opaque while the yolks remain soft. Sprinkle with chopped fresh coriander, or parsley if you prefer, and serve immediately straight from the pan.