Mama’s Lebanese Shakshuka Recipe
1 large Yellow Onion, chopped
2 Green Peppers, chopped
6 Vine-ripe Tomatoes, chopped
1/2 cup Tomato Sauce
1 tsp Sugar
2 cloves Garlic, peeled & chopped
1 tsp Ground Coriander
1/2 tsp Ground Cumin
3 tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste
Heat 3 tbsp of olive oil in a large cast-iron skillet or a deep frying pan. Once the oil is hot enough, add the onions and saute them until they soften. Next, add the green peppers, garlic, spices, pinch of salt, and pepper. Cook, stirring frequently, for about 10 minutes, until the vegetables have softened.
Once the onions and peppers are ready, add the chopped tomatoes, tomato sauce, and sugar. Let the mix simmer until the juice of the fresh tomatoes begins to reduce. Taste and adjust the seasoning to your liking.
My mama’s Lebanese Shakshuka recipe is usually enjoyed in parts of Lebanon as a side for fish dishes. We used to enjoy mama’s shakshuka as a main with pita and french fries on the side.
To prepare the shakshuka you see in the photo above, using a wooden spoon, make an indentation or “well” in the tomato mixture. Gently crack an egg into the indention. Then, reduce the heat, cover the skillet, and cook on low until the egg whites are set.
Uncover and add more black pepper, or crushed red pepper, if you like.
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