Shakshuka classic

A cast-iron frying pan is best suited for cooking shakshuka. It must first be put on fire and preheat olive oil in it. If there is no olive oil, you can take any vegetable.

Cut the peeled onion into half rings and send it to the frying pan. Add chopped garlic to the same place. Do not use a garlic chopper, cut the garlic, then it will give its taste and aroma better. Fry them on medium heat for a few minutes.

At this time we will prepare tomatoes. They need to be peeled. To do this, boil the water in advance and lower the tomatoes cut crosswise into it. We keep them in boiling water for a minute and immediately move them into cold water. Then the skin can be easily removed. Tomatoes are cut into medium cubes.

Bulgarian pepper is cut into strips, sharp rings. We put tomatoes and both types of pepper in the pan. Now you need to mix everything well and put it out for a few minutes. The fire is slightly reduced so that our sauce does not burn.

Next, add tomato paste to the sauce. I like to use mashed tomatoes, they are more natural and delicious, but they need more, about half a glass. And pour a little water or broth, see here to taste. The sauce will turn out a little liquid, it's not scary, we'll boil it.

Now the most important thing is spices. It is they who will turn ordinary scrambled eggs with tomatoes into the famous shakshuka. Be sure to add cumin, cumin and coriander - their combination will give the dish a unique oriental flavor. Paprika, basil, oregano - this is already to your taste, but without the above three it will not be the same.

So, we salted and seasoned the sauce, it boiled and thickened, it was time for eggs. We make small depressions in the sauce with a spoon and break the eggs into them. Try not to break the yolk at the same time. Now we reduce the fire and bring the eggs to readiness - the protein should seize, and the yolk should remain liquid. It will take about five minutes.

It remains to wash and cut the greens, it is better if it is cilantro, but dill and parsley will do. Sprinkle shakshuka with herbs and serve to the table. Traditionally, this is done right in the pan in which it was cooked, so it turns out even tastier.