Shakshuka in a frying pan

We prepare the necessary products, for which:

- peel the onion and garlic cloves from the husk, then chop the onion into small cubes, and chop the garlic with a knife,

- bulgarian pepper, and you can take any - green, yellow or red, mine, remove the seeds and stalk, and cut the pulp into small cubes,

- wash the tomatoes, wipe with a paper towel and cut the tomatoes into small cubes, put everything in a bowl, drain the extracted juice there,

- greens, for example, spinach is ideal, but you can also use cabbage, chard and even sorrel, wash, dry and chop coarsely. If there are hard veins in the greenery, cut them out,

- fresh cilantro leaves are washed, dried, coarsely chopped and put aside for now, since they will only be needed to decorate the finished dish.

Now that everything is ready, you can proceed to cooking the dish itself. To do this, we put a large cast-iron frying pan on medium heat. You can take a non-cast-iron one, but traditionally shakshuka is prepared in it. Pour oil into the pan and heat it up. Next, put the onion, garlic and bell pepper in the pan. Cook everything together, stirring occasionally, for 8 minutes. Vegetables during this time should become soft, but not toasted to a crust. If the vegetables start to burn, the fire should be reduced.

Now add smoked paprika, ground cumin and coriander, red pepper flakes (can be replaced with powder), as well as salt (a little should be left to sprinkle the finished dish), granulated sugar and tomato cubes along with juice. Mix everything and cook for 10 minutes, stirring everything from time to time. During the specified time, the sauce should thicken a little.

Add chopped greens, pour in thick cream, stir again and cook everything together for another 10 minutes, not forgetting to mix the dish sometimes. Remove the pan from the heat and make six holes in the resulting sauce. In each hole we break an egg, trying not to damage the yolk. Pour a little hot sauce on the whites with a spoon - this will help the whites cook a little faster than the yolks and the latter will remain liquid.

Sprinkle the future shakshuka with salt left for later. Crumble the cheese and sprinkle it with shakshuka on top, around the eggs. Return the pan to the fire, heating is weak. Cover with a lid and cook the shakshuka for 5-7 minutes. The time may vary. You need to focus on the readiness of proteins and the desired degree of liquid yolks.

Sprinkle the finished dish with chopped coriander and serve it on the table warm, ideally with fragrant fresh bread that can be dipped in sauce.

By the way, tomato sauce for shakshuka can be prepared earlier. In this case, the breakfast dish will be prepared very quickly. The sauce is stored in the refrigerator for 2 days without any problems. It can also be frozen for up to 2 months. When cooking, the frozen sauce should be heated directly in the pan and continue to cook shakshuka according to the recipe.