This recipe is a slight adaptation of the recipe found here. I wasn't able to find all the spices called for at my grocery store here in China and I added some of the local sausage, but I'm excited to try the full recipe someday. (With the sausage of course - it may not be called for in the original recipe, but it really made shakshuka for me!)
1 tablespoon of olive oil
1 onion (chopped)
3 to 5 cloves of garlic
1/2 bell pepper (diced)
4-inch section of kielbasa (diced)
6 or 7 Roma tomatoes (diced)
1 to 2 teaspoons of parsley (or to taste)
1 teaspoon of chili powder (or to taste)
1 teaspoon of cumin (or to taste)
1 teaspoon of paprika (or to taste)
Pepper (to taste)
Salt (to taste)
Red pepper flakes (optional)
|My shakshuka. So much yumminess!|
1) Lord, bless!
2) Heat about a tablespoon of olive oil in a medium skillet over medium heat and sauté the onions until they begin to soften.
3) Add the garlic and bell pepper and sauté for another 5 minutes or so over medium heat.
4) Mix in the kielbasa, tomatoes (with juice), herbs, and spices and cook for 5 minutes or until the sauce has begun to reduce. If it is too thick after the 5 minutes add a little hot water.
5) Thoroughly stir the sauce, reduce the heat to simmer, and crack the eggs over the sauce, leaving them to rest on top.
6) Cover the skillet and simmer for approximately 10 minutes to allow the sauce to reduce. Remove the skillet from heat when the eggs reach your desired level of doneness. (I prefer them cooked all the way through and found 10 minutes to be just right.)
7) Serve the shakshuka with the flatbread of your choice and enjoy! (If you don't have any flatbread available just eat the shakshuka with a spoon or over some rice - it's delicious either way!)