Fresh parsley or chopped cilantro
Preparation
Start by lightly rinsing the legumes. Chop the tomatoes into small pieces, slice the onion, and cut the bell peppers into thin strips or small dice, depending on your preference.
For a large bowl or saucepan, heat the olive oil to test it. This gives your eyes a break and allows you to observe it for a few minutes, just until it needs to be cleaned and rinsed until it reaches a beautiful golden color.
Next, add the chopped garlic and the bell pepper pieces. Mix well and cook gently for several minutes until the peppers soften and release their full flavor.
Add the crushed tomatoes, paprika, cumin, salt, and pepper. Mix well, then simmer gently for 15 to 20 minutes. The tomato sauce should thicken and become fragrant.
The sauce should be well prepared; Make sure to create small gaps in the pan so you can gently remove the eggs. Cover the pan and cook the pancakes for a few minutes, until the whites are set and the yolks are cooked to your liking.
Before serving, add a little parsley or cilantro for a touch of freshness.
Tips for preparing your shakshuka:
For an even more flavorful shakshuka, use a good quality tomato sauce if you're looking for a naturally sweet and aromatic sauce. You can also add zucchini, eggplant, or other seasonal vegetables.
For a more refined presentation, add a pinch of paprika or a touch of harissa. For a more indulgent version, incorporate some of the ingredients from cheese or snacks you've enjoyed while traveling.
Shakshuka is best enjoyed hot, with fresh bread for dipping. It can be served for breakfast, lunch, or dinner, making it a light meal.
Simple, economical, and colorful, this shakshuka with eggs and legumes proves that the best recipes are often those that use simple and flavorful ingredients. It's a dish that brings the whole family together around a homemade meal, prepared with love and tradition.
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