Perfect homemade Shakshuka recipe + tutorial

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I made this wonderful one-pot shakshuka several times now, and it is so easy-to-make and so delicious.
If you don't have the energy to grate tomatoes or get many dishes dirty, you need this shakshuka recipe in hand.

 

Shakshuka is a Meditteranean dish of poached eggs in tomato sauce and spices.
It is usually made using fresh tomatoes, but in this version, I decided to use canned finely diced tomatoes that make a great replacement.

Shakshouka is best served along with a freshly baked bread or alongside a slice of bread, challah or buns that are a bit stale, and all you need to do is toast them in the press toaster.

Shakshuka is healthy and nutritious, and although it is considered a breakfast, you can eat it at any time of day.
This vegetarian dish should be eaten warm right when it gets off of the stovetop.

If you ever craved for shakshuka and googled where is the best shakshuka near me, you should definitely take the time and learn how to make this delight at home.
It is super easy-to-make and super delicious. You can, of course, upgrade the shakshuka with components you love, such as parsley, feta cheese, or Bulgarian cheese, etc.


 
How to make the perfect Shakshuka recipe for 3-4 people / Con Delight
Ingredients:
1 Tbsp. olive oil
3 onions, cut into cubes
3 red bell peppers, cut into cubes
3 frozen garlic cubes
3 cans of finely diced tomatoes (400 grams = 14.1 oz. each can, a total of 1200 gram = 42.3 oz.)
2 tsp. salt or according to flavor
A bit of black pepper
2 tsp. sugar or according to flavor
1 tsp. sweet paprika
6-7 L eggs

Preparation:
Preheat the oil in a pan. Add in the onion and pepper and fry on medium heat for 7-8 minutes. Add in the garlic cubes and cook until melted, for about a minute while stirring.
Add in the tomatoes, salt, pepper, sugar, and paprika and mix well. Cook on low heat for 5 minutes. Check flavors.

Make a dent in the stew using a spoon and pour inside an egg. Keep doing so with as many eggs as you want.
Once you finished adding all the eggs, cook with a lid for 10 minutes and serve with a fresh loaf of bread or toasted bread slice.

I don't recommend eating raw eggs with all those salmonella issues. However, if you still want to get runny eggs, just cook the sauce on its own for a more extended period and only then add the eggs.
Enjoy!