Ingredients
For the Tomato Sauce:
2 tablespoons olive oil-30g
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium bell pepper, finely chopped
4 medium tomatoes, diced
1 teaspoon paprika (sweet or smoked)
1 teaspoon ground cumin-5g
1/2 teaspoon turmeric-2.5g
1/4 teaspoon chili flakes-1.2g
Salt-5g
black pepper-5g
1/4 cup fresh parsley or cilantro, chopped
For the Eggs:
4-6 eggs
1 tablespoon butter or additional olive oil (optional)
Instructions
1. Prepare the Sauce
Heat olive oil in a large skillet or frying pan over medium heat. Add the chopped onion and sauté until softened and golden. Stir in the minced garlic, bell pepper, paprika, cumin, turmeric, and chili flakes (if using). Cook for 1-2 minutes until fragrant. Add the diced tomatoes and simmer for 10–15 minutes until the mixture thickens slightly.
2. Incorporate the Tea
Pour in the black tea seasoning and stir well. Let the sauce simmer for another 5 minutes to blend the flavors. Taste and adjust seasoning with salt and pepper as needed. Stir in the fresh parsley or cilantro.
3. Cook the Eggs
Make small wells in the sauce with a spoon and crack an egg into each well. Cover the pan with a lid and cook for 5–8 minutes, or until the egg whites are set but the yolks remain runny (or cook longer for firmer yolks).
4. Serve
Garnish the shakshuka with additional parsley or cilantro. Serve hot with warm crusty bread, pita, or flatbread for dipping.
Spice Level: Adjust the chili flakes for a milder or spicier shakshuka.
Additions: Enhance the dish with crumbled feta cheese or olives before adding the eggs.
Tea Shakshuka is a vibrant, satisfying meal that pairs perfectly with a side salad or a cup of tea. It’s ideal for breakfast, brunch, or even a light dinner!