Shakshuka: A Flavorful Turkish Delight

Introduction

Shakshuka, also known as "menemen" in Turkish, has its roots in North Africa and the Middle East. The dish was brought to Turkey by Sephardic Jews who migrated from Spain and Portugal. Over time, shakshuka evolved and became an integral part of Turkish cuisine.

In Turkey, shakshuka is often served as a breakfast dish, accompanied by crusty bread, cheese, and olives. It's also a popular brunch option, especially during weekends and holidays.

Ingredients:

- 2 large onions, chopped

- 2 large bell peppers, chopped

- 3-4 garlic cloves, minced

- 1 can (28 oz) crushed tomatoes

- 1 teaspoon paprika

- 1 teaspoon ground cumin

- Salt and pepper, to taste

- 2 tablespoons olive oil

- 2-4 eggs

- Fresh parsley or cilantro, chopped (optional)

- Crusty bread or pita, for serving

Instructions:

1. Heat the oil: 

In a large cast-iron skillet or oven-safe pan, heat the olive oil over medium heat.

2. Sauté the onions and peppers: 

Add the chopped onions and bell peppers to the pan. Cook, stirring occasionally, until they're softened and lightly browned (about 8-10 minutes).

3. Add the garlic and spices:

 Add the minced garlic, paprika, and cumin to the pan. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant.

4. Add the tomatoes: 

Pour in the crushed tomatoes, salt, and pepper. Stir well to combine.

5. Create the wells:

 Use the back of a spoon to create 2-4 wells in the tomato mixture, depending on the number of eggs you're using.

6. Crack in the eggs: 

Crack an egg into each well.

7. Transfer to the oven:

 Transfer the skillet to the oven and bake at 375°F (190°C) for 15-20 minutes, or until the whites are set and the yolks are still runny.

8. Garnish and serve: 

Garnish with chopped parsley or cilantro, if desired. Serve with crusty bread or pita, and enjoy!

Bon appetit 🌚