Shakshuka Recipe

Peel the onion and garlic, finely chopping. Separate the red bell pepper and red chili pepper from the seeds and partitions. Cut the red bell pepper into medium cubes, chop the red chili pepper.

Heat a pan with olive oil (2 tbsp) and sauté finely chopped onion and garlic until pulp, 5 minutes. Chop. Prepare red bell pepper and red hot pepper, stirring for 5–7 minutes. Toss the vegetables with smoked paprika and add the tomato paste, stirring for 2 minutes. Then add the tomatoes, bring to a boil and simmer over low heat for 20–25 minutes, the mass should become heavy and thick. Season with salt and pepper (to taste).

While the base of the classic shakshuk is ready, make the sauce. Place the sesame paste in a bowl and gradually pour 100 ml of ice-cold water, whisking well with a whisk. Add lemon juice and salt to taste. Garnish with sesame seeds and paprika, drizzle with olive oil (1 tbsp).

Make grooves in the tomato mass in the pan. Stir in the eggs in them. Bake over low heat until the protein is thickened (solidified). Chop the parsley and sprinkle with shakshuka. Serve with tahini sauce, olives and warm batten.