Shakshuka with Berbere
Shakshuka is a classic dish from North Africa and the Middle East in which eggs are poached in a flavorful tomato sauce with onions and spices. In this version, shakshuka gets an Ethiopian twist with the addition of aromatic berbere spice. The result is a hearty and comforting dish with deep, spicy flavors. Perfect to serve with bread to soak up the rich sauce.
About 30 min
Vegetarian
Ingredients
- 4 eggs
- 2 yellow onions
- 2 red bell peppers
- 3 garlic cloves
- 3 tablespoons olive oil
- 1.5 tbsp berbere
- 1 tsp cumin
- 1 tsp paprika
- 400 g crushed tomatoes
- 2 tbsp tomato paste
- 1 tbsp honey
- 2 tbsp sherry vinegar or red wine vinegar
- salt
- black pepper
SERVING
- 1/3 dl cilantro
- 1/3 dl parsley
- 4 st ägg
- 2 st gula lökar
- 2 st röda paprikor
- 3 st vitlöksklyftor
- 3 msk olivolja
- 1,5 msk berbere
- 1 tsk spiskummin
- 1 tsk paprikapulver
- 400 g krossade tomater
- 2 msk tomatpuré
- 1 msk honung
- 2 msk sherryvinäger eller rödvinsvinäger
- salt
- svartpeppar
SERVERING
- 1/3 dl koriander
- 1/3 dl persilja
Instructions
Cooking Mode
- Slice the onion and bell pepper, and finely chop the garlic.
- Sauté the vegetables in olive oil over medium heat until they are tender and begin to brown.
- Add the berbere, cumin, and paprika, and sauté for another minute or so to bring out the flavors.
- Stir in the crushed tomatoes, tomato paste, honey, and sherry vinegar. Let it simmer for about 10–15 minutes until the sauce thickens.
- Season the tomato sauce with salt and pepper.
- Make small wells in the sauce and carefully crack an egg into each well. Reduce the heat and let it simmer, covered, for about 5–7 minutes, or until the egg whites have set but the yolks are still creamy.
- Let the shakshuka cool slightly, then top with chopped herbs and crumbled feta cheese. Drizzle with olive oil and serve with pita bread or sourdough bread.
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