– 2 Tablespoons extra virgin olive ol – 1 medium yellow onion roughly chopped – 28 ounces canned peeled whole tomatoes and their liquid (or blanched, peeled whole tomatoes) – 24 ounces of Italian strained tomatoes or tomato sauce – 8 ounces canned tomato purée – Sea Salt – Ground black pepper – 1 dozen eggs – A handful of flat-leaf Italian parsley roughly chopped (just the leaves)
Cook time: 15 mins
tips for the best shakshuka recipe – Prep all the ingredients: Get your ingredients together before starting to cook. This is a very easy recipe to make. – Use a ready-made sauce: Don't forget to add plenty of salt to the pasta water. IF you forget the salt, the pasta will end up being very bland.
Do you eat shakshuka by itself? You can eat shakshuka by itself if you want a lighter meal, but if you want something more filling and well-balanced meal, it's best served with some form of toasted bread and topped with cheese, labneh, or yogurt
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