DISHORA / RECIPES
Shakshuka,
one colorful skillet
Eggs nestle into tomato-pepper
sauce with paprika and cumin.
Next: ingredients.
DISHORA / RECIPES
Ingredients • serves 3
2 tbsp olive oil
1 medium yellow onion (110 g),
diced
1 red bell pepper (150 g), diced
3 garlic cloves (12 g), minced
1 tsp sweet paprika
½ tsp ground cumin
1 (28-oz/794 g) can whole peeled
tomatoes, with their juice
½ tsp fine salt*
¼ tsp black pepper
6 large eggs
2 tbsp chopped parsley, divided
Yield: 2 eggs + sauce per serving.
*Use less with heavily salted
tomatoes.
DISHORA / RECIPES
Equipment for the skillet
12-inch stainless steel skillet
with a lid, at least 2 inches
deep
Wooden spoon or silicone
spatula
Knife and cutting board
Instant-read food thermometer
Small bowl
DISHORA / RECIPES
First, soften the vegetables
Heat the oil in the skillet over
medium heat. Add onion and
red pepper. Cook, stirring, 7–9
minutes until softened. Reduce
the heat if the onion starts
browning.
Visit the recipe for all
instructions.