Easy Shakshuka

Geen ei, misschien suiker als het zuur is.

Lovely recipe, i added butterbeans and spinach instead of eggs to make it vegan.

Made this with aubergine instead of pepper and it was great

I made this while traveling, so I didn't have a lot of the spices. I did not have a lid, so I cooked it uncovered on the stove for about 30 minutes, until all of the egg whites were white. By that time, they ended up more over-easy, but my husband and I didn't mind. I did 5 eggs and, between my husband and I, there were not any leftovers.

I usually add a fresh chopped chilli or two with the garlic

Simple to make and tasty.

SO so good. I was a little nervous cause I've never actually eaten shakshuka before and didn't know what to expect, so I guess I can't attest to authenticity, but I can say that it tasted amazing. The only real differences I had was that my paprika wasn't smoked and my cilantro wasn't fresh (although I did add fresh parsley as suggested in the notes above the instructions). I paired it with homemade copycat recipe of Olga's bread that put it over the top. 10/10 will make again