#shakshuka >>>>>>>>>

[beigale-shtuchim]

I'm gonna start a band called "shakshuka for breakfast" and we will have one (1) song about how much I love shakshuka for breakfast

[darlin-djarin]

the thing i love about star wars is you can literally name your ocs whatever you want. this is my oc oingo boingo. that's my oc shit turd doogus. my oc ski'biddi toi'let. so on and so forth

[fatty-food]

(via Instagram)

[jewist]

some food i’ve made for myself recently

[carrion-art]

Blacked out, drew for nine hours, bone apple teeth

[ozzgin]

Ozz :(

I haven't eat in 18+ hours. Can you hand feed me your favourite dish? You have to or else I refuse to eat at all ;-;

I got you anon, don’t worry. Ignore the fire trucks outside, they must be doing some training drills.

[fattributes]

Shakshuka

[eyegifs]

Shakshuka (<3)

[hachama]

Morning, Tumblr. I made shakshouka.

[daily-deliciousness]

Shakshuka

[marhor9879]

Shakshuka

Ingredients:

3 Tbsp olive oil

1 large yellow onion, diced

1 red bell pepper, diced

2 jalapeño, seeded and diced

5 ribs celery, diced

2 tsp salt

2 Tbsp smoked paprika

1 ½ tsp cardamom

¼ tsp cinnamon

¼ tsp cayenne pepper

1 tsp oregano

1 tsp cumin

½ tsp freshly cracked black pepper

4 cloves garlic, minced

1 14.5 oz can fire roasted diced tomatoes, with juices*

2 Tbsp tomato paste

1 lemon, zested + 1 Tbsp juice

2 tsp sugar

1 cup water, as needed

3 eggs (optional)** (see note)

2 Tbsp fresh parsley for garnish

Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.

Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.

Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.

Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**

Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.

Serve with toasted pita and fresh avocado (optional). Enjoy!

[beigale-shtuchim]

[sketchmre]

more food art. and a random carrot/beet character design i found too

[fatty-food]

Shakshuka Hummus (via Instagram)

[grumpygradstudents]

[kwitras-kitchen]

Authentic Moroccan Shakshuka

My blog wouldn’t really be my blog without sharing this recipe for authentic Shakshuka, a heavenly delicious comfort meal for north-africans and Arabs all over the world. You won’t believe how incredibly easy and mouthwatering this is 🥵

INGREDIENTS

For the Meatballs:

500g ground beef 

1 onion, finely chopped

2 garlic cloves, minced

1 tsp cumin

1 tsp paprika

1/2 tsp ground coriander

Salt and pepper to taste

Fresh parsley, chopped

For the Shakshuka:

2 tbsp olive oil

2 onions, thinly sliced

4-5 fresh tomatos’s

2 garlic cloves, minced

1 tsp cumin

1 tsp paprika

1 can diced tomatoes (400g)

1 tsp harissa paste (optional, for heat)

4 eggs (more or less, depending on preference)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

LET’S START COOKING

Prepare the Meatballs:

In a bowl, combine the ground meat with chopped onion, minced garlic, cumin, paprika, ground coriander, salt, pepper, and parsley.

Mix well and shape into small meatballs.

Heat a tagine or deep skillet over medium heat with olive oil.

Add the meatballs and brown them on all sides. Remove and set aside.

Make the Shakshuka Sauce:

In the same tagine, add sliced onions and fresh tomato’s. Sauté until softened.

Stir in minced garlic, cumin, paprika, and harissa paste (if using). Cook for a minute until fragrant.

Add the can of diced tomatoes and bring to a simmer. Season with salt and pepper.

Return the meatballs to the tagine and let them cook in the sauce for 10 minutes.

Add the Eggs:

Make small wells in the sauce and crack the eggs into each well.

Cover the tagine and let the eggs poach until the whites are set but the yolks remain runny, about 5-7 minutes.

Garnish with fresh cilantro or parsley and serve hot, directly from the tagine! No fork and knife will be used here, accompany with moroccan flat bread or a french baguette and dig in.

If you’d like to see me make my favorite comfort dish, don’t hesitate to follow my TikTok where I share all my recipes <3