🦐 Prawn Shakshuka

Heat oil; sauté onion and capsicum until soft. Make sure that you don burn the onions and capsicum. Keep sauteing for a few minutes, or until the onions become a light golden hue.

Peel and finely chop 2–3 garlic cloves, then add them to the pan with the heated oil. Stir gently to ensure the garlic coats the oil evenly and releases its aroma. Cook for about 30 seconds, being careful not to let it brown, as burnt garlic can turn bitter.

Add 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and a pinch of chili flakes (adjust to taste). Stir continuously for 20–30 seconds to toast the spices and deepen their flavors. This quick cooking step ensures the spices are fragrant and well-distributed in the dish.

Pour in 200 grams of tomato puree and stir to combine with the spices and garlic. Reduce the heat to a gentle simmer and let it cook for 5–7 minutes, stirring occasionally. This allows the flavors to meld together and the sauce to thicken slightly.

Rinse 300 grams of prawns (peeled and de-veined) and pat them dry with a paper towel. Add the prawns to the pan and cook for 1–2 minutes, stirring occasionally, until they turn pink and opaque. Avoid overcooking to keep them tender and juicy.

Use a spoon to create 4 small wells in the sauce, spacing them evenly apart. Crack 4 large eggs directly into these wells, ensuring the yolks remain intact. Be gentle to avoid breaking the yolks prematurely.

Place a lid on the pan to trap heat and steam, which will cook the eggs gently. Let them cook for 4–6 minutes, depending on your preferred doneness—runny, slightly set, or fully cooked. Avoid peeking to maintain consistent heat and steam.

Finely chop a small bunch of fresh parsley or coriander leaves and sprinkle them over the dish for a burst of color and freshness. Serve immediately with warm crusty bread, pita, or naan to soak up the flavorful sauce.