Shakshuka with Chicken Thigh

INGREDIENTS

• 500g Chicken Thigh
• 4 Egg
• 800g Tomato
• 1 Onion
• 3 cloves Garlic
• 4 tbsp Olive Oil
• 2 tsp Paprika
• 1 tsp Ground Cumin
• 0.5 tsp Cayenne Pepper
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Cut 500g of chicken thigh into 3 cm pieces. Keep the raw chicken on a separate plate and wash your hands, board, knife, and any utensils that touched it with hot soapy water.

2. 2

   Heat 4 tbsp of olive oil in a large lidded skillet over medium heat. Add 1 onion (chopped), and cook for 5 minutes until softened and lightly golden.

   ⏱ 5 min

3. 3

   Add 3 cloves of garlic (minced), 2 tsp of paprika, 1 tsp of ground cumin, and 0.5 tsp of cayenne pepper. Stir for 30 seconds until fragrant.

   ⏱ 1 min

4. 4

   Add the chicken pieces and cook for 5 minutes, turning occasionally, until the outside is lightly browned.

   ⏱ 5 min

5. 5

   Add 800g of tomato (chopped) plus 1 tsp of salt and 0.5 tsp of black pepper. Stir, bring to a gentle simmer, cover, and braise for 18 minutes until the sauce has thickened and the chicken is cooked through.

   ⏱ 18 min

6. 6

   Uncover and simmer for 3 minutes to reduce excess liquid. Make 4 eggs into a shallow well in the sauce, cover the skillet, and cook for 5 to 7 minutes until the white is fully set and the yolk reaches your preferred doneness.

   ⏱ 5 min

7. 7

   Check the thickest chicken piece with a food thermometer, without touching bone. It must reach 75°C for 30 seconds, and the juices should run clear with no pink meat. Serve immediately.