Shakshouka (eggs with spicy tomato sauce)
Info
Preparation Time
Cooking Time
Difficulty
Servings
Ingredients
1 large ONION
1 large RED PEPPER
2 cloves of GARLIC
2 Tablespoons OLIVE OIL OR CANOLA/RAPESEED OIL
1 teaspoon GROUND CUMIN
1 teaspoon PAPRIKA
1/2 teaspoon MILD CHILLI POWDER(or you could substitute a finely chopped fresh chilli)
2 x 400g tins CHOPPED TOMATOES
4 EGGS
Chopped PARSLEY to decorate
SALT AND PEPPER
I first came across this in Israel where people gravitate to restaurants specialising in Shakshouka for lunch and dinner. Traditionally it was a breakfast dish but it’s delicious any time of the day.
1 Chop the onion and red pepper into a small dice and finely chop the garlic.
2 Heat the oil in a large frying pan or saucepan (one with a lid) over a gentle heat and cook the onion and pepper for 5 minutes or until softened.
3 Add the garlic and spices (and fresh chilli if using) and continue cooking for a further 2 minutes.
4 Next add the chopped tomatoes and continue cooking gently for 5 minutes.
5 Taking a spoon, make four depressions in the tomato sauce. Crack an egg into each one, cover and cook for 5-10 minutes, until the egg white is cooked but the yolk is still runny.
6 Sprinkle over some chopped parsley and some salt and freshly ground black pepper and serve with crusty bread.
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