Shakshouka

Add photo

     

Reviews  (0)

Tweaks   (0)

• Easy

• Serves: 4
• Yield: 4 servings
• Ready in: 50 mins (10 mins Prep - 40 mins Cook)

Ingredients

• 2 medium onions, sliced thinly
• 4 garlic cloves, crushed or finely chopped
• 1 green pepper, sliced or cubed
• 1 red pepper, sliced or cubed
• 1 can of crushed tomatoes + 100ml pureed tomato OR 4 chopped fresh tomatoes + 200ml pureed tomato
• 4 tbsp olive oil
• 4 tbsp water
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 6 dashes of tobasco sauce, or to taste (optional)
• 4 eggs
• chopped fresh parsley to garnish

Preparation method

1.   Heat oil in a heavy pan. Add onion and cook for 5 minutes or until soft on a medium-high heat - do not allow them to burn. Add the peppers, cover and cook for 8 minutes on a medium-low heat until the peppers are just tender.
2.   Add garlic, tomatoes, tomato paste and water, cover and cook for 8 - 10 minutes on a medium-low heat. The sauce should be thickening by now. Season with salt, pepper, cumin, coriander and tobasco sauce (if using) and lower the heat.
3.   Make 4 indentations in the sauce and carefully add an egg to each one. Cover and cook over a low heat for 8 minutes, or until the eggs have set.
4.   If you would prefer your eggs scrambled, mix the eggs with a fork before covering the pan. Serve garnished with freshly chopped parsley.