Shakshuka


Eggs cooked in a spicy tomato sauce with peppers, garlic and spices-this tasty recipe packs a punch for any meal of the day! Adjust the ‘spice’ to how you like it and enjoy!

Shakshuka

Ingredients

 
  • 3 eggs  
  • 2 medium onions (finely chopped)
  • 3-4 clove garlic (finely chopped)
  • 1 medium red pepper (sliced into thin strips)
  • 3 medium tomatoes ripe (finely chopped)
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon paprika (or chilli powder)
  • Pinch of salt
  • 1 tablespoon olive oil
  • Pinch of coriander to serve

Method

 
  • Heat your oil in a pan and fry the chopped garlic for 1 minute.
  • Lower your heat to medium and add the chopped onions- cook until the onions soften and turn clear.
  • Add the sliced pepper and stir well to mix with the onions and garlic. Cook for a further couple of minutes.
  • Add the chopped tomato and cook until the tomatoes are soft (don’t worry if they look mushy-This works well for this dish!) Add 120ml of water, a pinch of salt and stir the pan well.
  • Add the cumin seeds and a further 60ml of water and mix well- let it simmer by reducing the temperature to a low heat. 
  • Make spaced out ‘wells’ in the mixture for however many eggs you wish to have. Carefully break an egg and place it into the well. Repeat for each egg.
  • Leave the eggs to cook in the sauce on the low heat- when the eggs turn from clear to white and look set, switch off the heat. 
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