Shakshuka
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-4
Ingredients
  • 2 tbsp oil
  • 1 small onion, diced
  • 2 - 3 cloves of garlic, finely chopped
  • salt to taste
  • 1 tsp cumin
  • 1 tsp paprika
  • ½ tsp chilli powder (or use to your taste)
  • ½ can chopped tomatoes
  • 3 - 4 eggs
  • parsley/coriander for garnishing
Method
  1. In a frying pan heat the oil and sauté the diced onion and chopped garlic with some salt until soft.
  2. Add the ground spices and fry for 1 minute. If you are using diced peppers, add them after frying the spices.
  3. Add ½ can of chopped tomatoes (if your tomatoes are very tangy/acidic add ½ - 1 tsp sugar to balance this, use 1 whole can if you're making more than 4 eggs), fry the tomatoes in the spices until slightly thicker.
  4. Once the tomato sauce is thick, use a spoon to create a few wells and crack your eggs into them. Cook uncovered for a further 5 - 7 minutes depending on how well done you like your eggs. If you like them cooked all the way through, cover the pan to speed up the process.
  5. Garnish with chopped parsley/coriander.
  6. Enjoy on toast or with a fluffy bread for dipping into the sauce. Bon Appétit!
Recipe by www.afeliaskitchen.com at https://www.afeliaskitchen.com/shakshuka/