Shakshuka
Eggs cook gently in a spiced tomato and pepper sauce. Serve it in the pan with bread for breakfast or a quick dinner.
- Prep 10 min
- Cook 20 min
- Total 30 min
- Feeds 4
- Main Course
Ingredients
2 tbsp Olive oil
Extra virgin olive oil
1 Onion
1 Pepper
3 cloves of Garlic
1 tsp Ground cumin
Ground cumin seeds
1 tsp Smoked paprika
Sweet smoked paprika
800 g Chopped tomatoes
Two 400 g tins
1 tsp Salt
6 Egg
10 g Fresh parsley
Flat-leaf parsley
Steps
Soften the vegetables
Heat the oil in a large frying pan over medium heat. Slice the onion and pepper and cook them until soft.
6 min
Add the spices
Crush the garlic and add it with the cumin and paprika. Stir for 1 minute.
Simmer the sauce
Add the tomatoes and salt. Simmer until the sauce is thick enough to hold a hollow.
8 min
Cook the eggs
Make 6 hollows in the sauce and break an egg into each. Cover the pan and cook until the whites are set and the yolks are still soft.
6 min
Serve
Chop the parsley and scatter it on top. Serve from the pan.
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