Shakshouka (Eggs in Tomato and Pepper Sauce)
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 onions, thinly sliced
- 4 garlic cloves, crushed
- 59.14 ml olive oil
- 1 green pepper, cubed
- 1 red pepper, cubed
- 198.44 g tomatoes, chopped
- 4.92 ml salt
- 3.69 ml black pepper
- 2.46 ml cumin
- 2.46 ml ground coriander
- 1 red chili pepper, seeded and finely chopped (optional)
- 6 eggs
- parsley
directions
- Heat oil in heavy frying pan. Cook onions for 5 mins, until soft but not brown.
- Add peppers (and chili if using), cover and cook about 8 minutes until just tender.
- Add garlic, tomatoes, cover and cook 10 mins until vegetables blend and sauce thickens. Add seasoning, lower heat.
- Make an indentation in sauce and carefully break an egg into each.
- Cover and cook over low heat for 5 minutes, basting occasionally with juices, or until eggs have set.
- If you prefer the eggs ‘scrambled’ you can mix with a fork before covering.
- Serve.
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Reviews
-
Thanks for the recipe idea. I'm not giving a rating because I did make some changes to the recipe. I used 1 red pepper and 1 anaheim chile. I did not have parsley and I served it with homemade wheat bread and fried turnips. This recipe is quite a bit different than shakshouka I've had in the past -- this is more of a pepper sauce and less of a tomato sauce. Still it was very tasty and I'll use more pepper than usual in the future.
RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)