Shakshuka is a delicious middle eastern egg dish. Perfect for breakfast these dippy eggs are cooked inside some fragrant tomato spicy sauce. Breakfast heaven.
- 4 eggs
- 2 bell peppers
- 1 medium onion
- 2 large tomatoes
- 3 tbsp of tomato sauce (optional)
- 2 garlic cloves
- 0.5 tbsp brown sugar
- 0.5 tsp sweet or smoked paprika
- 1.5 tbsp of cumin seeds
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
Instructions: Shakshuka – middle eastern egg dish
With a potato peeler peel the peppers (not a requirement but it adds to the dish more smooth texture). Discard stems and seeds, chop into small pieces and set aside.
Blanch the tomatoes with boiling water, peel them, cut into cubes and set aside.
In a large frying pan heat the oil, add onion and chopped garlic. Cook over medium low heat until the onions start to become translucent (2 – 3 minutes).
Add sugar, paprika and cumin, stir and cook for a minute.
Add bell peppers, salt, pepper and cook over medium heat until they soften a bit (at least 10 minutes).
Add tomatoes and cook another 5 – 10 minutes on the medium – high heat, srirring ocasionally, until you will have a thick sauce. If necessary (depends on tomatoes), add a few tablespoons of tomato sauce. Taste and add more salt and pepper if necessary.
With a spoon create 4 holes in the middle of the sauce. In each hole gently break an egg without breaking the yolk. Cover the pan with a lid and cook over medium heat until the eggs are just set.
Remove from heat and serve immediately.
lot of love. B.