Shakshouka (eggs with spicy tomato sauce)

In DINNER, LUNCH, VEGETARIAN, BREAKFAST

Info

Preparation Time 10 MINUTES

Cooking Time 20 MINUTES

Difficulty VERY EASY

Servings 4

Ingredients

1 large ONION

1 large RED PEPPER

2 cloves of GARLIC

2 Tablespoons OLIVE OIL OR CANOLA/RAPESEED OIL

1 teaspoon GROUND CUMIN

1 teaspoon PAPRIKA

1/2 teaspoon MILD CHILLI POWDER(or you could substitute a finely chopped fresh chilli)

2 x 400g tins CHOPPED TOMATOES

4 EGGS

Chopped PARSLEY to decorate

SALT AND PEPPER

I first came across this in Israel where people gravitate to restaurants specialising in Shakshouka for lunch and dinner.  Traditionally it was a breakfast dish but it’s delicious any time of the day.

1. Chop the onion and red pepper into a small dice and finely chop the garlic.

2. Heat the oil in a large frying pan or saucepan (one with a lid) over a gentle heat and cook the onion and pepper for 5 minutes or until softened.

3. Add the garlic and spices (and fresh chilli if using) and continue cooking for a further 2 minutes.

4. Next add the chopped tomatoes and continue cooking gently for 5 minutes.

5.  Taking a spoon, make four depressions in the tomato sauce.  Crack an egg into each one, cover and cook for 5-10 minutes, until the egg white is cooked but the yolk is still runny.

6.  Sprinkle over some chopped parsley and some salt and freshly ground black pepper and serve with crusty bread.