Shakshuka
- Womenscorner Desk
- November 6, 2020
Ingredients :
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 tsp paprika
- 1 tsp cumin
- 1/4 tsp chili powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
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Method : Heat vegetable oil during a large sauté pan on medium heat. Add the chopped bell pepper and onion and cook for five minutes or until the onion becomes translucent. Add garlic and spices and cook a further minute. Pour the can of tomatoes and juice into the pan and break down the tomatoes employing a large spoon. Season with salt and pepper and convey the sauce to a simmer.
Use your large spoon to form small wells within the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking. Garnish with chopped cilantro and parsley.
