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Shakshuka

  • Duration: 30 min
  • Amount: 6 People

Ingredients

  • 6 eggs
  • 1 medium onions, chopped
  • 1 clove garlic, chopped
  • 1 red pepper, seeds removed, chopped
  • 1kg ripe tomatoes, peeled and chopped
  • Pepper to taste or other preferred spice
  • Fresh parsley/coriander/basil, chopped, to taste
  • Olive oil to taste
  • Salt to taste

Method

Sautee the onion, garlic and red pepper over a medium heat in a little olive oil. When the onion becomes translucent add the tomato and season with salt and the spices.

Allow to boil, mashing the tomato to release the pulp.

Make some small dents in the mixture with a spoon and break an egg into each dent. Cover the pan and leave the eggs to poach over a low heat, for about 6-8 min, or until cooked to your taste. To finish sprinkle over the chopped fresh herbs and serve with toast or sliced, rustic bread.

 

Tip:

To remove the tomato skins easily, make a small cross in the base of the tomato and immerse in hot water for 1 min, before peeling on the skin more easily.