Shakshuka
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Cook time: 
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Serves: 2
 
Ingredients
  • 4 eggs
  • 2 red peppers (1 Lb) cut into ½ inch strips
  • 1 white onion (1/2 Lb) julienned
  • 1½ Lb. of crushed tomato, tomato passata or similar
  • ½ teaspoon cumin seeds
  • 1 bay leaf
  • 1 teaspoon fresh thyme
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped cilantro
  • 1 tablespoon brown sugar or similar
  • 1 teaspoon of Harissa or other hot chili (optional)
  • salt and pepper
  • EVOO Olive oil
Instructions
  1. Lightly toast the cumin seeds on the pan
  2. Add three tablespoons of oil, thyme, bay leaf and julienned onion and sauté until it begins to brown
  3. Add another three spoons of oil, peppers and brown sugar, and fry for 5 minutes over high heat.
  4. Add cilantro and parsley to the mixture and combine
  5. Add tomato, harissa (if used) and cook over low heat until the tomato is done. Watch to keep the mixture moist adding a little water and stirring if necessary. Cook until there is a homogeneous mixture without watery sauce.
  6. Season with salt and pepper to taste.
  7. In the same pan, make four holes with a wooden spoon and fry the eggs, each in its nest. To homogenize the cooking point we can cover the pan and leave them to taste.
  8. Garnish with cilantro leaves
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/shakshuka-3/