Hot Shakshouka

  • Difficulty: Medium
  • 30 minutes
  • 3 servings

A vegetarian egg-based breakfast, or even a glorious main course, this one is coming right from the North-African cuisine, which can be regarded as Mediterranean, too, you know. What you do here, is cooking eggs right in the middle of the simmering tomato mixture. It’s called Shakshouka and it’s savory, comforting, and meant to be shared.

Ingredients

1 tablespoon olive oil
1 medium onion, sliced
2 garlic cloves, sliced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 teaspoon paprika
1 teaspoon cumin seeds
2 cups of canned tomatoes
salt
pepper
6 eggs
2 tablespoons of fresh parsley, chopped
1 medium spring onion, chopped
2 ounces of queso fresco, crumbled

Steps

  1. Heat the olive oil in a saucepan over low heat, then add the onion. Cook and stir until tender.
  2. Add the garlic and stir for 30 seconds. Add the chopped bell peppers and stir them in. Add the paprika and cumin seeds and do the same.
  3. Add the canned tomatoes. Cook and stir until it bubbles. Season with salt and pepper in the process.
  4. Carefully add the eggs on top of the cooking mixture. Cover with the lid and simmer for 8 minutes.
  5. Garnish with fresh parsley, spring onion, and queso fresco. Bake for 10 minutes at 340⁰F/170⁰C.

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