Shakshouka

  • Difficulty: Medium
  • 20 minutes
  • 3 servings

You may have heard about the celebrated dish originating in the Maghreb. If not, you should know that it is definitely worth a try. Although apparently our version of the dish may seem vegetarian to some of you, it is not. In order to make it vegetarian, substitute the normal parmesan with a vegetarian one. You may have heard about that rennet thing they’re using to produce this type of cheese.

Ingredients Needed for Shakshouka

2 teaspoons olive oil
1 onion, diced
1 chili, sliced
salt
1 tablespoon tomato paste
paprika
cumin
chili flakes
2 garlic cloves, crushed
1 cup canned tomatoes
1 teaspoon parsley, finely chopped
3 eggs
1 tablespoon parmesan, grated
feta, grated (for garnishing)
more parsley, finely chopped (for garnishing)
pepper

How to Cook Shakshouka

  1. Heat the olive oil in a pan over low heat. Add the onion, chili, and salt to taste. Cook and stir until onion is tender.
  2. Add the tomato paste and garlic. Season with paprika, cumin, and chili flakes. Stir them in.
  3. Add the canned tomatoes and parsley. Stir in.
  4. Crack the eggs directly into the tomato mixture and poach them.
  5. Top with parmesan, feta, and parsley, season with pepper and serve.

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