shakshuka - for breakfast & dinner
Servings: 2
ingredients:
- 1-2 tbsp olive oil
- 5-6 spring onions (chopped)
- 1 clove of fresh garlic (pressed or minced)
- 1-2 fresh chili (minced) - optional
- 2 bell peppers (chopped)
- 2 beef tomatoes (chopped w/o pits)
- 1 small can tomato purée 70 g
- a pinch of sugar
- 1 tsp cumin
- 1 tsp sweet paprika
- 1 tsp ground coriander
- 1/2 tsp ground chili - optional
- 50 - 100 ml water
- 5 eggs
- fresh parsley (chopped)
- salt & pepper (to taste)
how to:
- Chop the spring onions, the bell pepper & the tomatoes.
- Heat the olive oil in a pan & add pressed garlic & spring onions.
- Optional: add chopped fresh chili.
- Stir & fry until starting to get soft i. e. 3-4 min.
- Add chopped bell pepper & continue stirring & frying.
- Add tomatoes, tomato purée & sugar & continue ...
- Add spices (cumin, paprika, coriander).
- Optional: add ground chili.
- Stir until well combined & let it simmer for about 10 min.
- Add salt & pepper to taste.
- Add water - step by step: the mess in the pan shouldn’t get too dry nor should it get too liquid.
- Let it simmer for about another 10 min.
- With a spoon make holes in the mess.
- Crack an egg into each hole.
- Cover the pan & let it simmer for about 5 - 10 min depending how soft you like the eggs.
- Add chopped parsley before serving.
Notes
Spring onions: You may also use onions (yellow, white, red ...).
Chili: Although chili is a characteristic ingredient of shakshuka I define its use as optional. You may use as much chili as you like & you may use fresh or dried chili as well as ground chili.
Tomatoes: You may also use canned tomatoes.
Eggs: You may also use 6 eggs or reduce to 4 eggs.
You may store shakshuka (w/ eggs well done!) in the fridge for up to 2 days.