Shakshuka (Eggs Poached in Tomato Sauce)

Shannon Lim-de Rooy

From justasdelish.com

Adapted from www.masalaherb.com

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Ingredients

• Olive oil
• 1 big onion – sliced
• 4 garlic cloves – chopped
• 600 g (about 4 large) ripe tomatoes – roughly diced
• 1 small green capsicum – roughly diced
• 100 ml tomato paste (author replaced with 1 more tomato)
• 4 large eggs
• 1 teaspoon paprika powder
• 1 teaspoon cumin powder
• A pinch of oregano / thyme
• Sea salt & freshly cracked black pepper to taste
• Parsley for garnish

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Instructions

Cook the base

In a medium frying pan, add the olive oil and fry the onion until translucent; throw in the garlic too. Add in the tomatoes and cook for 5 minutes.

Add in the rest of the ingredients except parsley, and cook for 15 minutes on a low flame. If it is dry and sticks to the pan, pour in some water and mix well. Shakshuka is supposed to be dry, not watery. Season with salt & pepper to taste.

Add the eggs

Minutes before serving, make 4 gaps in the vegetable mixture and crack in the eggs, one at a time. Cover the pan and cook on low flame for 5 minutes. The egg yolks should not be hard but soft-cooked, so be careful not to overcook the eggs.

Garnish with parsley & serve immediately with bread or on its own.

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