4 cups ripe diced tomatoes, or 2 cans, 14 oz. each, diced tomatoes
2 tbsp tomato paste
1 tsp chili powder, mild
1 tsp cumin
1 tsp paprika
Pinch of cayenne pepper
Pinch of sugar
Salt and pepper to taste
5 - 6 eggs
1/2 tbsp fresh chopped parsley
Instructions
Heat a deep, large skillet or sauté pan on medium.
Slowly warm olive oil in the pan. Add chopped
onion, sauté for a few minutes until the onion
begins to soften. Add garlic and continue to sauté
till mixture is fragrant.
Add the bell pepper, sauté for 5-7 minutes over
medium until softened.
Add tomatoes and tomato paste to pan, stir till
blended. Add spices and sugar, stir well, and
allow mixture to simmer over medium heat for 5 to
7 minutes till it starts to reduce. At this point,
you can taste the mixture and spice it according
to your preferences. Add salt and pepper to taste,
more sugar for a sweeter sauce, or more cayenne
pepper for a spicier shakshuka
Crack the eggs, one at a time, directly over the
tomato mixture, making sure to space them evenly
over the sauce. I usually place 4 to 5 eggs around
the outer edge and 1 in the center. The eggs will
cook over easy style on top of the tomato sauce.
Cover the pan. Allow mixture to simmer for 10 to
15 minutes, or until the eggs are cooked and the
sauce has slightly reduced. Keep an eye on the
skillet to make sure that the sauce doesn't reduce
too much, which can lead to burning.
Garnish with the chopped parsley, if desired.
Originally Submitted
4/4/2013
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