Shakshuka
Eggs poached in a thick sauce of tomato and pepper with cumin and paprika.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Fry the onion and peppers in the oil for ten minutes, until the pepper is soft and sweet.
Add the garlic, cumin, paprika and harissa and warm them for a minute — to the smell, not to burning.
Pour in the tomatoes, crush them and simmer for fifteen minutes. The sauce is ready when a spoon leaves a track on the bottom.
Make hollows with a spoon and break an egg into each. Cover and give it five to seven minutes: the whites set, the yolks stay loose.
Scatter over the feta and coriander and serve it in the pan with bread.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Calliopejen1 · CC BY-SA 3.0