Shakshuka - Eggs in Tomato Sauce Recipe
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shakshuka; eggs in tomato sauce
1 medium onion; diced
heat a 12 inch 30cm frying pan
1 tbsp olive oil
cook for about 5 minutes until the onion begins to soften
1 medium red bell pepper
2 cloves garlic , minced
cook bell pepper for 5-7 minutes , over medium heat until softened
2 tbsp (30G) tomato paste
2 cans (14 oz - 400g each) diced tomatoes
1 tsp cumin
1 tsp paprika
1 tsp chili powder
chili flakes (to taste)
1 tsp sugar
salt
freshly ground black pepper
allow to simmer over medium heat for 10-15 until it starts to reduce
make 6 pockets for the eggs
6 eggs
cover the pan and cook for 10-15 minutes or until the eggs are cooked
fresh parsley
Shaskshuka - Eggs are poached in a delicious tomato sauce, very easy to prepare, healthy, comforting, flavorful, wonderful colors, definitely a must try recipe. It is usually served for breakfast, though I think it’s perfect for brunch on lazy weekends. This dish is best served right away after cooking alongside some crusty bread or pita. To print the recipe check the full recipe on my blog: http://www.homecookingadventure.com/recipes/shakshuka-eggs-in-tomato-sauce Ingredients Makes about 4-6 servings 1 tbsp olive oil 1 medium onion, diced 2 cloves garlic, minced 1 medium red bell pepper, chopped 2 cans (14 oz.- 400g each) diced tomatoes 2 tbsp (30g) tomato paste 1 tsp chili powder 1 tsp ground cumin 1 tsp paprika chili flakes, to taste 1 tsp sugar salt and freshly ground black pepper 6 eggs fresh parsley/cilantro for garnish 1. Heat olive oil in a 12 inch (30cm) frying pan over medium heat.Add onion and cook for about 5 minutes until the onion begins to soften. Stir in garlic. 2. Add red bell pepper and continue to cook for 5-7 minutes over medium heat until softened 3. Stir in tomato paste and diced tomatoes and add all the spices and sugar. Season with salt and pepper and allow to simmer over medium heat for 10-15 minutes until it starts to reduce. Adjust the seasonings according to your tastes, add more chili flakes for a spicier sauce or sugar for a sweeter one. 4. Crack the eggs over the tomato mixture, one in the middle and 5 around the edges of the pan. Cover the pan and simmer for 10-15 minutes, or until the eggs are cooked. 5. Garnish with fresh parsley or cilantro and serve with crusty bread or pita. Enjoy! Follow me: FACEBOOK: https://www.facebook.com/homecookingadventure INSTAGRAM: http://instagram.com/homecookingadventure PINTEREST: http://www.pinterest.com/homecookingadv/ WEBSITE:http://www.homecookingadventure.com/ GOOGLE+: https://plus.google.com/+Homecookingadventurerecipes