Shakshuka
A Moroccan breakfast dish of eggs on a spicy tomato and sweet pepper sauce.
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Servings: 4 Servings
Calories: 114kcal
Cost: £5.00
Equipment
- 1 Cast Iron Skillet Preferable, but any frying pan can be used.
Ingredients
- 3 Tbsp. Olive Oil
- 1 each Onion finely chopped
- 2 Cloves Garlic finely chopped
- 1 Tbsp. Tomato Paste
- 1 each Green Pepper
- ½ each Red Pepper Yellow Peppers may be used also for additional colour.
- 1 Tin Tomatoes 12 oz
- 1 tsp Cumin
- 1 tsp Coriander
- ½ tsp Cayenne Pepper adjust according to desired heat level.
- Salt & Pepper to Taste
- 4 each Eggs
- 1 Tbsp. Chopped Parsley
Instructions
- Saute the onion and garlic in the olive oïl until transluscent.
- Add the tomato paste and peppers and saute briefly.
- Add the tomatoes, cumin and cayenne, salt, and pepper.
- Add a little water if needed, to keep moist.
- Cook for 2 minutes and make 4 indents in the sauce with a spoon.
- Crack the eggs into the dents, cover, and gently cook until the eggs are cooked.
- Finish with a light dusting of cumin and salt and pepper.
- Sprinkle with the chopped parsley and serve with rustic bread.
Nutrition
Serving: 6oz | Calories: 114kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 0.1mg | Sodium: 36mg | Potassium: 88mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 7mg | Calcium: 20mg | Iron: 1mg
Those are the best eggs that I have ever had.