Shakshuka (Middle Eastern Eggs)
Middle Eastern breakfast dish made with tomatoes, onions, peppers and spices, and eggs poached in the simmering sauce.
Ingredients
- 4 Eggs
- 1 Medium Onion Chopped
- 2 Large Tomatoes Chopped See Notes
- ½ cup Red Capsicum/Bell Pepper
- ½ cup Green Capsicum/Bell Pepper
- 2 tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Cumin Powder
- ¼ cup Water
- Chilli Flakes ( Optional)
- Coriander/Cilantro for Garnish
Instructions
- In a pan heat olive oil and add onions. Sautee them on medium heat just until slight colour starts to appear on them.
- Add capsicums and tomatoes, cook for few minutes. Add all the spices and mix well.
- Add water and mix it ,cover the pan. Cook for around 15 minutes on low heat. The sauce shouldn't be runny and watery.
- Makea small pocket in the sauce and put an egg in each pocket. Cover the lid and cook until eggs are done to your liking. If you prefer runny yolk cook for 3-4 minutes, for full done eggs 5-7 minutes.
- Garnish with chilli flakes and coriander, Serve with bread or Lebanese flat bread.
Notes
- Canned tomatoes can also be used.