Shakshuka
Serves 1
Directions
- 1Strip and dice the bell pepper.
- 2Drizzle lots of olive oil into a hot cast iron pan.
- 3Toss in the diced peppers.
- 4In a mortar and pestle, hit harbo with some salt to turn it into a paste.
- 5Add the harbo paste into the pan.
- 6Add in some tomato paste and cook it down for a couple of minutes.
- 7Add in paprika, chili powder, cumin, and oregano.
- 8Add in lots of tomatoes.
- 9Add a hefty pinch of salt and optionally some sugar.
- 10Splash in a little water and cover the pan.
- 11Cook until the tomatoes have a jammy-like consistency.
- 12Crack each egg into a bowl.
- 13Make a tiny well in the tomato mixture.
- 14Carefully drop in the egg.
- 15Cover and cook for a few minutes.
- 16Hit the shakshuka with a little bit of parsley.
- 17Optionally, add some cheese.
- 18Scoop up the shakshuka with some pita bread.
Ingredients
- 1 bell pepper bell pepper, diced
- 0 lots olive oil
- 0 harbo
- 0 salt
- 0 tomato paste
- 0 paprika
- 0 chili powder
- 0 cumin
- 0 oregano
- 0 lots tomatoes
- 0 some sugar
- 0 a little water
- 0 each egg
- 0 a little bit parsley
- 0 some cheese
- 0 some pita bread
Equipment
pancast ironmortar and pestlebowl
Tips
- Do not add onions to shakshuka.
- Cook tomato paste down for a couple of minutes.
- Cook until tomatoes have a jammy-like consistency.
- Crack eggs into a bowl before adding to the pan.
- Make a tiny well in the sauce before dropping in the egg.
- Cover and cook eggs for a few minutes; the runniness of the yolk is your choice.
- Add cheese to elevate the dish.
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