Egyptian Shakshuka
Serves 1
Directions
- 1Start by frying one diced yellow onion in olive oil with four minced garlic cloves, one diced red bell pepper, and two thinly sliced jalapeños with the seeds until softened and fragrant.
- 2Add one tablespoon tomato paste, two diced tomatoes, and one cup water.
- 3Season it with ground coriander, smoked paprika, ground cumin, sea salt, and black pepper.
- 4Mix this really well.
- 5Simmer the sauce.
- 6Crack in six eggs.
- 7Season the eggs with sea salt and black pepper.
- 8Let it cook for about five minutes with a lid on.
- 9Garnish it with fresh cilantro.
- 10Serve it with fresh pita bread or bread at the end.
Ingredients
- 1 yellow onion, diced
- olive oil
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 2 jalapeños, thinly sliced with seeds
- 1 tablespoon tomato paste
- 2 tomatoes, diced
- 1 cup water
- ground coriander
- smoked paprika
- ground cumin
- sea salt
- black pepper
- 6 eggs
- fresh cilantro
- fresh pita bread
Equipment
pan
Tips
- Cumin (kamoun) is the most important seasoning for Egyptian Shakshuka.
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