Shakshuka
A recipe with yet unknown origins, present both in the Jewish cuisine and North-African one, the Shakshuka is a hearty dish you can have for breakfast, brunch or even as a light supper. Come check it out:
Yield: 4
Ingredients:
- 800 g peeled chopped tomatoes (or 2 cans of tomato cubes)
- 1 onion finely chopped
- 3 cloves garlic
- 1 red bell pepper finelly sliced or chopped
- 4 eggs
- 2 tbsp olive oil
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 handful fresh parsley roughly chopped
- 1 slice Feta cheese optional
Instructions
- In a medium saucepan, cook the onion, garlic cloves, red pepper, tomatoes until the sauce thickens.
- Add the spices, parsley and olive oil and mix. Cook until most of the liquid is evaporated and the sauce is hearty.
- Make 4 holes using a spoon and break the eggs in the holes. Slowly place the saucepan in the oven and cook at 180°C for about 8 minutes for soft poached eggs.
- Remove the pan from the oven and top with more chopped parsley and crumbled Feta cheese on top if desired.
