Ingredients
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4 egg
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1 medium chopped onion
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1 crushed garlic
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1 Tbsp tomato paste
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3 big tomatoes
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1/2 tsp smoked paprika
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1 tsp harissa
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salt
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black pepper
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1 tsp sugar
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1 Tbsp fresh chopped parsley
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1 Tbsp olive oil
Directions
Shakshuka
is believed to have originated in Tunisia and now is popular among many ethnic groups of the Middle-East and North-Africa. The eggs are delicately poached in smoky, spicy tomato sauce and the taste just amazing.
I’m falling in love with Shashuka, at least once a week i made for breakfast. But of course this recipe works just as well for lunch or dinner. Making this dish is very personal preference, you can cook the eggs very well-done or maybe you just prefer to have runny yolk. You can also adjust the spiciness and the sweetness of the sauce. In this recipe i used harissa but if you don’t have it, then you can substitute with some cumin, coriander and chili powder.
Steps
|
1
Done
|
Chop the tomatoes into cubes and set aside. |
|
2
Done
|
Add the tomato paste and smoked paprika. Stir constantly for 1 minute to prevent burning. |
|
3
Done
|
Sprinkle the harissa powder and stir for 1 minute. |
|
4
Done
|
Sprinkle with fresh chopped parsley and serve immediately. |
