Moroccan Imperial & Coastal
Shakshouka
A Moroccan egg dish of free range eggs, red pepper and tomatoes, seasoned with paprika and simmered on the stove.
50 min · Serves 4 · Easy
4
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 30 min · 50 min total
- easy
- 1
Sauté the onions and garlic until soft in about a tablespoons of olive oil, flavoured with a grind of black pepper. This will take about 8 minutes.
- 2
Meanwhile, grate the tomatoes using the coarsest grater you have. Add the tomatoes, peppers, paprika and mix well.
- 3
Season to taste. Cover and simmer on a very low heat for 25 minutes. After 25 minutes, break the eggs on to the surface of the tomato mixture.
- 4
Cover and cook for 4 minutes or until the eggs are done to your liking. Some cooks like to break the egg yolks and swirl them into the tomatoes.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
