Shakshouka (Eggs in Tomato and Pepper Sauce)

Name: Shakshouka (Eggs in Tomato and Pepper Sauce)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tunisian & Sahel
Ingredients: 2 onions; 4 garlic cloves; 0.25 cup olive oil; 1 green pepper; 1 red pepper; 7 oz tomatoes; 1 tsp salt; 0.75 tsp black pepper; 0.5 tsp cumin; 0.5 tsp ground coriander; 1 red chili pepper; 6 eggs; parsley

Green pepper, tomatoes and coriander come together in this Tunisian egg dish, fragrant with chilli and cumin and cooked in a pan.

40 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 30 min · 40 min total
Difficulty: medium

1
Heat oil in heavy frying pan. Cook onions for 5 mins, until soft but not brown. Add peppers (and chili if using), cover and cook about 8 minutes until just tender.
2
Add garlic, tomatoes, cover and cook 10 mins until vegetables blend and sauce thickens. Add seasoning, lower heat.
10 min
3
Make an indentation in sauce and carefully break an egg into each. Cover and cook over low heat for 5 minutes, basting occasionally with juices, or until eggs have set.
5 min
4
If you prefer the eggs ‘scrambled’ you can mix with a fork before covering. Serve.