Shakshuka – Eggs are poached in tomato sauce. It has the origin in north Africa-Tunisia. It becoming more and more popular around the world.
It”s an easy and healthy recipe to do, that’s why a lot of people are eating this as a breakfast.
For me, I love to add a little bit of spinach, some crumbles of fresh cheese on top.
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Ingredients:
1 onion
1 redd bell pepper
1 tbsp ( 15g ) cumin
1 tbsp ( 15g ) paprika
1 can crushed tomatoes
1 tbsp ( 15g ) sugar
pinch of salt
a handful of baby spinach
5 – 6 eggs
dash of olive oil
parsley
fresh cheese
1. Diced that onion and the red pepper into small cubes.
2. In a pan put some olive oil and cook the onions and pepper until soft and onion translucent.
3. Add the cumin and paprika and mix them together.
4. Add the can of tomatoes. Put a cup of water in the can to clean all the tomatoes and add to the pan.
5. Add the sugar and salt and baby spinach.
6. Let them simmer for 5 -10 minutes then with a spoon make some room to add the eggs.
7. You can add eggs as many you want there. I usually add 5 – 6 in my pan.
8. Cook on low heat for 6 – 10 minutes until the eggs are done to your taste. You can put the lid on if you want to cook them faster.
9. Sprinkle some fresh parsley and fresh cheese ( feta, or goat cheese )
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