Ingredients
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8-10 TomatoesI used Roma tomatoes
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1 Onions
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4-5 Eggs
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1 Tsp Tomato pasteOptional
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1 Tsp HawaijOr 1/3 Tsp of Cumin, 1/3 Turmeric, 1/3 Black Pepper
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3-4 Tbsp Olive oil
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1/2 Tsp Black Pepper
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1 Tsp Kosher Salt
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1/2 Tsp SugarOptional
Directions
I’ve been eating Shakshuka for about 40 years. At first, my grandma and mom used to make it for me (and also for other members of the family) and then I started making it myself when my cooking skills weren’t so great because let’s face it, no cooking skills needed here (unless you consider breaking an egg and keeping it whole a skill…).
I bring here the basic recipe but there are so many ingredients you can add to it like a roasted eggplant, feta cheese, chilly peppers, bell peppers and of course you can add some meat to it like sausages, Merguez and meatballs. It’s all up to your imagination and what you already have in your fridge…
Steps
1
Done
15-20 Minutes
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Making the Shakshuka baseCut the onion and add to an iron pan with 2 table spoons of olive oil. Cook on a medium heat. |
2
Done
10 minutes
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Finishing sauce and adding eggsTaste the sauce, at this stage you will add the salt and pepper and if the tomatoes you used are not very ripe it is advised to use 1 teaspoon of tomato paste. It is also advise to add a little bit of sugar to balance the flavours. |