Eggs in Tomato Sauce (Shakshuka)
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After last weekend's romantic breakfast, I thought a breakfast for the whole family would be welcome. A large skillet with tomato sauce and sunny-side-up eggs around which you can all gather. It's a good start to a successful weekend, isn't it?
Ingredients
1 large onion
1 large bell pepper
4 garlic cloves
2 cans of tomatoes (400g each)
1/2 cup water
1 teaspoon dried oregano
2 level teaspoons sweet paprika
1/4 teaspoon pepper
5 pickled hot peppers (optional)
1/4 teaspoon harissa (optional)
salt
6 eggs
4 tablespoons oil
Servings: 3-5
How to prepare eggs in tomato sauce (shakshuka)
- Saute the finely chopped onion and peppers in hot oil. When the onion softens, add the crushed garlic and saute for another minute.
- Add the canned tomatoes (with all their juice), crushed with a fork, and the water. Season with oregano, paprika, pepper, salt, harissa, and hot peppers (add the last two if you want the dish to be spicy). Simmer everything over medium heat for 20 minutes. Taste the sauce and add more seasoning if desired.
- Crack the eggs into the tomato sauce. Put the lid on the pot and continue cooking for about 5 more minutes (depending on how runny you want the eggs; you can check how the yolk is doing and leave it another 1-2 minutes if you want it firmer).
- Serve immediately sprinkled with yogurt cheese (or feta) and chopped parsley. And don't forget the toast for dipping in the sauce!
Preparing the tomato sauce
Adding the eggs
Eggs in Tomato Sauce (Shakshuka)
