Shakshuka
SHAKSHUKA is a dish spread around the Mediterranean and the Middle East. Chef Yotam Ottolenghi made this recipe a staple of vegetarian cuisine.
Eggs, tomatoes, peppers and spices These very basic ingredients are the ingredients of many popular recipes: piperade in the Basque Country, huevos rancheros in Mexico, or shakshuka.
This recipe, inspired by that of Yotam Ottolenghi, is perfect for a salty breakfast, a brunch, or as a quick evening meal.
Ingredients for 4
- 8 eggs
- 2 peppers
- 1 onion
- 8 tomatoes
- 3 cloves of garlic
- big fillet of olive oil
- fresh parsley
- fresh coriander optional for the end
- 1 tablespoon cumin
- 1 tablespoon paprika
- A pinch of Espelette pepper
- pink Himalayan salt and ground black pepper
- optional: pita bread
Preparation
- Cut the tomatoes, slice the peppers and onion into thin slices, slice the cloves of garlic.
- In a large cast iron pan, add the olive oil and spices, add the onion and cook for 2 minutes.
- Add the garlic and peppers and cook over medium heat for 3 minutes to get a nice color.
- Finally add the tomatoes and cook on a low heat for 20 minutes.
- Mix half of the preparation in your blender or blender and put it back in the pan. The preparation should look like a sauce, if necessary add water. Adjust the seasoning.
- Make several holes to break the eggs, sprinkle with parsley or coriander, and continue to cook on low heat for 8 minutes.
- For an individual version, you can also transfer the sauce in individual casseroles and break 1 or 2 eggs.
Information
You can prepare the sauce in advance.
As an option, you can add crumbled feta at the very end of cooking.
