Eggs In Tomato Sauce (Shakshuka)

Name: Eggs In Tomato Sauce (Shakshuka)
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 tablespoon olive oil; 1 onion (chopped); 2 cloves garlic (large, crushed); 1 red bell pepper (deseeded and diced); 250 g lean sausages (of your choice, casings removed, or ground sausage meat); 1 teaspoon ground cumin; 1 teaspoon sweet paprika; 3/4 -1 teaspoon chilli powder (mild - adjust to your taste); 1 pinch Cayenne pepper (optional); 24 ounces whole peeled tomatoes (14 oz tins, roughly chopped); 2 tablespoons tomato paste; 1 pinch salt; 6 eggs (large); 1/4 cup flat leaf parsley (or cilantro/coriander leaves, chopped, to serve); 6 flatbread bread (to serve)

Eggs In Tomato Sauce (Shakshuka): thick, runny yolk meets rich tomato sauce. This is some good, fiery comfort food!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 27 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

6 servings

1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (large, crushed)
1 red bell pepper (deseeded and diced)
250 g lean sausages (of your choice, casings removed, or ground sausage meat)
1 teaspoon ground cumin
1 teaspoon sweet paprika
3/4 -1 teaspoon chilli powder (mild - adjust to your taste)
1 pinch Cayenne pepper (optional)
24 ounces whole peeled tomatoes (14 oz tins, roughly chopped)
2 tablespoons tomato paste
1 pinch salt
6 eggs (large)
1/4 cup flat leaf parsley (or cilantro/coriander leaves, chopped, to serve)
6 flatbread bread (to serve)

Steps

Heat oil in a large non stick pan or skillet over medium heat. Add onion and cook, stirring occasionally, until soft and transparent. Add garlic, bell pepper, ground sausage, cumin, paprika and chilli; cook, stirring occasionally, until garlic is soft and fragrant.
Add tomatoes and their juice into the pan with the tomato paste. Reduce heat to low and allow to simmer, stirring occasionally, until thickened slightly (about 10-15 minutes). Season with salt to taste.
Evenly distribute small indents into the sauce with a spoon and crack each egg into them. Cover pan with lid and cook until yolks are just set (it takes about 5 minutes). Using a spoon, baste the whites of the eggs with the tomato sauce, being careful not to disturb the yolk. Sprinkle shakshuka with parsley (or cilantro) and serve with flatbread, for dipping.