Usuba
Shakshuka with Eggs in Tomato Sauce
An Eastern dish with eggs baked in a spicy bed of tomatoes, onions, and peppers. The egg whites set under the lid while the yolks remain runny and become a sauce. Served straight from the skillet, hot and aromatic.
- Total
- 30 min
- Standard serving
- 477.2 g
Ingredients
Total 11
Instructions
- 1
Step 1
Finely chop the onion. Heat olive oil in a pan and fry the onion over low heat for about 3 minutes until a sweet aroma appears.
- 2
Step 2
Finely chop the garlic and bell pepper. Add them to the onion and simmer over medium heat for about 5 minutes until soft.
- 3
Step 3
Add canned diced tomatoes.
- 4
Step 4
Add salt, red chili pepper, turmeric, cumin, and harissa to taste. Mix thoroughly and stew the vegetable base over medium heat for about 5 minutes.
- 5
Step 5
Make four indentations in the pillow and break eggs into them. Lightly salt each egg.
- 6
Step 6
Cover the skillet with a lid. The egg whites will set while the yolks remain runny and turn into a sauce. If you prefer firmer yolks, simmer for longer.
- 7
Step 7
Serve the shakshuka immediately directly in the pan while it is hot and sizzling. Accompany with fresh pita and a vegetable salad made from diced cucumber and tomato.
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