Shakshouka- Tomato and Poached Eggs Pan

   

Ingredients for Shakshouka: 

 

 Jalapeño - to taste (thinly sliced) 

 

Onion - 1/2 (diced) 

 

Garlic - 2 cloves (finely sliced) 

 

Tomatoes - 2-3 (diced) 

 

Eggs - 2-4 

 

Cumin - 1 tsp. 

 

Cayenne pepper - a pinch 

 

Paprika - 1 tsp. 

 

Salt - to taste 

 

Olive oil - to oil the pan

 

Parsley - to garnish (chopped) 

 

Scallions - to garnish (chopped) 

Method of preparing the Shakshouka:

 

Heat oil in a large pan. Fry the onions until soft. Add the garlic and jalapeño and continue to sauté. 

 

Add the tomatoes and the seasonings, stir, and cook over medium heat. 

 

Cook until the sauce is reduced and the tomatoes are soft. 

 

Make small wells in the sauce and crack the eggs into them.

 

Cover with a lid. Cooking time varies based on how soft you want your eggs. 

 

Add garnish and serve. 

 

Shakshouka is best eaten with fresh bread you can dip into this delicious stew.

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