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Shakshuka: Middle Eastern Meal of Poached Eggs with Tomato Sauce and Spice Mix
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
6 servings
Ghada Abdel
@ghadaabdelkhalek- Ingredients
- Recipe
- Olive oil2 tablespoon
- Finely chopped onion1 unit(s)
- Red bell pepper, seeded and chopped1 unit(s)
- Garlic Cloves3 unit(s)
- Tomato sauce1/2 cup
- Eggs6 unit(s)
- Chopped parsley1 cup
- Chopped coriander (optional)1/4 cup
- Diced Avocado1 unit(s)
- Salt1/4 teaspoon
- Black pepper1/4 teaspoon
- Smoked paprika1/4 teaspoon
- Ground cumin1/4 teaspoon
- A pinch of cayenne pepper (optional)0 to taste
- Toasted bread for serving2 unit(s)
- Heat the oil over medium heat in a nonstick skillet. Add onion, red pepper, salt, and black pepper and cook until onion is lightly browned, 6 to 8 minutes.
- Reduce the heat to low and add the garlic, paprika, cumin and cayenne, if using. Stir and cook for about 1 minute, then add the tomato sauce.
- Cook for 5 minutes until the sauce thickens.
- .Make 3 to 6 wells in the sauce and break the eggs. Cover and cook until eggs are set, 6 to 8 minutes. The time will depend on how liquid you like your yolks.
- Season with salt and pepper to taste, garnish with parsley and avocado. Serve with toasted bread.
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