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Shakshouka, My Way
Nb persons: 0
Yield:
Preparation time: 5 minutes
Total time:
Source:
| Shakshouka, My Way Cook Time: 25 minutes Serving Size: Serves one Provisions | |
| 1 tbsp | light olive oil |
| 1 tsp | cumin seeds |
| 1/2 tsp | chili flakes |
| 1/4 small | onion, finely diced |
| 1/4 | red bell pepper, diced |
| 1 clove | garlic, thinly sliced or minced |
| 1 cup | good-quality tinned tomatoes |
| 2 free range eggs | |
| Feta cheese, fresh parsley and fresh black pepper, to garnish | |
Arabic bread, for scooping
Method
Heat the oil in a small frying pan over medium heat. Add the cumin seeds and fry one minute or until fragrant.
Add the onion and continue frying 4-5 minutes, until they start to soften.
Add the bell pepper and garlic and fry an additional 2 minutes.
Reduce heat to medium-low. Stir in the tomatoes, then let simmer over medium-low for 10 minutes, or until it starts to thicken. Add salt to taste.
Use a spoon to make two little "holes" in the tomato sauce, and crack the eggs into the holes.
Cover the frying pan, reduce heat to low, and cook 4-5 minutes or until the eggs are just set (the yolks should be runny, but add 1-2 minutes of cooking time if you prefer firm yolks).
Remove from heat and serve immediately, topped with as much crumbled feta, parsley and fresh black pepper as you please, plus Arabic bread, for sopping up the sauce.
Notes
This recipe can be easily doubled, or tripled, to feed as many people as necessary. The serving for one is a hearty breakfast that, if served alongside juice or coffee, plus plenty of Arabic bread, could easily serve two for a lighter meal.
http://www.wanderingspice.com/2013/08/18/shakshouka-my-way/
Recipe uploaded with Shop'NCook for iPhone.
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