Shaskshuka – Eggs boiled in delicious tomato sauce, very easy to prepare, healthy, pleasant, great flavor and color, definitely a must try recipe. It’s usually served for breakfast, though I think it’s perfect for a lazy weekend brunch. This dish is best served immediately after cooking with some crusty bread or pita.
Source: Home Cooking Adventure
Ingredient
Makes about 4-6 servings
1 tablespoon olive oil
1 medium onion, diced
2 cloves minced garlic
1 medium red bell pepper, chopped
2 cans (14 oz – 400g each) diced tomatoes
2 tablespoons (30g) ketchup
1 teaspoon chili powder
1 teaspoon ground dill
1 teaspoon chili powder
chili flakes, to taste
1 teaspoon sugar
salt and freshly ground black pepper
6 eggs
parsley / fresh parsley for garnish
1. Heat olive oil in a 12-inch (30cm) skillet over medium heat, add onion and cook for about 5 minutes until onion begins to soften. Stir in the garlic.
2. Add the red bell pepper and continue cooking for 5-7 minutes over medium heat until tender
3. Saute ketchup and diced tomatoes and add all seasoning and sugar. Season with salt and pepper and let simmer for 10-15 minutes until it begins to reduce. Adjust seasoning according to your taste, add more paprika for spicier sauce or sugar for sweeter.
4. Crack an egg over the tomato mixture, one in the center and five around the edge of the pan. Cover and simmer for 10-15 minutes or until eggs are cooked through.
5. Garnish with fresh parsley or parsley and serve with crusty bread or pita bread. Interesting!
