A classic breakfast from North Africa. The Tunisian Shakshuka has runny eggs cooked in a savoury tomato gravy. It is mandatory to serve it in a cast iron skillet.
SHAKSHUKA
Ingredient
3 brown eggs
2 tbsps olive oil
1 medium onion chopped
6-7 garlic cloves chopped
2 medium tomatoes chopped
Salt to taste
1 medium red bell pepper
½ tsp cumin powder
½ tsp paprika
Crushed black peppercorn to taste
5-6 fresh coriander sprigs
¼ tsp Castor sugar
Coriander leaves for garnish
Sourdough bread for serving
Method
1. Heat olive oil in a non-stick pan add onion and sauté till golden brown on a medium heat. add garlic and cook for 1-2 minutes or till golden colour.
2. Add tomatoes salt and sauté for a minute and cook till tomato get pulpy or till oil sperate.
3. Chop red bell pepper and add into a mixture add cumin powder paprika crushed black peppercorn adjust the salt add ½ cup water and mix well.
4. Chop fresh coriander leaves and add into the mixture add castor sugar and mix well.
5. Heat cast iron pan transfer the tomato onion mixture and make cavities with the help of spoon.
6. Break the one egg in a small cup and pour into a prepared cavity and repeat the process twice. Cover and cook for 4-5 minutes.
7. Sprinkle salt crushed black peppercorn and garnish with coriander leaves. Serve hot with sourdough bread slices.
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