Shakshuka
personRecipeLibrary
Egyptian Vegetarian recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicEgyptian speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52963.
Provider record: TheMealDB meal 52963 · updated snapshot-080a0eeb8dd5d57a
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 1 tbs Olive Oil
- 2 chopped Red Onions
- 1 finely chopped Red Chilli
- 1 clove Garlic
- Chopped Coriander
- 800g Cherry Tomatoes
- 1 tbs Caster Sugar
- 4 Eggs
- Spinkling Feta
Video
YouTubeDirections
- Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
- Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.