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Shakshuka

Egyptian Vegetarian recipe supplied by TheMealDB.

Shakshuka
Prep: 0 min Cook: 0 min Cuisine: Egyptian Difficulty: medium

Categories: Breakfast, Dinner, Vegetarian

Tags: breakfast, brunch, egg, egyptian, vegetarian

Source: Original recipe source via TheMealDB (https://www.bbcgoodfood.com/recipes/7573/spicy-tomato-baked-eggs)

Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 52963.

Provider record: https://www.themealdb.com/meal/52963-shakshuka-recipe

License: TheMealDB API Terms (https://www.themealdb.com/terms_of_use.php) · Recipe data and artwork supplied by TheMealDB.

Video

YouTube: https://www.youtube.com/watch?v=C-3_jYrfdBU

Ingredients

  • 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

Directions

  1. 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.
  2. 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.