This dish is originally from North Africa, but is also popular in many countries in the Middle East. It consists of eggs poached in a spicy tomato sauce and is often topped with parsley and feta cheese! An incredibly good option for breakfast or lunch, but it also works very well as a dinner!
Ingredients
- 1 x yellow onion
- 1 x red pepper
- 2 clove garlic
- 1 x jalapeño
- 1 tsp salt
- 1 tsp red pepper spice
- 1 tsp smoked paprika powder
- 1 tsp cumin
- 1 tsp whole cumin seeds
- 1 can diced tomatoes
- 4 x eggs
- 1 handful leaf parsley
- 50 g feta cheese
Method
- Peel, clean and slice the onion and pepper. Cut the garlic and jalapeno into slightly thinner slices.
- Fry the onion, pepper and chili in plenty of olive oil for 4-5 minutes until it starts to turn golden. Add the garlic and cook for another 2 minutes. Add the spices and fry for about 1 minute before adding the chopped tomatoes. Let it all simmer for about 10 minutes on medium heat so that the flavors get to know each other.
- Make 4 wells in the sauce with a spoon, and crack an egg into each well. Feel free to scoop some of the sauce over the egg white so it sets a little faster. Cover and simmer for 5-6 minutes until the egg white has set, but the yolk is still runny.
- Top the shakshouka with some crumbled feta cheese and chopped parsley (or cilantro) before serving!
