RECIPE: Shakshuka

Do you like eggs and fried tomatoes? If so, you’ll love shakshooka. It is a Middle Eastern dish that takes ripe, even slightly overripe tomatoes, mixes them with eggs, capsicum and spices, and, presto, you have a meal sensation. Why not give it a try?

4 ripe tomatoes or 1 small can (28 ounces) of whole peeled tomato, juice included.

1 capsicum (green, red, or yellow), diced

1 diced onion

1 tablespoon olive oil

2 cloves garlic, minced

4 eggs

2 sliced chilli peppers (or jalapeno), chopped finely (optional)

2 slices fresh jalapeno/chilli pepper, finely

1 teaspoon of paprika

Salt & Pepper to taste

Directions

Heat the olive oil in a fry pan over medium heat. 

Add the onion, capsicum, and garlic. Cook until soft and clear, around 5 minutes. 

To this mixture add the tomatoes, paprika, chili/jalapenos, and stir. Use the spoon to crush the tomatoes. Simmer a low heat for around 30 minutes.

Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs.

Cook the eggs for around 2 1/2 to 3 minutes. The yolks should be thick, but not hard, and the whites solid.

Watch out for the liquid and make sure it does not dry out; if so, add a little bit of water. 

You can enjoy with bread, salad, for breakfast, lunch, or dinner.