Spiced Tomato & Egg Magic: Shakshuka!
Shakshuka is a comforting, one-pan dish of eggs poached in a spicy tomato, chili pepper, and onion sauce. It's perfect for breakfast, brunch, or even dinner!
Equipment
- 1 Rondo pot
Ingredients
- 2½ kg fresh tomatoes
- 6 tbsp olive oil
- 5 eggs
- 1 onion
- 3 cloves garlic
- 3 red chili peppers
- ½ red chili flakes
- fresh parsley or cilantro for garnish
- 1 tbsp ground cumin
- 1 tbsp sumac
- 1 pinch freshly cracked black pepper
- 2 pinches sea salt
- 1 tbsp spicy paprika
Instructions
- chop the onion relatively fine and place it in a bowl
- cut the garlic using the rock-chop method where you begin rocking the knife up and down while keeping the tip of the blade always on the surface of the cutting board and once ready, place it in a bowl
- remove the stems from the parsley, again using the rock-chop method and place it in a bowl
- cut the red bell pepper in relatively small dice size and place it in a bowl
- take the Rondo pot and add the olive oil
- turn the heat on to medium low, add the onion, the red peppers and let it simmer until both ingredients becomes soft and translucent.
- once ready, create space in the middle and add the garlic and cook it until it releases its aroma
- strain the fresh tomatoes from its water and add it in the pot
- mix it all well
- add the red chili flakes
- add the ground cumin
- add the sumac
- add the freshly cracked black pepper
- add the sea salt
- add the spicy paprika
- mix in well and let it cook for 15 minutes or until it thickens up, add the parsley a few minutes before the completion of the sauce
- reduce the heat to minimum
- add the eggs by poaching them in the sauce
- cover with the lid and let it cook for 5-6 minutes
- once ready you can add on top some fine chopped parsley and crumble feta cheese
- ready to serve