Shakshuka from North Africa looks impressive, tastes amazing, and is surprisingly easy to prepare. Here’s how to make it:
1/2 medium onion, finely sliced
1/2 yellow bell pepper
1/2 medium zucchini, chopped
2 cloves garlic, finely sliced
Ras el hanout
Smoked paprika
1 cup tomatoes, chopped
300 ml passata
Fresh thyme
3 to 4 large eggs
Goat cheese
Italian parsley, chopped for garnish
1. Add a splash of extra virgin olive oil to a medium pan on medium-high heat. Fry the onions until lightly browned, then add the bell pepper, zucchini and garlic. Continue frying 3 to 4 minutes until the veg are soft but not mushy. Season liberally with ras el hanout and a good pinch of paprika. Add the tomatoes and cook until they start to break down, about 5 minutes. Pour in the passata and about a cup of water. Add a few thyme sprigs, then season with salt and fresh cracked pepper. Turn the heat down to medium and let simmer until the sauce is reduced and thickened.
2. Fish out the thyme sprigs, then taste and adjust seasoning as required. Carefully drop the eggs into little divots you make in the sauce. Sprinkle on a small handful of goat cheese, then turn off the heat and cover with a lid. Let sit for about 5 minutes, or until the whites are set but the yolks still jiggly. Garnish with parsley and serve with a nice loaf of crusty bread. Devour immediately because the eggs will continue cooking while they sit in the sauce.
Cheers!
Robert
2 Comments
❤❤❤😋😋
Shakshuke is from Algeria 🇩🇿