Shakshuka has its roots in Africa The Middle East. This very simple onion and tomato gravy is enhanced with spices and forms a bath to gently poach eggs. Its amazing how something so simple can taste so delicious and its also very nutritious. Typically served at breakfast, this can be prepared for lunch or dinner as well.
|Diced onions||2 Cup (32 tbs)|
|Minced garlic||4 Clove (20 gm)|
|Red chilli||1 Tablespoon , slice|
|Ras el hanout||2 Teaspoon|
|Diced tomatoes||5 Cup (80 tbs)|
|Chopped parsley||1 Tablespoon (to garnish)|
|Olive oil||2 Tablespoon|
1.In a skillet/ pan heat the olive oil and saute the onions.
2.When they are light golden brown, add the garlic and red chilli slices.
3.Add the Ras el hanout and mix well.
4.Add the tomatoes & salt, mix and cover to cook.
5.Keep cooking stirring to prevent burning till the tomatoes are nice and squishy.
6.Add a bit of water if needed.
7.Make a clearing and place the eggs in each spot.
8.Season eggs with salt and pepper.
9.Cover to cook and once done garnish with chopped parsley.
10.Serve and enjoy!