The best shakshooka in the world
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion coarsely chopped |
| 1 | Green pepper, chopped | |
| 2 | Chopped tomatoes | |
| 4 | tablespoons | Olive oil |
| 1 | small | Can of tomato sauce |
| 4 | Eggs (up to 5) | |
| 1 | Clove garlic, chopped | |
| ¼ | teaspoon | Hot Hungarian (Szeged) paprika (or to taste) |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Cumin |
| 2 | tablespoons | Freshly chopped coriander |
| Salt and pepper | ||
Directions
Easy to Prepare, Wonderful to Eat! (from Artik) Saute the onion in a large pan (preferably a deep one) until translucent.
Add the green pepper. Saute for a few minutes, then add the tomatoes. Saute until you achieve a smooth consistency. Add the tomato sauce and the spices. Mix well. Make small "holes" in the veggie mixture and pour an egg into each hole. Cover the pan and cook over a low flame until the eggs become white.
Posted to JEWISH-FOOD digest V97 #025 by MemVovShin@... on Jan 21, 1997.